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Report Card 2011

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Brown University

Dining Survey

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With the publication of the College Sustainability Report Card 2011, 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 2010 . 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.

 

 

School name: Brown University

Date submitted: July 31, 2010

 

 

1) Total annual food budget (2009-2010).

 

[X]  Check this box if you would prefer that this number not be published.


2) Please indicate the dollar amount spent in the 2009-2010 academic year on products within each category below.

Fruits and vegetables        

 

$969,826

Dairy

 

$599,374

Eggs

 

$101,648

Meat and poultry

 

$1,129,742

Seafood

 

$103,820

Coffee

 

$96,704


LOCALLY GROWN AND PRODUCED FOOD


3) Please check items that you purchase from local growers or processors.

We define “local” food as food that has been grown, raised, produced, or processed within 150 miles of the campus.

[X]

 

Vegetables

[X]

 

Fruits

[X]

 

Milk

[X]

 

Processed dairy products (ice cream, cheese, yogurt, butter)         

[X]

 

Grains and beans

[X]

 

Meat

[X]

 

Poultry

[X]

 

Eggs

[X]

 

Seafood

[X]

 

Baked goods

[X]

 

Granola/cereal

[X]

 

Maple syrup, honey, etc.

[  ]

 

Beverages

[  ]

 

Sauces, spreads, hummus, salad dressing, etc.

[  ]

 

Other. Please describe:  

 

4) What dollar amount of the 2009-2010 food budget was spent on purchasing food that was grown or raised locally?

$423,938

 

5)  From how many local farms or growers do you purchase food (excluding on-campus farms/gardens)?

 

Number from which you purchase directly:   31

Number from which you purchase through a distributor:   5

Please specify name and location of distributor:  Little Rhody Foods, RI; Ocean State Peeled Potatoes, RI; AT Siravo, RI; Community Fruitland, RI; Sid Wainer & Son, MA

6) How much did you spend in the 2009-2010 academic year on purchasing food that was processed locally?

$814,294

 

7) From how many local processors do you purchase (excluding on-campus farms/gardens)?

 

Number from which you purchase directly:   15

Number from which you purchase through a distributor:  

Please specify name and location of distributor:  Mello Farms, RI; Hill Orchards, RI; Little Rhody Foods, RI; Autocrat, RI; Central Falls Provisions, RI; Equal Exchange, MA; Narragansett Creamery, RI; Ocean State Peeled Potatoes, RI; Venda Ravioli, RI; Virginia & Spanish Peanut, RI; Warwick Poultry Co., RI; Cala Fruit, RI; Clipper Seafood, RI; Community Fruitland, RI; Sid Wainer & Son, MA;

8) Do you source any food from an on-campus farm or garden?

Yes

 

If yes, please provide details below.

 

Source:  Brown student garden project

Items procured:  salad mix, tomatoes, basil, zucchini, cucumber, eggplant

Dollar amount spent:  $1,012

 

ORGANIC AND SUSTAINABLY PRODUCED FOOD         

 

9) Please check items that you purchase that are organically grown or produced:

“Organically grown or procured” can be defined accord to USDA or Quality Assurance International standards.

 

[  ]

 

Vegetables

[  ]

 

Fruits

[  ]

 

Milk

[  ]

 

Processed dairy products (ice cream, cheese, yogurt, butter)         

[  ]

 

Grains and beans

[  ]

 

Meat

[  ]

 

Poultry

[X]

 

Eggs

[  ]

 

Seafood

[  ]

 

Baked goods

[X]

 

Granola/cereal

[  ]

 

Maple syrup, honey, etc.

[  ]

 

Beverages

[  ]

 

Sauces, spreads, hummus, salad dressing, etc.

[X]

 

Other. Please describe: coffee, tea, chocolate, bananas


10) How much did you spend on organically grown or produced food in the 2009-2010 academic year?

$111,070

               

Please note: For questions 11-14, please indicate the percentage based on dollar amount spent in the 2009-2010 academic year.

 

11) Do you purchase cage-free/free-range eggs and/or confinement-free animal products?

Yes

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Additional comments

Cage-free/free-range eggs:

 

Pete & Gerry's

 

5.25%

 

organic; certified humane

Confinement-free product 1:

 

 

 

Confinement-free product 2:

 

 

 

Confinement-free product 3:

 

 

 

Confinement-free product 4:

 

 

 

 

12) Do you purchase any vegetarian-fed animal products?

Yes

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Additional comments

Vegetarian-fed product 1:

 

beef

 

<1%

 

local (within 150 miles from campus)

Vegetarian-fed product 2:

 

pork

 

<1%

 

local (within 150 miles from campus)

Vegetarian-fed product 3:

 

 

 

Vegetarian-fed product 4:

 

 

 

Vegetarian-fed product 5:

 

 

 

 

13) Do you purchase hormone- and antibiotic-free meat and/or dairy products?

Yes

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Additional comments

Hormone-free product 1:

 

milk

 

100%

 

local dairy cooperative w/in 150 miles of campus

Hormone-free product 2:

 

 

 

Hormone-free product 3:

 

 

 

Hormone-free product 4:

 

 

 

Hormone-free product 5:

 

 

 


14) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines and/or Marine Stewardship Council Blue Ecolabel standards?

