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Report Card 2010

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University of Alaska–Fairbanks

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:   Linda Bahr               

Title:   General Manager                    

Date survey submitted:   06/09/2009

 

1) Total annual food budget: [$    1,700,000.00        ]

 

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:  - Approved Vendors – Must have certificate of Liability on File, HACCP Inspection

 

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.

[ #     ]  Number from which you purchase through a distributor. Please specify name and location of distributor:

 

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?

[ #  3   ]  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?

[$      For one, the vendor is too new, data is not available, the other, less than $10K annually, the third, less than 5K annually. ]

 

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

 Coffee, Baked Goods (Donuts), Ice Cream

 

9) Do you purchase milk from a local dairy?

[X  ]  No – not available

[  ]  Yes. Please provide name of dairy and location:

 

10) Do you source any food from an on-campus farm or garden?

[X  ]  No – however – we are in the process

[  ]  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:

 

13) Do you purchase organically grown or produced food?

[  ]  No

[  X]  Yes. Please list items:

 

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

[$  less than 30K currently         ]

 

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:

 

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:

 

17) Do you purchase hormone- and antibiotic-free meat?

[  ]  No

[  ]  Yes. Please indicate (repeat for each product).

[   %]  Percentage hormone- and antibiotic-free. Type of meat:

[   %]  Percentage hormone- and antibiotic-free. Type of meat:

 

18) Do you purchase hormone- and antibiotic-free dairy products?

[  ]  No

[  ]  Yes. Please indicate (repeat for each product).

[   %]  Percentage hormone- and antibiotic-free. Type of dairy product:

[   %]  Percentage hormone- and antibiotic-free. Type of dairy product:

 

19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?

[  ]  No

[ X ]  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 – each meal – several in all units on campus.

 

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:

[  ]  All

 

23)  Do you purchase other Fair Trade Certified food products?

[  ]  No

[  ]  Yes. Please indicate (repeat for each product).

[   %]  Percentage purchased that is Fair Trade Certified. Type of item:

 

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

[X  ]  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: “to-go containers – however – we are switching to new Eco-Container – a re-usable “to- go” option.

 

FOOD COMPOSTING AND WASTE DIVERSION

28) Do your dining facilities compost preconsumer food scraps?

[  ]  No

[ X ]  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. 3 – data is not available

[ 43  %]  Proportion of dining facilities that run preconsumer compost programs.

[      ]  Annual tonnage of preconsumer compost.

 

29) Do your dining facilities compost postconsumer food scraps?

[ X ]  No – possible Fall 09 rollout for Dog Mushers

[  ]  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.

 

30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?

[  ]  No

[ X ]  Yes. Please describe:  Fairbanks Community Food Bank

 

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:   Campus Wide – Campaign began Aug 30, 2008

 

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):

All fryer shortening 100% (WVO) being converted to Bio-Diesel, Food Scraps to support Local Dog Mushers,

 

Catering – generally, many campuses, due to the nature of the beast. Often uses paper cups and disposables for many of their events on campus, especially for those that are delivered to a building other than the one that they office out of. They often use PC packets of condiments both for coffee service and for picnics.  Much of this is for the “convenience” of the customer.

 

At UAF – we have made tremendous steps by –

1 – On Line Ordering that allows changes to be made without having to print changed sheets each time a change is made.  WE made this move in Spring 2008.

2 – Making China Delivery the “Standard” for all catering, while still giving our customers to choose disposables if it better fits the program of their event.  UAF Catering also invested in Logoed China Mugs to encourage our customers to use the china.

3 – We are actively making the switch to bulk sugar, already in use is bulk cream vs. PC’s unless requested by the customer, bulk picnic and deli condiments and expresnap dispensers at all outdoor events.

4 – Catering re-uses their empty soda and water trays to pack necessary tools to carry to off site events

5 – When busy – the deliveries are scheduled in a way that multiple events are loaded into the vehicle with caterers so that we do not use 2 vehicles going the same direction to reduce the consumption of gas.

6 – Moved away from the “no  leftover food are to be removed by the customer” mentality for all non- perishables.  We allow most baked goods, whole fruit, chips etc… to be taken to offices so that they can be consumed versus disposed.

7 – At the end of the events where the attendance is lower than anticipated and we have leftover food that cannot be re-used due to HACCP reasons, we immediately re-deliver the food to the on campus fire station and or- police department.

8 – Most faxes now come to e-mail instead of standard paper faxes.

9 – All printed paper is used until both sides to reduce waste.

 

RECYCLING OF TRADITIONAL MATERIALS

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

[  ]  None

[  ]  Aluminum

[ X ]  Cardboard

[  ]  Glass

[  ]  Paper

[  ]  Plastics (all)

[  ]  Plastics (some)

[  ]  Other. Please list:

 

34) Are recycling receptacles located throughout dining locations?

[ X ]  No Note – there are no recycling centers in Fairbanks Alaska

[  ]  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:

[  ]  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?

[  ]  No

[ X ]  Yes. Please describe:

 

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