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

Report Card 2010

2007 | 2008 | 2009 | 2010 | 2011

University of British Columbia

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:   UBC FOOD SERVICES
Title:
  Andrew Parr
Date survey submitted:
  July 21, 2009

1) Total annual food budget:
[$ 5,095,106.47  ]

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?
[ X ]  No
[ ]  Yes. Please describe and provide URL, if available:


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.
[ #  7 ]  Number from which you purchase through a distributor. Please specify name and location of distributor:
            DISCOVERY ORGANICS – 2635 Kaslo Street , Vancouver , BC V5M 3G9

ALLIED FOOD SERVICE –  1100 Venables Street , Vancouver , BC V6A 2E2

ALBION FISHERIES – 1077 Great Northern Way , Vancouver , BC V5T 1E1

            NEPTUNE FOOD SERVICE – 1700 Cliveden Avenue , Delta , BC V3M 6T2

            J & K POULTRY – 771 Cordova Street East , Vancouver , BC V6A 1M2

            CENTENNIAL FOODSERVICE – 108-12759 Vulcan Way, Richmond, BC V6V 3C8

SAPUTO DAIRY - 6800 Lougheed Highway , Burnaby , BC V5A 1W2


4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 726,037.71 ]

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):   F/RUN WHOLE EGGS, MUSHROOMS,CABBAGE,APPLES, POTATOES,SPROUTS,PEPPERS, TOMATOES ON VINE, MEAT & DELI MEATS, CHICKEN/POULTRY, SALMON SPRNG/RED, COHO, CRAB D’NESS, COD, SHRIMPMEAT, PRAWNS, MILK.

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.
[ # 9  ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:
            NEPTUNE FOODSERVICE – 1700 Cliveden Avenue , Delta , BC V3M 6T2

ALLIED FOOD SERVICE – 1100 Venables Street , Vancouver , BC V6A 2E2

CENTENNIAL FOODSERVICE – 108-12759 Vulcan Way, Richmond, BC V6V 3C8

COCA-COLA – 200-5200 Hollybridge Way , Richmond , BC V7C 4N3

            MONTE CRISTO BAKERY– 1739 Douglas Road , Burnaby , BC V5C 5A5

SAPUTO DAIRY – 6800 Lougheed Highway , Burnaby , BC V5A 1W2

HAPPY PLANET (LIBERTE NATURAL FOODS) - 2271 Vauxhall Place, Richmond, BC V6V 1Z5

ETHICAL BEAN COFFEE – 1315 Kootenay Street , Vancouver , BC V5K 4Y3

MILANO COFFEE - 156 W 8th , Vancouver , BC V5Y 1N2
7) How much do you spend annually on purchasing food that was processed locally?
[$ 1,400,124.88  ]

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):   
      BREADS/LOAVES/MUFFINS & OTHER BAKED GOODS, COOKIES, YOGURT, BUTTER, CHEESE, MILK, CREAM, MILK SOY, PREPARED EGG PRODUCTS, PRE-CUT/PREPARED FRUITS & VEGETABLES, TUNA ALBACORE, SALMON FLT, BURGER PATTIES, COKE BEVERAGES, COFFEE, JUICE.
9) Do you purchase milk from a local dairy?
[  ]  No
[ X ]  Yes. Please provide name of dairy and location: SAPUTO DAIRY PRODUCTS - 6800 Lougheed Highway , Burnaby , BC V5A 1W2


10) Do you source any food from an on-campus farm or garden?
[  ]  No
[ X ]  Yes. Please describe source and amount:  UBC FARM - $ 4,700.00

11) Do you participate in a farm-to-school program?
[  ]  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: http://www.food.ubc.ca/about/initiatives.html


13) Do you purchase organically grown or produced food?
[  ]  No
[ X ]  Yes. Please list items: COFFEE, APPLES, MEAT, SEAFOOD, PRODUCE, DAIRY, BEVERAGES, SUGAR

14) How much do you spend annually on organically grown or produced food?
[$ 350,589.98 ]

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). – EGGS ONLY
[  47 %]  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?
[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:

