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Report Card 2010

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Texas Christian University

Dining Survey

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With the publication of the College Sustainability Report Card 2010, more than 1,100 school survey responses from over 300 institutions are now available online. In total, these surveys offer more than 10,000 pages of data collected from colleges and universities during the summer of 2009 . To access surveys from other schools, go to the  surveys section  of the website. To see grades, or to access additional surveys submitted by this school, please click the "Back to Report Card" link at the beginning or end of the survey.

 

Name:   Rick Flores
Title:
  General Manager
Date survey submitted:
 

1) Total annual food budget:
[$              ]

LOCALLY GROWN AND PRODUCED FOOD
Note: Geographic location and seasonal availability are taken into account in assessing your response. "Local" is defined as within 150 miles of your campus.
2) Do you have any formal policies pertaining to local purchases?
[  ]  No
[ x ]  Yes. Please describe and provide URL, if available: Sodexo has a local purchasing policy for produce.  In our contracts, we require produce companies to source fruits and vegetables from the same state or geographical region.

  Additionally, we require all vendors to follow the Sodexo vendor Code of Conduct covering the following areas; child labor, forced labor, wages and benefits, working hours, health and safety guidelines, freedom of association, non-discrimination, disciplinary practices/coercion, environmental guidelines, community involvement, ethical standards, conflicts of interest and communication.             http://www.sodexousa.com/usen/citizenship/diversity/suppliercode/suppliercode.asp


Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ #     ]  Number from which you purchase directly.
[ #  researching   ]  Number from which you purchase through a distributor. Please specify name and location of distributor:  Fresh Point

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$           ]

5) Please list foods you purchase that are grown or raised locally (e.g., fresh fruits, vegetables, meat, milk, fish, honey, maple syrup; foods that are processed locally should be listed in question 8):  

Questions 6-8 pertain to locally produced and/or processed items .
6) From how many local processors do you purchase?
[ #     ]  Number from which you purchase directly.
[ #     ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:

7) How much do you spend annually on purchasing food that was processed locally?
[$           ]

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):   

9) Do you purchase milk from a local dairy?
[  ]  No
[ x ]  Yes. Please provide name of dairy and location: Schepps Dairy

10) Do you source any food from an on-campus farm or garden?
[ x]  No
[  ]  Yes. Please describe source and amount:

11) Do you participate in a farm-to-school program?
[ x ]  No
[  ]  Yes. Please describe program:

ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[  ]  No
[ x ]  Yes. Please describe and provide URL, if available: Sodexo has agreements with regional and broadline distributors that provide organic and sustainably produced foods available to all accounts for purchase.  As of July 2009, Sodexo has made the following commitments with an achievement date of 2015.

-100% of the fish and seafood we serve will be sustainably caught and raised.

-100% of the farm and ranch products we serve will be responsibly grown from local and sustainable producers.


13) Do you purchase organically grown or produced food?
[  ]  No
[  ]  Yes. Please list items:

14) How much do you spend annually on organically grown or produced food?
[$           ]

For questions 15-19, please indicate percentage based on annual dollar amount spent.
15) Do you purchase cage-free eggs and/or confinement-free meat products?
[  x]  No
[  ]  Yes. Please indicate (repeat for each product).
[   %]  Percentage cage-free eggs
[   %]  Percentage confinement-free. Type of meat product:
[   %]  Percentage confinement-free. Type of meat product:

Sodexo has agreements with regional and broadline distributors that provide cage free egg and pasture raised meats.  It is up to the account/client if they want to pay for the increased costs and purchase the product.


16) Do you purchase any grass-fed animal products?
[  x]  No
[  ]  Yes. Please indicate (repeat for each product).
[   %]  Grass-fed. Type of animal product:
[   %]  Grass-fed. Type of animal product:

Sodexo has agreements with regional and broadline distributors that provide grass fed products.  It is up to the account/client if they want to pay for the increased costs and purchase the product.

17) Do you purchase hormone- and antibiotic-free meat?
[x  ]  No
[  ]  Yes. Please indicate (repeat for each product).
[   %]  Percentage hormone- and antibiotic-free. Type of meat:
[   %]  Percentage hormone- and antibiotic-free. Type of meat:
The USDA specifies and regulates hormone and antibiotic use in the meat industry and Sodexo suppliers are regulated by the USDA.   Additionally, Sodexo has agreements with regional and broadline distributors that provide hormone and antibiotic free meats.  It is up to the account/client if they want to pay for the increased costs and purchase the product. 


18) Do you purchase hormone- and antibiotic-free dairy products?
[  ]  No
[  x]  Yes. Please indicate (repeat for each product). Applies only to milk
[   %]  Percentage hormone- and antibiotic-free. Type of dairy product:
[   %]  Percentage hormone- and antibiotic-free. Type of dairy product:

Yes.  Regionally contracted dairies provide 100% antibiotic and hormone (rBGH/rBST) free fluid milk.

