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Report Card 2010

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Yale 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:   Rafi Taherian
Title:
  Executive Director, Yale Dining

Date survey submitted:  8/4/2009

1) Total annual food budget: [$9,000,000.]

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:  Please see the attached document.


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

4) How much do you spend annually on purchasing food that was grown or raised locally?
[$ 1,599,812]

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):  
Local Meat, Produce, Bread, Baked goods, Honey, and Maple Syrup.

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.
[ 3 ]  Number from which you purchase through a distributor.  Please specify name and location of distributor:  Fowler & Hunting

7) How much do you spend annually on purchasing food that was processed locally?
[$886,022]

8) Please list items you purchase that are processed locally (e.g., bread, granola, ice cream, baked goods, yogurt, cheese):    Breads, Baked goods, Tomato Sauce, Salsa, Milk , Bagels, Coffee, Pasta, and Hot Dogs

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

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

11) Do you participate in a farm-to-school program?
[  ]  No
[ X]  Yes. Please describe program: Through our farm-to-school program, we take students to local Connecticut farms and also bring local farmers to our dining halls.

 
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: By 2013, 60% of total procurement of supplies and services will come from sustainable sources as defined by procurement area.

Current Initiatives:

·         All natural burgers and all natural chicken breast in all units

·         Organic milk and yogurt in all residential units

·         All cage free eggs

·         Fair trade and organic coffee

·         Vegan entrée available at every meal

·         Locally baked breads and bagel,

·         Locally sourced jams and salsa

·         Many locally sourced produce options

13) Do you purchase organically grown or produced food?
[  ]  No
[ X ]  Yes. Please list items:
organic meat, produce, bread, tofu, beverages , retail meals, coffee


14) How much do you spend annually on organically grown or produced food?
[$ 720,000]

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).
[ 90  %]  Percentage cage-free eggs
[   %]  Percentage confinement-free. Type of meat product: free-range chicken, percent unknown.
[   %]  Percentage confinement-free. Type of meat product: cage-free pork, percent unknown.

16) Do you purchase any grass-fed animal products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).
[ 5 %]  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).
[ ~20 %]  Percentage hormone- and antibiotic-free. Type of meat: beef
[  ~ 20%]  Percentage hormone- and antibiotic-free. Type of meat: chicken

18) Do you purchase hormone- and antibiotic-free dairy products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).
[ 70 %]  Percentage hormone- and antibiotic-free. Type of dairy product: hormone free milk from Guida Dairy

[ 40 %]  Percentage hormone- and antibiotic-free. Type of dairy product: yogurt

19) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines or Marine Stewardship Council standards?
[  ]  No
[X ]  Yes. Please indicate.
[ 75  %]  Percentage purchased that meets guidelines. Please list guidelines used: By Fall 09 75% will meet MBA Seafood Watch Best Choice or Good Alternative

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: 3 vegan entrées daily (21 weekly)

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 coffee for residential dining is Fair trade Certified.
[  ]  All

23)  Do you purchase other Fair Trade Certified food products?
[  ]  No
[ X ]  Yes. Please indicate (repeat for each product).
[ 50%]  Percentage purchased that is Fair Trade Certified. Type of item: Bananas-percent unknown over 50%

DISHWARE AND ECO-FRIENDLY INCENTIVES
24) Please indicate which of following your university-operated/contracted dining facilities offers.
[  ]  Disposable dishware
[  ]  Only reusable dishware - Primarily reusable in all residential dining.
[ X ]  Reusable and disposable dishware 

25) If you offer disposables, please indicate materials used (check all that apply).
[  ]  Plastic or polystyrene
[  ]  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 for travel mug use.

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.
[   %]  Proportion of dining facilities that run preconsumer compost programs.
[      ]  Annual tonnage of preconsumer compost.
Compost program has recently started through YSFP, details unknown.

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.
[15 %]  Proportion of dining facilities that run postconsumer compost programs. 3 units run Somat Units
[ unknown ]  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:  Yale dining provide baked goods to local halfway house on a daily basis.

Excess trays of prepared food and left over produce regularly donated to local soup kitchen.

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 main dining hall which serves approximately 20% of residential meals will be trayless in Fall 09.

[  ]  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):

All fryer oil is 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)
[ X ]  Other. Please list: kitchen grease

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)?
[ ~35 %]

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:
[  ]  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:

 

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