We're on Twitter and Facebook    |   Search    |    Login   or   Register

Report Card 2010

2007 | 2008 | 2009 | 2010 | 2011

University of Arkansas–Fayetteville

Dining Survey

<< Back to Report Card

 

 

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:  Bill Zemke
Title:
  RDM
Date survey submitted:
  7/20/09

1) Total annual food budget:
[$17,000,000]

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:
Questions 3-5 pertain to locally grown purchases.  We can purchase local products if they can be obtained through our designated suppliers so that tracking of products in the supply chain from production/harvest to service can be traced in case of a problem.  This is done to maintain HACCP standards.

3).From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[ #     0 ]  Number from which you purchase directly.
[ #     1 ]  Number from which you purchase through a distributor. Please specify name and location of distributor:  Thomas Bros., Fort Smith, AR

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

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?
[ #   1    ]  Number from which you purchase directly.  Tyson Foods, Springdale, AR
[ #    1   ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:  Sysco Foods, Little Rock AR

7) How much do you spend annually on purchasing food that was processed locally?
[$   200,000   ]

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):    Chicken products from local Tyson plant, breads from local bakery, donuts/pastries from local supplier

9) Do you purchase milk from a local dairy?
[  ]  No
X ]  Yes. Please provide name of dairy and location: Hiland Dairy, Fayetteville, AR

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:

13) Do you purchase organically grown or produced food?
[  ]  No
X ]  Yes. Please list items: Pastas, grains such as cous cous and bulgur, rice, peanut butter, chocolates, and hand fruits

14) How much do you spend annually on organically grown or produced food?
[$ 10,000.00          ]

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?
[  ]  No
X ]  Yes. Please indicate (repeat for each product).  At this time we purchase only cage free shell eggs that are certified by the HFAC program of the Humane Society of America
[ 100 %]  Percentage cage-free shell eggs (working on a program for liquid 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
X ]  Yes. Please indicate (repeat for each product).
[   %]  Percentage hormone- and antibiotic-free. Type of meat: Please go to www.cgnad.com and click on Compass 360 to see policies and actions regarding hormone and antibiotic free products.
[   %]  Percentage hormone- and antibiotic-free. Type of meat:

18) Do you purchase hormone- and antibiotic-free dairy products?
[  ]  No
[X  ]  Yes. Please indicate (repeat for each product).
[100 %]  Percentage hormone- and antibiotic-free. Type of dairy product: Fluid milk
[   %]  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.
[ 100 %]  Percentage purchased that meets guidelines. Please list guidelines used: Monterey Bay Aquarium Seafood Watch guidelines

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:

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 pura Vida brand coffee is certified fair trade. About 5% of Starbucks brand coffees are fair trade
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[ X ]  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): Biodegradable to-go containers are available in select operations.  We are committed to switching to exclusive use of bio-degradable containers by the end of FY 2010

26) Do your dining facilities offer discounts or cash incentives to individuals using reusable dishware, bringing a bag, or bringing reusable containers?
[  ]  No
[ X ]  Yes. Please describe: There is a discount in all operations for bringing reusable mugs.

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[  ]  No
[ X]  Yes but…. Please describe: The only Styrofoam cups being used at this time are those mandated by franchise agreements or other 3 rd party contracts.  Foam plates are in the process of being phased out with a target date of end of FY 2010

FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
X ]  No, we do not at this time but are in the process of exploring a program to compost this waste in an earth tub for use on campus.  A major concern is if we can successfully compost this material will there be a use for it.
[  ]  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.

29) Do your dining facilities compost postconsumer food scraps?
X ]  No, we do not at this time but are in the process of exploring how to do this and solve some issues of how to do this and who will use the end product.
[  ]  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: We have done this at the end of the fall semester when we are facing a long shut down and it primarily consists of items that we may lose over an extended break.

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: The University's three dining halls went trayless at the beginning of the 2008-2009 academic year, approximately August 17, 2008.  An education program was put in place to educate students on the reasons for and the benefits of going trayless.  By doing this the best estimates are a savings of over 200,000 gallons of hot water and approximately 225,000 lbs of food waste not going to the landfill. 

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): We presently have a delivery vehicle that burns used fry oil and donate ALL excess used fry oils to the campus farm and they convert this oil into bio diesel that is used in their farm equipment.  All of our cooking oils are trans fat free.  We use a system called Trim-Trax to monitor pre-consumer food waste in all kitchen operations.

RECYCLING OF TRADITIONAL MATERIALS

33) Please indicate which traditional materials your dining facilities recycle (check all that apply).
[  ]  None
[ X ]  Aluminum
[ X ]  Cardboard
[   ]  Glass
[ X ]  Paper
[  ]  Plastics (all)
[ X ]  Plastics (some)
[  ]  Other. Please list:


34) Are recycling receptacles located throughout dining locations?
[  ]  No
[ X   ]  Yes. Please describe:  Containers for newspapers, bottles and cans

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

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: Chartwells/Compass Group supplies the dining service on campus
[  ]  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: Chartwells is a member of the campus Sustainability Council

 

<< Back to Report Card

 

Powered by Olark