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Report Card 2010

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Vanderbilt University

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: Suzanne Herron

Title: Dining Services Sustainability Supervisor

Date survey submitted: 07/23/09

1) Total annual food budget: $ 5.8 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. Please describe and provide URL, if available:

http://www.vanderbilt.edu/dining/etwste.php

Daily menus are seasonal and regional, all coffee served in our restaurants is organic, local and fair trade, our salsa is a local “Pick Tennessee” product, and our bottled water is

sourced locally.

 

Questions 3-5 pertain to locally grown purchases.  

3) From how many local farmers or growers do you purchase (excluding on-campus

farms/gardens)?

[ 2 ] Number from which you purchase directly. Gourmet Pasture Beef and Hatcher

Family Dairy

[ 4 ] Number from which you purchase through a distributor. Please specify name and

location of distributor: Gordon Food Service of Shepardsville, KY (Summertime Salsa,

Johnny’s Multiple) and Creation Gardens of Louisville, KY

 

4) How much do you spend annually on purchasing food that was grown or raised

locally?

[$ 250,000]

 

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): Beef, Honey, Winter squash, 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.

[ 52 ] Number from which you purchase through a distributor. Please specify name and

location of distributor:

 

7) How much do you spend annually on purchasing food that was processed locally?  

[$ 100,00]

 

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice

cream, baked goods, yogurt, cheese): Bread and baked goods, Yogurt, Ice cream, soft

drinks

 

9) Do you purchase milk from a local dairy?

[ ] No

[x ] Yes. Please provide name of dairy and location: Hatcher Family Dairy in Triune, TN

 

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:

http://www.vanderbilt.edu/dining/etwste.php

Menus are seasonal and regional and a vegetarian entrée is available at each meal. We

serve all-natural deli meat and use 100% canola oil in fryers that is recycled after use.

All coffee served in restaurants is local, organic, and fair trade and our Varsity Market

stores sell organic products.

 

13) Do you purchase organically grown or produced food?

[ ] No

[ x ] Yes. Please list items: Organic produce, organic salad kits, organic beverages

 

14) How much do you spend annually on organically grown or produced food?

[$ 24,000 ]

 

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).

[ 4.2 %] 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?

[ ] No

[ x ] Yes. Please indicate (repeat for each product).

[ 1 %] Grass-fed. Type of animal product: Beef

[ %] Grass-fed. Type of animal product:

 

17) Do you purchase hormone- and antibiotic-free meat?

[ ] No

[ x ] Yes. Please indicate (repeat for each product).

[ 75 %] Percentage hormone- and antibiotic-free. Type of meat: Beef

[ %] 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).

[ 1 %] 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.

[ 15 %] 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: Vegan entrees are offered daily, at least 3-5 choices. As many as approximately

12 vegan side dishes are also available.

 

21) Please list and give percentages for any other sustainably produced food items

you purchase that are not included above: Our all-natural food stores on campus,

Nectar and Commons Grounds, carries a variety of sustainably produced beverages,

foods, whole body care, etc.

 

FAIR TRADE PRODUCTS

22) Do you purchase Fair Trade Certified coffee?  

[ ] No

[ ] Some. Please describe:

[ x ] All

 

23) Do you purchase other Fair Trade Certified food products?  

[ ] No

[ x ] Yes. Please indicate (repeat for each product).

[ >1 %] Percentage purchased that is Fair Trade Certified. Type of item: Fair trade

beverages, chocolates, snacks are available at Nectar and Commons Grounds, the all

natural food stores.

 

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

The Commons Dining Center does not offer any to-go packaging for its meals; only hard

china is available for use

 

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):

 

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. One out of two dining facilities.

[ 50 %] Proportion of dining facilities that run preconsumer compost programs.

[ 0.15 ] 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.

Post-consumer food waste generated at The Commons Dining Center is placed in a

pulper for volume reduction and the removal of liquids, reducing food waste volumes by

85%.

 

30) Do your dining facilities donate excess food to a food bank, soup kitchen, or

shelter, etc.?  

[ ] No

[ x ] Yes. Please describe: Surplus food is donated to Second Harvest Food Bank

 

31) Do your dining facilities have a trayless dining program?

[ x ] No

[ ] 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):  

Used cooking oil is collected by the Vanderbilt Biodiesel Initiative and processed into

biodiesel; excess waste cooking oil is recycled by a local vendor. Post-consumer food

waste generated at The Commons Dining Center is placed in a pulper for volume

reduction and the removal of liquids, reducing food waste volumes by 85%.

 

RECYCLING OF TRADITIONAL MATERIALS

33) Please indicate which traditional materials your dining facilities recycle (check

all that apply).  

[ ] None

[ x ] Aluminum

[ x ] Cardboard

[ ] Glass

[ x ] Paper

[ ] Plastics (all)

[x ] Plastics (some)

[ ] Other. Please list:

 

34) Are recycling receptacles located throughout dining locations?  

[ ] No

[ x ] Yes. Please describe: Vanderbilt Dining has recycling bins inside its dining halls to

collect aluminum, plastic, and paper from dining customers. Dining staff also recycle

items generated from food packaging (paperboard, metal cans, etc.) as well as cardboard

and pallets.

 

35) What is the dining services' current waste-diversion rate (the percentage of

recyclable waste diverted from traditional disposal)?  

[ 40 %]

 

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: Non profit, self-operated.

[ ] 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:

Vanderbilt Dining works with SPEAR to support their initiatives, such as The Compost

Discovery Area and support of the Eat the World, Save the Earth Program. Along with

providing waste cooking oil to the Vanderbilt Biodiesel Initiative, glycerin soap

generated from the biodiesel process is bottled and sold at Nectar and Commons

Grounds. Vanderbilt Dining is also working with the Recycling Coordinator and Food

Security Partners of Middle Tennessee.37212

 

 

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