18) Do you purchase hormone- and antibiotic-free dairy products?
[ X ]  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.
[ 32  %]  Percentage purchased that meets guidelines. Please list guidelines used:

OCEANWISE:       http://www.vanaqua.org/oceanwise/sustainable-seafood.html


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:
           
1 VEGAN HOT ENTRÉE AT LUNCH AND DINNER MEALS, DAILY
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
[  ]  Some. Please describe:
[X ]  All – EXCEPT FRANCHISES

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
[  ]  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?
[  ]  No
[X]  Yes. Please describe:$0.15 discount for anybody who brings their own container (cup, plate, bowl etc)

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[  ]  No
[X]  Yes. Please describe: only soup bowls for to-go service, as there is currently no viable option to maintain temperature and consumer safety available at this time. We are continually researching options for a replacement for this item.

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.
[100%]  Proportion of dining facilities that run preconsumer compost programs.
[150 tons]  Annual tonnage of preconsumer compost.

29) Do your dining facilities compost postconsumer food scraps?
[  ]  No
[X]  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.
[100%]  Proportion of dining facilities that run postconsumer compost programs.
[ 0150 tons]  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: several locations donate excess unprepared product to local charities when closing for holidays etc.

31) Do your dining facilities have a trayless dining program?
[X]  No – not an AYCF program – all items are sold a la carte, guests generally don’t take more than they intend to eat
[  ]  Sometimes--on specific days, on certain occasions, or in specific locations. Please describe:
[  ]  Yes--standard practice. Please describe program including date started and, if available, data on reduced food waste or water consumption:

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):
 - UBC is currently arranging a 10 year waste audit benchmarking and tracking program with a target start date in 2010. Last waste audit was several years ago and requires an update to gauge impact of programs launched since that time.

-          Waste cooking oil is diverted to two sources – majority is taken off campus and recycled for biofuel and some remains on campus and is used for biofuel research. On-campus research project encompasses sustainability in all aspects of collection – using electric vehicle to collect oil and enhancing efficiency of biofuel production.

-          UBC Food Services sits on the WasteFree UBC committee – a campus wide group with a mission to reduce waste across campus

-          Preference in the purchasing process is given to companies who demonstrate practices that align with waste reduction – several suppliers deliver items in reusable totes instead of cardboard boxes. We also limit the number of deliveries per week from suppliers to minimize traffic on campus and the associated ecological impact

-          UBC has implemented a paperless payroll system – staff paycheques are issued only via direct deposit and pay stubs are accessible online.

-          To encourage use of reusable containers, we distribute approx. 2500 free reusable containers to residents to the two junior residences on campus each year.

-          For more information about our sustainable practices, please refer to the sustainability section of our website at http://www.food.ubc.ca/about /sustainability.html , and specifically out “Green Report” at http:/www.food.ubc.ca/pdf/Green%20Report%20Unveiling%20The%20UBC%20Food%20Service%20sSustainability%20Story.pdf


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

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

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[X]  Yes. Please describe: we had sorting stations (bottles/cans/compost/garbage) stations custom built for all our dining locations. Larger locactions had multiple units in place to make post-comsumer waste sorting as accessible as possible

 
35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[Unknown%] last available data is from the last waste audit and is a UBC average, not specific to Food Services. Hopefully more complete data will be available after benchmarking round of upcoming waste audit. University’s target is 55% by next year, but Food Services is estiomated at higher due to success of composting program and other initiatives

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:
[  ]  Contracted. Please describe:
[X]  School operated. Please describe: self-operated, self-funded ancillary department of the University. We receive no funding from the University to operate, rather we provide funds to the University
[  ]  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:

  -

  - Managing Director sits on the President’s Advisory Council on Sustainability

 - Food Services has 2 members on the WasteFree UBC Committee

 - Food Services has 2 members on an ad hoc committee designing the food section of UBC ‘s Climate Action Plan

 - Food Services has a “Sustainability Coordinator” who liasis with Waste Management and other groups on sustainability issues

 

<< Back to Report Card

 

Powered by Olark