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Report Card 2010

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University of North Carolina at Chapel Hill

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:   RJ LaPorte 
Title:   Marketing Coordinator
Date survey submitted:  July 21, 2009

1) Total annual food budget:
[$7,188,120]

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:

 We are committed to implement long-term environmental stewardship programs, including but not limited to local food purchasing. It is our intention to purchase as locally as possible whenever the quality and quantity fits our needs and meets our financial goals. Carolina Dining Services defines local purchasing as purchasing within 150 miles of campus.

 

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

 

Carolina Dining Services purchases most fresh meat and produce through  brokers that provide us with items available from North Carolina farms.  We presently are purchasing from 29 North Carolina producers.  In addition to meat purchases through this channel, we purchase grass fed beef from a local farm. All milk is from North Carolina unless North Carolina producers cannot meet our needs, and then it is purchased from Southern Virginia.  Some of these local farms and growers include, Cottle Farms in Faison, NC, Cane Creek Farm in Snow Camp, NC, Apple Wedge in Hendersonville, NC, Sunshot Farms in Burnsville, NC, Burch Farms in Faison, NC, Maple View Farm in Hillsboro, NC, Flowers in Jamestown, NC among many others. 

 
4) How much do you spend annually on purchasing food that was grown or raised locally?
[$736,814]

Milk and Dairy = $296,554

Produce = $107,829

Meat and Seafood = 332,431


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):   

Carolina Dining Services purchases milk, grass-fed beef, pork loin, catfish, sweet potatoes, herbs, alfalfa sprouts, apples, squash, strawberries, collard greens, turkey, cantaloupes, bean sprouts, pork butt, lettuce, heirloom tomatoes, pork ribs, bib lettuce from local farms.


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

Carolina Dining Services presently purchases from 4 North Carolina processors.  Currently, Carolina Dining Services does not have the capacity to track the amount of processors through its distributor.  However, we will be looking into implementing a system in order to track these purchases for the upcoming year.


7) How much do you spend annually on purchasing food that was processed locally?
[$753,777]

Baked Goods (including Bread): $ 228,934

Beverages: $ 488,478

Frito Lay: $36,365


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

Carolina Dining services purchases bread, baked goods, potato chips and beverages that are locally processed.


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

 

All milk is sourced from Lloyd Town Dairy in Mebane, North Carolina or Maple View Farm in Hillsboro, North Carolina unless these producers cannot meet our needs, and then it is purchased from Virginia.

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

No, there is not an on-campus farm or garden to purchase from.

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

Carolina Dining Services has contacted the representatives for the farm-to-school program in an effort to see if the program can be implemented at UNC for the upcoming year.


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:

Carolina Dining Services is committed to providing for the wellness of our campus community through a comprehensive dining program at various locations around campus.   We are committed to implement long-term environmental stewardship programs, including responsible procurement, energy and water conservation, and waste stream management while continuing to meet the needs of our customers and our responsibility to fiscally manage the dining operations. It is our intention to purchase as locally as possible whenever the quality and quantity fits our needs and meets our financial goals. We have committed to purchase a wide assortment of sustainably produced products, including: Fair Trade and Rain Forest Certified Coffee, organic produce, cage-free eggs, and grass-fed beef. 


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

 

All organically purchased foods are purchased from Albert’s organics, these items include, sliced ham, turkey, provolone, cheddar, Monterey jack,  American cheese, soups, pasta tofu, noodles, brownies, juices, and SoNu Water (*95% organic).

14) How much do you spend annually on organically grown or produced food?
[$18,917.87]


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).
[2.3%]  Percentage cage-free eggs
[2.7%]  Percentage confinement-free. Type of meat product: Beef
[   %]  Percentage confinement-free. Type of meat product:

Carolina Dining Services provides cage-free eggs during the breakfast meal periods upon students’ request at both residential dining halls.  31% of the total shelled eggs Carolina Dining Services uses are cage-free eggs; we will continue to increase our purchasing as the demand for cage-free eggs increases.  Carolina Dining Services also purchases grass-fed beef that is also confinement-free and served in Rams Head, a residential dining facility.

 

16) Do you purchase any grass-fed animal products?
[  ]  No
[X]  Yes. Please indicate (repeat for each product).
[2.7%]  Grass-fed. Type of animal product: Beef

Carolina Dining Services also purchases grass-fed pork, we do not have a way to track our purchasing, but will be implementing a system to track purchases for the upcoming year.

17) Do you purchase hormone- and antibiotic-free meat?
[  ]  No
[X]  Yes. Please indicate (repeat for each product).
[2.7%]  Percentage hormone- and antibiotic-free. Type of meat: Beef
[   %]  Percentage hormone- and antibiotic-free. Type of meat:

Carolina Dining Services also purchases hormone and antibiotic free pork, we do not have a way to track our purchasing, but will be implementing a system to track purchases for the upcoming year.