Yes

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Standard used

 

Additional comments

Seafood product 1:

 

fresh fish & shellfish

 

20%

 

Monterey Bay Seafood Watch Guide

 

salmon, pollock, calamari, scallops, mussels, littlenecks, shrimp, turbot

Seafood product 2:

 

canned albacore tuna (troll, pole & line)

 

9%

 

Monterey Bay Seafood Watch Guide

 

Starkist

Seafood product 3:

 

 

 

 

Seafood product 4:

 

 

 

 

Seafood product 5:

 

 

 

 

 

15) Do you offer specifically labeled vegan entrees on a regularly scheduled basis?

Please indicate whether your school offers specifically labeled vegan entrees. If yes, please provide the average number of labeled vegan meals offered each week.

28 each at two dining halls

 

16) Please list and give the dollar values for any other sustainably produced food items you purchase that are not included above:

 

Product name

 

Dollar amount

 

Additional comments

 

 

 

 

 

 

 

 

 

 

 

FAIR TRADE PRODUCTS


17) Do you purchase Fair Trade Certified coffee?

Yes, some fair-trade coffee is purchased but is not available at all coffee-serving locations.

 

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

Yes

 

If yes, check all that apply:

[X]

 

Chocolate

[X]

 

Tea

[X]

 

Bananas

[  ]  

 

Other. Please describe:

 

DISHWARE AND ECO-FRIENDLY INCENTIVES


19) If you offer disposable dishware at your dining services locations, please indicate materials used. Check all that apply.

[  ]

 

Plastic

[  ]

 

Polystyrene (Styrofoam)

[  ]

 

Post-consumer recycled content        

[X]

 

Biodegradable/compostable

[  ]

 

Other. Please describe:


20) Do your dining facilities offer discounts or cash incentives to individuals who use reusable dishware, bring a bag, or bring reusable containers?

Yes

 

If yes, please indicate items for which incentives are offered, and describe the incentives below:

 

 

 

 

 

Description

[  ]

 

Reusable bag

 

[  ] 

 

Reusable dishware

 

[X]

 

Reusable mug

 

beverages $1.00 w/mug in retail operations

[  ]

 

Reusable to-go container

 

[  ]

 

Other. Please describe:

 

 

FOOD COMPOSTING AND WASTE DIVERSION

 

21) Do your dining facilities compost pre-consumer food scraps?

Yes

 

If yes, please provide details below.

 

Percentage of meals for which pre -consumer food scraps are composted:  66%

Additional information:  all pre-consumer food scraps from salad bars for lunch & dinner are composted

 

22) Do your dining facilities compost post-consumer food scraps?

Yes

 

If yes, please provide details below.

 

Percentage of meals for which post - consumer composting is available:  100%

Additional information:  *Note: 100% of the post-consumer food scraps are transported to a local pig farmer to be used as nutritious food for local pigs; other scraps (such as meat scraps) are sent to local Earth Care Farms in RI (these scraps are transported via our bio-diesel co., thereby eliminating transport through an additional vehicle since Newport Bio-diesel picks up scraps as they pick up oil)


23) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter?

Yes

 

If yes, please describe below.

 

In 2009-2010 we donated to 20 different food banks, organizations, shelters, and community groups. These donations totaled 12,201.5 pounds of food donated.In addition, each year Brown Dining works with Oxfam International and a campus student group. Once a year, generally the week before Thanksgiving, each of our dining halls coordinates an evening where students have the option of donating a meal credit. A portion of each meal credit donated by students is then donated to Oxfam via the student organization. This dinner and donation brings awareness to hunger and poverty throughout our community and the world.


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

Yes

 

If yes, please provide details below.

 

Percentage of meals served on campus that are trayless :   20%

Year trayless program was started:   2008

Additional comments:   Brown Dining eliminated trays in 2008 at the smaller of our two dining hall locations. We are currently assessing tray-free at our main dining hall which is a larger facility, but also much older. There are several obstacles in the design of the building which have prevented us from moving forward thus far.

 

25) Please tell us about any other steps your dining facilities have taken to reduce waste.

Mark all that apply and describe in the space provided.

 

[X]

 

Food waste audit or study    

[X]

 

Recycling used cooking oil for biodiesel production

[X]

 

Removal of bottled water from all facilities operated by dining services        

[X]

 

Other. Describe: Brown Dining has reduced bottled water usage by 30% since fall 2009. We are currently planning through a campus-wide initiative in an effort to decrease that even further while being mindful of contingency planning and safety.

 

RECYCLING OF TRADITIONAL MATERIALS

 

26) Please indicate which traditional materials your dining facilities recycle. Check all that apply.
Please discuss only the materials you recycle specifically in the dining facilities. We ask about materials recycled campus-wide in a separate survey. Please do not include electronics in this listing, as this is also asked in a separate survey. Recycling of used cooking oil for biodiesel production should be described in Question 25.

[  ] 

 

None    

[X]

 

Aluminum

[X]

 

Cardboard

[X]

 

Glass

[X]

 

Paper

[  ]

 

Plastics (all)

[X]

 

Plastics (some)

[  ]

 

Other. Please list: 


27) Are recycling receptacles located throughout dining locations?

inside & outside of dining halls and retail units


28) What is the dining services' current waste-diversion rate (the percentage of recyclable/compostable waste diverted from traditional disposal)?

Please provide information specifically about your dining services’ operation. If information is unavailable, leave blank. Do not use the overall diversion rate for the campus-wide recycling program.

45%

 

AFFILIATIONS
Please note: Questions 29-30 are for informational purposes only; responses will not be included in the Report Card evaluation process.


29) Indicate whether your dining services are contracted or school-operated.
[  ]  Contracted
[X]  School-operated
[  ]  Other. Describe:


30) 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?

Real Food, Beyond the Bottle, emPower

 

 

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