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Report Card 2010

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University of Missouri–Columbia

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:   Eric Cartwright
Title:
  Executive Chef, Campus Dining Services
Date survey submitted:
  July 21, 2009

1) Total annual food budget:
[$  6,200,000.00            ]

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: The Farm to MU program commits to partnerships with local farmers and businesses, and purchases from around 15 local suppliers. http://cafnr.missouri.edu/news/publications/de1106.pdf


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

USFoodservice – Allen Division, St. Louis MO

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$    12,300.00      ]

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):  

Peaches, apples, tomatoes, zucchini, green peppers, milk, eggs

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.
[ #   5  ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:
USFoodservice – Allen Division, St. Louis MO

7) How much do you spend annually on purchasing food that was processed locally?
[$       334,850.00    ]

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

Frozen pasta, tortillas, bread, yogurt, cheese, ice cream, cheesecake, pork & beef fritters

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

Prairie Farms/Central Dairy,  Jefferson City, MO & Quincy, IL

10) Do you source any food from an on-campus farm or garden?
[  ]  No
[ x ]  Yes. Please describe source and amount: Dining services sources from Bradford Farm, a Mizzou extension school. This year we purchased 1100 pounds of produce from Bradford Farm.

11) Do you participate in a farm-to-school program?
[  ]  No
[ x ]  Yes. Please describe program: The Farm to MU program commits to partnerships with local farmers and businesses and purchases from around 15 local suppliers.

ORGANIC AND SUSTAINABLY PRODUCED FOOD
12) Do you have any formal policies pertaining to the purchase of organic and/or sustainably produced food?
[ X ]  No
[  ]  Yes. Please describe and provide URL, if available:

13) Do you purchase organically grown or produced food?
[X  ]  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?
[  ]  No
[ x ]  Yes. Please indicate (repeat for each product).
[   100%]  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. – US Catfish, Alaskan Pollock
[  3.2 %]  Percentage purchased that meets guidelines. Please list guidelines used: Monterey Bay

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:

Campus Dining Services offers at least one vegan entrée at lunch and dinner in our 6 residential dining locations.  These choices are in addition to vegetarian (ovo-lacto) options that are on menus.  Additionally other non-entree vegan items that are available at all times include soy milk, hummus, and tofu.


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: Fair trade coffee is offered in two retail locations.
[  ]  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
[  ]  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: A discount is given to customers using a reusable mug.

27) Do your dining facilities use any polystyrene products (i.e., Styrofoam)?
[ ]  No
[ X ]  Yes. Please describe: A small number of 6” foam plates are used in 2 takeout locations.

FOOD COMPOSTING AND WASTE DIVERSION
28) Do your dining facilities compost preconsumer food scraps?
[ X ]  No
[  ]  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?
[  ]  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.
[   10%]  Proportion of dining facilities that run postconsumer compost programs.
[     29 ton ]  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:

Campus Dining Services donates perishables to the Central Missouri Food Bank when closing operations for extended breaks.


31) Do your dining facilities have a trayless dining program?
[  ]  No
[ x ]  Sometimes--on specific days, on certain occasions, or in specific locations. Please describe: The student center dining area is trayless.
[  ]  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):

In 2008, Campus Dining launched a customer education campaign titled “Can-the-Waste” to encourage customers to do their part by taking only what they can eat and minimize waste.  We currently track food waste on a monthly basis and post the  findings stated in Ounces per person at the tray return area of each All You Care To Eat Facility.

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

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

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)?
[     25  %]

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: Campus Dining Services is a self-operated department within the Division of Student Affairs.
[  ]  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
[  ]  Yes. Please describe:

 

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