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.
[   %]  Percentage purchased that meets guidelines. Please list guidelines used:

We have been purchasing seafood that meets Monterey Bay Aquarium Seafood Watch Guidelines; however, we have not been tracking it. It is our intention to start tracking these purchases this year.


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:

Carolina Dining Services offers a wide selection of vegetarian and vegan dining options.  In the residential dining halls, there are vegan or vegetarian options available at both lunch and dinner in addition to fresh fruit and salad bar at each of these meals.  Each Residential Dining Hall has a station dedicated to vegetarian options; the selection is based on a four week rotating menu cycle.


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
38% of Carolina Dining Services coffee purchases are Fair Trade.


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

 We implemented a reusable “to go” container program in our residential dining halls this year.  We received very good feedback from students, faculty and staff participating in the program.  This past year, 800 reusable to go containers were sold to our customers with many more distributed through promotions and giveaways.  Carolina Dining Services intends to implement 100% reusable to go containers in Residential Dining Units for the upcoming year.

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):

 Carolina Dining Services will be looking into eliminating polystyrene products from its proprietary and local retail locations in the upcoming year.

 

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:

Carolina Dining Services provided a free reusable bag for purchases over ten dollars in both of its convenience locations as well as offered a ten cents discount off the purchase of a beverage at Starbucks, if a customer was to bring in their own reusable mug.

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

Yes, however, we do offer a reusable to go container.  In efforts to decrease the amount of polystyrene products, Carolina Dining Services intends to implement a 100% reusable to go container program in the residential dining halls.

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 residential dining facilities that run preconsumer compost programs.
[381.57]  Annual tonnage of preconsumer compost. **this number includes both preconsumer and postconsumer, unfortunately- we are not able to break out this number.

Carolina Dining Services composts preconsumer scraps at two of two all-you-care-to-eat dining facilities, Rams Head Dining Hall and Top of Lenoir.  Presently, Carolina Dining Services has composted 381.57 tons of waste.

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 residential dining facilities that run postconsumer compost programs.
[381.57]  Annual tonnage of postconsumer compost.

Carolina Dining Services composts postconsumer scraps at two of two all-you-care-to-eat dining facilities, Rams Head Dining Hall and Top of Lenoir.  Presently, Carolina Dining Services has composted 381.57 tons of waste.

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

On a weekly basis during the academic year, Carolina Dining Services donates food to the Inter-Faith Council, a local group that provides food and housing to the homeless in our area.

31) Do your dining facilities have a tray-less 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:

 Tray-less dining reduces waste, conserves natural resources (namely energy and water) and reduces the introduction of polluting detergents, rinse and drying agents into the water table.  Tray-less dining has reduced our water consumption about 12,000 gallons a week.  Carolina Dining Services implemented this program during a severe drought in November 2007. 


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 vegetable fryer oil is recycled into biodiesel fuel.  Carolina Dining Services partners with a company, Filt-o-Fry, to come and pick up fryer oil waste, and delivered to biodiesel refineries spread throughout North Carolina.  This past year 4,950 gallons of oil has been recycled.

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
[  ]  Plastics (all)
[X]  Plastics (some)
[  ]  Other. Please list:

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

 There are recycling receptacles at each of our facilities for bottles and cans.

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
Carolina Dining Services has a 61% waste-diversion rate.


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:

 UNC is a client of ARAMARK, a higher education dining services provider.

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:

 Dining team members meet on a regular basis with a student group known as FLO (Fair, Local and Organic) in an effort to brainstorm ways to implement sustainable initiatives.  The group also helps to identify ways to help make sustainable practices a part of a UNC student's everyday life.  With collaboration, Carolina Dining Services was able to coordinate events in the dining halls highlighting our sustainable purchased and prepared foods, local foods and sampling sustainable/local items.  The groups also worked together to hand out literature regarding different sustainable practices that college students could begin following in their everyday lives.
The Carolina Dining Services team works with FLO to host two Farmer's Markets on-campus per school year.  Local farmers and vendors come to campus to sell their products to campus community members.
The Carolina Dining Services team participated in several roundtables hosted by FLO. These roundtables brought together members from the community, faculty/staff, local farm employees, NC Department of Agriculture employees, and Sustainability experts from around the Triangle area.

Dining team members meet on a weekly basis with a student group known as the Carolina Dining Services Dining Board in an effort to keep Carolina Dining Services aligned with student initiatives.

Carolina Dining Services partners with the Native American Indian Circle organization to promote Native American awareness through a themed meal.

The Director of Food and Vending on campus is a member of the Chancellor's Wellness Committee, the Local Food System Advisory Board, a co-chair of the Green Events sub-committee of the Carolina Green Games, and the Committee for Environmental Farming Systems.  He also participated in the Robertson Seminars, served as a consultant to the Business School for a Sustainability Practicum and served as a consultant for an Environmental Studies Capstone Project.

Carolina Dining Services donated food for the SYSFA conference hosted on-campus.  This is a conference for student groups in the North and South Carolina area; at the conference students discuss best practices regarding purchasing locally.

 

 

 

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