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Report Card 2010

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University of Toledo

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:   Sarahanne Wright
Title:
  Director of Catering, Mid-Atlantic Sustainability Champion

 

1) Total annual food budget: [$   4,019,494]

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.
3) From how many local farms or growers do you purchase (excluding on-campus farms/gardens)?
[1] Number from which you purchase directly: Prairie Farms, Battle Creek, MI
[2] Number from which you purchase through a distributor. Please specify name and location of distributor: King Nut, Groeb Farms all come through Sysco, Detroit

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$    3,000       ]

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):   Milk; Sunflower, Cashews, and other kinds of nuts; honey

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: Prairie Farms
[6   ] Number from which you purchase through a distributor.  Please specify name and location of distributor: Better Made, Drakes Batter Mix, Awrey Bakeries, Detroit Chili Company, Alexander & Hornung, Flat-out Flatbread Wraps all come through Sysco, Detroit

7) How much do you spend annually on purchasing food that was processed locally?
[$   14,280        ]

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):   Ice cream; potato chips, snack foods, and popcorn; breading and batter mix; cakes, muffins, rolls; chili bricks; sausages; sandwich wraps

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

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: We will increase our level of sustainable food offerings , with a yearly growth goal of 5% over last year’s amount.



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

14) How much do you spend annually on organically grown or produced food?
[$   3000      ]

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
[0 %] Percentage confinement-free. Type of meat product:
[0 %] 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?
[  ] No
[X] Yes. Please indicate (repeat for each product).
[100 %]  Percentage hormone- and antibiotic-free. Type of dairy product: Milk and Ice Cream (Prairie Farms)
[100 %] Percentage hormone- and antibiotic-free. Type of dairy product: Cottage Cheese and Cream (Bareman’s Dairy)

19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[ X]  No
[  ]  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: We offer at least one vegan meal at each location, each meal period, each day

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: available in some locations—Campus Starbucks and Java City
[  ] 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): Apex dish machine detergent, Apex rinse additives, Apex pre soak, and Apex manual detergent cleaning products through Eco Lab.  These items:

 

Communities (Social)

·         Provides a healthier indoor environment for educators, workers, students and staff

·         Reinforces mindsets and habits that lead to more responsible personal habits

·         Increases occupant productivity

 

Environmental

·         Uses safer chemicals to protect users while minimizing environmental damage

·         Reduces packaging and transportation impact through the use of concentrated products

·         Reduces water use and pollution potential

·         Aligns with LEED certification criteria

 

 

Economic

·         Reduces the quantity of cleaning products necessary for daily cleaning

·         Transitioning from ready-to-use (RTU) to concentrate products saves money

·         Reduces turnover rate through demonstration of worker safety priority

 


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)?
[X]  No
[  ]  Yes. Please describe:

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.
[.05 %]  Proportion of dining facilities that run preconsumer compost programs.
[<1%    ]  Annual tonnage of preconsumer compost.

29) Do your dining facilities compost postconsumer food scraps?
[ X ]  No
[  ]  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: Dining and Hospitality Services has partnered with the Service Learning Community Program here on campus.  This program, coordinated by faculty mentors and Student Ambassadors, encourages students to work with community groups outside of the University.  One of the selected Service Learning Community Program sites is the Cherry Street Mission, a religious-based entity that serves breakfast, lunch and dinner everyday to those in need.  Dining and Hospitality Services collects all perishable food from UT residential restaurants during holiday shut downs and when we have extra food that cannot be used within the university and donates it to Cherry Street.

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: With our initial takeover of the food service contract 7/1/08, we immediately started without trays.  We have a few trays available upon request for those students with special needs.

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 have instituted smaller portion sizes and initiated trayless dining at all residential restaurants to reduce food waste.

-All used fryer oil is recovered and sent to UT vehicles for biodiesel. 

-All office paper is sorted, and non-confidential one-sided printer paper is reused. 

-All office printer cartridges are sent back to the company for recycling. 

-Students with meal plans are given a reusable mug for use in all of the residential restaurants and at home.  These mugs cut down on the use of our non-disposable tumblers, which cuts down on our water usage during washing.

-We have instituted a reusable take-out container program.  Guests can purchase these containers, grab a meal to go, and leave.  Upon their next visit, they can bring the container back, swap it for a clean one, and grab another meal to go.  This reduces our need for disposable take out containers.

-We have trained managers to be conscious of lighting needs; turning off lights in unused areas.

-We have instituted a shared drive on manager’s computers so that needed forms and documents can be stored in shared space, reducing the need to print out documents.

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:

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:
[X] Contracted. Please describe: ARAMARK
[  ] 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: Sarahanne Wright is the Catering Director and the Mid-Atlantic Region’s Sustainability Champion.  She serves on various UT sustainability committees as needed.

 

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