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Report Card 2010

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University of Virginia

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: Andrew Greene
Title:
Sustainability Planner, Office of the Architect for the University of Virginia
Date survey submitted:
Friday, July 24, 2009

 

1) Total annual food budget: [$9.7 Million  ]

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. Policy targets 5% improvement each year in all sustainable food categories (local, organic, humane, and fair trade). More information on purchasing guidelines can be viewed in our brochure at: http://www.campusdish.com/en-US/CSMA/Virginia/GreenDining.htm

At U.Va. Dining we realize that sustainable dining practices foster the health of the environment in which we live, produce, and consume our food. While we know the importance of eating local, seasonal, organically grown, humanely raised and fairly traded foods, it can be difficult to determine which of these actions take priority. Since U.Va. Dining purchases for a large community, guidance was needed to set the buying priority. The Green Dining Group, a vibrant group of students, administrators, faculty and staff, determined that the highest priority should always be local. Purchasing local foods is most directly beneficial to the entire University of Virginia community.

Questions 3-5 pertain to locally grown purchases.
3) From how many local forms or growers do you purchase (excluding on-campus farms/gardens)?
[ 4    ]  Number from which you purchase directly: Red Hill Farms, BOWA, Wolf Creek Farms, and Glenwood Farms
[ 21  ]  Number from which you purchase through a distributor. Please specify name and location of distributor:  Sysco Virginia, Cavalier Produce, and Produce Source

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$280,000]

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 ): Fresh fruits, vegetables, meat, and milk.

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.
[ 2 ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:  Sysco Virginia

7) How much do you spend annually on purchasing food that was processed locally?
[$750,000 ]

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

9) Do you purchase milk from a local dairy?
[ X]  Yes. Please provide name of dairy and location:  Shenandoah’s Pride, Springfield, VA

10) Do you source any food from an on-campus farm or garden?
[X  ]  Yes. Please describe source and amount:  Hereford College Garden, small amounts of herbs

11) Do you participate in a farm-to-school program?
[   ]  No
[ X]  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.campusdish.com/en-US/CSMA/Virginia/GreenDining.htm   Current U.Va. Green Dining initiatives for organically grown and produced foods benefit environmental sustainability by eliminating the use of pesticides and thereby cultivating healthier soils and reducing the amount of contaminated run-off from farms. U.Va. purchases cabbage, carrots, lettuce, tomatoes and other marinated vegetables for the Fine Arts Café; tofu at all residential dining locations; turkey and beef at the Fine Arts Café; choice of tea at the Fine Arts Café; and the entire salad bar at Runk Residential Dining Hall.

13) Do you purchase organically grown or produced food?
[  ]  No
[ X ]  Yes. Please list items:  Fruits, vegetable, meats, dairy, cereal, tofu, snack bars, tea

14) How much do you spend annually on organically grown or produced food?
[$75,000 ]

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).
[  15 %]  Percentage cage-free eggs
[ less than 1  %]  Percentage confinement-free. Type of meat product:  egg                                                                                                                         
[   less than 1 %]  Percentage confinement-free. Type of meat product:  beef                                                                      

[less than 1%] Percentage confinement-free. Type of meat product: Chicken

16) Do you purchase any grass-fed animal products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).
[  less than 1 %]  Grass-fed. Type of animal product:  beef
[ less than 1  %]  Grass-fed. Type of animal product:  pork

17) Do you purchase hormone- and antibiotic-free meat?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).
[ 4  %]  Percentage hormone- and antibiotic-free. Type of meat:  chicken
[   15 %]  Percentage hormone- and antibiotic-free. Type of meat:  egg

18) Do you purchase hormone- and antibiotic-free dairy products?
[  ]  No
[X ]  Yes. Please indicate (repeat for each product).
[ 15  %]  Percentage hormone- and antibiotic-free. Type of dairy product:  egg
[  less than 1 %]  Percentage hormone- and antibiotic-free. Type of dairy product: cheese and sour cream

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

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:  a minimum of 10 options at each of 4 dining rooms at 3 meals per day.

21) Please list and give percentages for any other sustainably produced food items you purchase that are not included above:
  For catered events, wine (3%) and Beer (7%)

FAIR TRADE PRODUCTS
22) Do you purchase Fair Trade Certified coffee?
[  ]  No
[  X]  Some. Please describe:  Fair Trade in residential 100% (Pure Vida Coffee), at least one flavor in retail locations certified fair trade available in all coffee locations daily  (Java City Eco-Grounds)
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[X  ]  Yes. Please indicate (repeat for each product).
[ less than 1  %]  Percentage purchased that is Fair Trade Certified. Type of item:  chocolate and ice cream                           

[4%] Percentage purchased that is Fair Trade Certified. Type of item: Bananas

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).
[  ]  Plastic or polystyrene
[  X]  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:  discounts at all locations for refills of personal reusable mugs on coffee and soft drinks.

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 pre-consumer 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:
[ 50  %]  Proportion of dining facilities that run preconsumer compost programs.  (1 of 4 dining rooms, but 50% of dining volume)
[   90 (see note)   ]  Annual tonnage of pre-consumer compost. Pre and post consumer compost volumes not measured separately. Total volume composted is 50% or 2.5 tons per operating week on average or approximately 90 tons per year

29) Do your dining facilities compost post-consumer 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.
[ 50  %]  Proportion of dining facilities that run postconsumer compost programs.
[   90 (see note)   ]  Annual tonnage of postconsumer compost. Pre and post consumer compost volumes not measured separately. Total volume composted is 50% or 2.5 tons per operating week on average or approximately 90 tons per year

30) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter, etc.?
[  ]  No
[ x ]  Yes. Please describe:  current donations are through Madison House. August 2009 will launch UVA Campus Kitchen project where all unused portions will be reprocessed and donated.

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:  Dining rooms went trayless August 2008. Pre- and post program waste measurements have confirmed a 24% food waste reduction (by weight) on average

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):  

  • 100% of fryer oil recycled for bio-diesel
  • Pilot re-usable to go container program

3.       Food waste auditing


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)
[X]  Other. Please list: Cooking Oil

34) Are recycling receptacles located throughout dining locations?
[  ]  No
[ X ]  Yes. Please describe:  All 24 locations, front and back of house

35) What is the dining services' current waste-diversion rate (the percentage of recyclable waste diverted from traditional disposal)?
[    34%]

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: Director, Exec Chef, Retail Manager, and Marketing Director all on student Green Dining coalition.  Marketing Director on UVA Community Outreach and Communications Subcommittee of the President’s Task Force on Sustainability. Director, HR Manager, Exec Chef and Residential Manager on UVA Campus Kitchen Advisory council.


 

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