19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[  ]  No
[  ]  Yes. Please indicate.
[   %]  Percentage purchased that meets guidelines. Please list guidelines used:

20) Do you offer specifically labeled vegan entrees on a daily, weekly, or other regularly scheduled basis?
[  ]  No
[  x]  Yes. Please specify number of options and the frequency with which they are offered: Daily in Market Square.  We have a station dedicated to Vegan/Vegetarian entrees.

21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
 

FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[  ]  No
[ x ]  Some. Please describe: We use Green Mountain Coffee and Starbucks as our sources
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[ x ]  Yes. Please indicate (repeat for each product).
[   less than 1%]  Percentage purchased that is Fair Trade Certified. Type of item: Some of the snacks sold on campus are Fair Trade Certified. 

DISHWARE AND ECO-FRIENDLY INCENTIVES
24) Please indicate which of following your university-operated/contracted dining facilities offers.
[  ]  Disposable dishware
[  ]  Only reusable dishware
[ x ]  Reusable and disposable dishware

25) If you offer disposables, please indicate materials used (check all that apply).
[ x ]  Plastic or polystyrene
[  ]  Postconsumer recycled content
[ x ]  Biodegradable/compostable
[  ]  Other
Description (optional):

26) Do your dining facilities offer discounts or cash incentives to individuals using reusable dishware, bringing a bag, or bringing reusable containers?
[  x]  No
[  ]  Yes. Please describe:  

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[  ]  No
[ x ]  Yes. Please describe:

FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
[  x]  No –currently looking for a local farmer to use our compostable waste
[  ]  Yes. Please indicate the proportion of dining facilities that run preconsumer compost programs (e.g. two out of five dining facilities) and, if available, the combined annual tonnage composted.
[   %]  Proportion of dining facilities that run preconsumer compost programs.
[      ]  Annual tonnage of preconsumer compost.

At TCU, we don’t participate in a composting program because the school isn’t currently supporting a composting program.  When a composting program becomes available, Sodexo accounts will donate food products for composting.

29) Do your dining facilities compost postconsumer food scraps?
[  ]  No
[  ]  Yes. Please indicate the proportion of dining facilities that run postconsumer compost programs (e.g. two out of five dining facilities) and, if available, the combined annual tonnage composted.
[   %]  Proportion of dining facilities that run postconsumer compost programs.
[      ]  Annual tonnage of postconsumer compost.

At TCU, we don’t participate in a composting program because the school isn’t currently supporting a composting program.  When a composting program becomes available, Sodexo accounts will donate food products for composting.


30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[ x ]  No
[  ]  Yes. Please describe:

31) Do your dining facilities have a trayless dining program?
[  ]  No
[  ]  Sometimes--on specific days, on certain occasions, or in specific locations. Please describe:
[ x ]  Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption:  We started Fall of 09

32) Please tell us about any other steps your dining facilities have taken to reduce waste (e.g., food waste auditing, recycling used cooking oil for biodiesel production):
Two years ago, our largest dining location was The Main, an all retail outlet that primarily used disposable packaging.  Last year, we moved into a new building and transitioned our largest dining facility, Market Square, to a dine in format whcih uses china and glassware for service. As part of the planning process for the Brown Lupton University Union dining facility, TCU included a pulper to make our waste compostable.  We have been able to reduce our waste from 40 to 50 drums of waste per day to one drum per day as a direct result of the change in service and the new equipment.  In addition, moving from a retail operation to a student community dining program has allowed every resident student to become a part of the sustainable cylce when they dine in.

 

We are currently looking for a local farmer or compost facility to use the compostable waste and complete the recycling process.

 

TCU Dining Services, operated by Sodexo, is committed to being a responsible corporate partner with TCU and will continue to work towards minimizing our footprint on the environment. 


RECYCLING OF TRADITIONAL MATERIALS
33) Please indicate which traditional materials your dining facilities recycle (check all that apply).

[  ]  None
[  ]  Aluminum
[  ]  Cardboard
[  ]  Glass
[ x ]  Paper
[  ]  Plastics (all)
[  ]  Plastics (some)
[  ]  Other. Please list:

34) Are recycling receptacles located throughout dining locations?
[x  ]  No
[  ]  Yes. Please describe:

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[       %]

AFFILIATIONS
Questions 36-37 are for informational purposes only; responses will NOT be included in the Report Card evaluation process.
36) Indicate if your dining services are:
[ x ]  Contracted. Please describe: Operated by Sodexo
[  ]  School operated. Please describe:
[  ]  Other. Please describe:

37) Is the dining services director, or another dining services staff person, a member of any campus-wide environmental/sustainability initiatives or committees at your school?
[ x ]  No – we do meet with them regularly though
[  ]  Yes. Please describe:

 

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