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Report Card 2011

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Dickinson College

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: Dickinson College

Date submitted: September 10, 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[X]  Check this box if you would prefer that this number not be published.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        

 

$468,365

Dairy

 

$137,523

Eggs

 

$28,538

Meat and poultry

 

$533,739

Seafood

 

$117,643

Coffee

 

$45,143


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)         

[  ]

 

Grains and beans

[X]

 

Meat

[  ]

 

Poultry

[X]

 

Eggs

[  ]

 

Seafood

[  ]

 

Baked goods

[  ]

 

Granola/cereal

[X]

 

Maple syrup, honey, etc.

[  ]

 

Beverages

[X]

 

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?

$768,580

 

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

 

Number from which you purchase directly:   13

Number from which you purchase through a distributor:   2

Please specify name and location of distributor:  Feesers - Harrisburg, PA, John Gross - Mechanicsburg, PA

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

$270,845

 

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

 

Number from which you purchase directly:   13

Number from which you purchase through a distributor:   2

Please specify name and location of distributor:  Feesers - Harrisburg, PA, John Gross - Mechanicsburg, PA

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

Yes

 

If yes, please provide details below.

 

Source:  Dickinson Farm

Items procured:  bok choy, broccoli, cabbage, carrots, cauliflower, cilantro, cucumbers, endive, frisee, hummus, lettuce chopped, lettuce green leaf, lettuce mesculine, lettuce romaine chopped, lettuce shredded, swiss shard, watermelon, parsley, green peppers, red peppers, sliced peppers, potatoes, pre-made salads, salsa, scallions, basil, chives, dill, mint, rosemary, thyme, baby spinach, spinach, butternut squash, yellow squash, zucchini, tomatoes, cherry tomatoes, yams

Dollar amount spent:  $15,057

 

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.

 

[X]

 

Vegetables

[X]

 

Fruits

[  ]

 

Milk

[X]

 

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

[X]

 

Grains and beans

[  ]

 

Meat

[  ]

 

Poultry

[  ]

 

Eggs

[  ]

 

Seafood

[X]

 

Baked goods

[  ]

 

Granola/cereal

[  ]

 

Maple syrup, honey, etc.

[X]

 

Beverages

[  ]

 

Sauces, spreads, hummus, salad dressing, etc.

[  ]

 

Other. Please describe:


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

$34,705

               

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?

No

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Additional comments

Cage-free/free-range eggs:

 

 

 

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?

No

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Additional comments

Vegetarian-fed product 1:

 

 

 

Vegetarian-fed product 2:

 

 

 

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:

 

All Milk

 

100%

 

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?

No

 

If yes, please provide details below.

 

 

 

Product name

 

Percentage purchased

 

Standard used

 

Additional comments

Seafood product 1:

 

 

 

 

The seafood is not chosen based on these programs that certify the products as sustainable. However, some of the seafood received through distributors is occasionally certified by these or similar programs.

Seafood product 2:

 

 

 

 

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.

A nutritionally complete  labeled vegan entree is offered at every meal. If  a student is not interested in the vegan meal of the day, they have other options in the cafeteria or in other dining facilities on campus. For example, a vegan garden burger or black bean burger is offered in the Union Station, another on-campus dining facility, as well as a variety of vegan meats and cheese substitutes. In addition, a homemade vegetarian soup is available daily, which is often also vegan.

 

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

honey

 

$2,720

 

 

 

 

 

 

 

 

 

 

FAIR TRADE PRODUCTS


17) Do you purchase Fair Trade Certified coffee?

Yes, only fair-trade coffee is served on campus.

 

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

Yes

 

If yes, check all that apply:

[  ]

 

Chocolate

[X]

 

Tea

[  ]

 

Bananas

[X]  

 

Other. Please describe: The Underground, which is operated by Dining Services and located in the Student Union building, sells primarily organic and fair-trade products. In addition to fair-trade tea and coffee drinks, baked goods, cocoa mixes and bottled juices that have earned fair-trade certification are sold.

 

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)

[X]

 

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

[X]

 

Reusable bag

 

A free reusable bag is given to those individuals who would like to use them.

[  ] 

 

Reusable dishware

 

[X]

 

Reusable mug

 

.50 discount

[  ]

 

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:  100%

Additional information: 

 

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: 


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

Yes

 

If yes, please describe below.

 

Food is donated during semester shutdown. Also, students are permitted to donate unused meal points to purchase groceries that are donated to a food bank.


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 :   100%

Year trayless program was started:   June 2009

Additional comments:  

 

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.

 

[  ]

 

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: All fryer oil is now being used in the College's Biodiesel Program, which processes the oil and uses alternative energy to fuel the farming equipment and other vehicles on campus (garbage trucks, lawn mowers and the President's car. The Biodiesel program also makes soap from the used oil, eliminating any waste byproducts from the fuel production process. We have expanded into individual juice bottles made from corn-based materials and have eliminated the plastic. Bottled drinks have been eliminated in Grab & Go by adding a fountain beverage service.

 

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

[X]

 

Plastics (all)

[  ]

 

Plastics (some)

[  ]

 

Other. Please list: 


27) Are recycling receptacles located throughout dining locations?

Recycling and composting  receptacles are located throughout all dining locations. Promotional materials, in the form of informative posters and colorful, attention-grabbing signs, direct students to the receptacles and encourage their use.


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.

100%

 

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?

The Director attends meetings of campus-wide sustainability committees, such as the Sustainable Foods subcommittee SAVES (a student-run environmental advocacy organization). The staff of Dining Services at the College views food sustainability as a team effort. Members of Dining Services work closely with students and faculty to review suggestions, facilitate necessary changes, and implement new technology and products as they are developed.

 

 

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