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Report Card 2011

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Gustavus Adolphus 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: Gustavus Adolphus College

Date submitted: July 15, 2010

 

 

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

$2,813,000

 

[  ]  Check this box if you would prefer that this number not be published.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

 

$267,000

Dairy

 

$300,000

Eggs

 

$62,000

Meat and poultry

 

$590,000

Seafood

 

$80,000

Coffee

 

$70,000


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.

[  ]

 

Vegetables

[X]

 

Fruits

[X]

 

Milk

[X]

 

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

[X]

 

Grains and beans

[X]

 

Meat

[X]

 

Poultry

[X]

 

Eggs

[  ]

 

Seafood

[X]

 

Baked goods

[X]

 

Granola/cereal

[  ]

 

Maple syrup, honey, etc.

[X]

 

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?

$834,000

 

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

 

Number from which you purchase directly:   11

Number from which you purchase through a distributor:   40

Please specify name and location of distributor:  Note: Sysco Mn (Blaine) US Foods (Plymouth Mn) Apperts (Saint Cloud) Bix Produce (Mpls) Stockyards Meats (St. Paul) Duetchland Meats (Sanborn) Kemps (Mpls.)Each of these distributors provides locally produced food and beverage items from multiple local farms/growers.  The number of 40 indicated above is a conservative estimate.

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

$200,000

 

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

 

Number from which you purchase directly:   4

Number from which you purchase through a distributor:   3

Please specify name and location of distributor:  Note - There is overlap between distributors and processors.  In one case, Apperts (Saint Cloud, MN)processes local chicken breast into chicken strips per our specifications.  Other Distributors include: Sysco, Kemps, US Foods.The demarcation of food/beverage Source, Process, Distribution is not always clear cut and multiple distributors deliver similar or identical products from the same sources and processors.Somehow, items #4 through #7 should be cleaned up?

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

Yes

 

If yes, please provide details below.

 

Source:  Big Hill Farm

Items procured:  Tomatoes, Carrots, Beans, Melon, Squash, Onion, Radishes, Cucumbers

Dollar amount spent:  $9,300

 

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

[X]

 

Milk

[X]

 

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

[X]

 

Grains and beans

[X]

 

Meat

[X]

 

Poultry

[  ]

 

Eggs

[  ]

 

Seafood

[X]

 

Baked goods

[X]

 

Granola/cereal

[  ]

 

Maple syrup, honey, etc.

[X]

 

Beverages

[X]

 

Sauces, spreads, hummus, salad dressing, etc.

[X]

 

Other. Please describe: Organic Prepared Single Service Meals/Side dishes


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

$56,260

               

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:

 

Liquid whole eggs and shell eggs

 

0%

 

*Lining up sources and distribution for 2010 - hope to be 90% cage free

Confinement-free product 1:

 

Free Range Turkey

 

3%

 

Planning on 8% for 2010

Confinement-free product 2:

 

Beef

 

1%

 

Projecting 3% or greater for 2010

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:

 

Grass Fed Beef

 

1%

 

Increasing as availability and cost allows

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:

 

Milk

 

100%

 

Hormone-free product 2:

 

Free Range Turkey

 

3%

 

Hormone-free product 3:

 

Grass Fed Beef

 

1%

 

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:

 

Pacific Halibut

 

100%

 

MBA

 

Seafood product 2:

 

Alaskan Sockeye Salmon

 

100%

 

MBA

 

Seafood product 3:

 

Mahi Mahi - Dorado

 

100%

 

MBA

 

Seafood product 4:

 

Alaskan Pollack

 

100%

 

MBA

 

Seafood product 5:

 

Wild Caught Walleye

 

100

 

MBA

 

 

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.

14

 

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

Hand Harvested Wild Rice

 

$3,500

 

400#/year from single harvester/processor

 

 

 

 

 

 

 

 

 

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:

[X]

 

Chocolate

[X]

 

Tea

[  ]

 

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)

[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

[  ]

 

Reusable bag

 

[X] 

 

Reusable dishware

 

Free to use - Return is honor system

[X]

 

Reusable mug

 

$0.15 discount on beverages

[X]

 

Reusable to-go container

 

GustieWare! - do a google search and learn about this program!!  There is no charge for use - compostable to-go containers are charged at $0.50 as a disincentive

[  ]

 

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:  20%

Additional information:  Program started at Big Hill Farm (on-campus) - Garden was relocated summer of 2010

 

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

No

 

If yes, please provide details below.

 

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

Additional information:  Projected to begin composting program of pulped post consumer waste in 2010


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

No

 

If yes, please describe below.

 

Negligible excess - Our MarketPlace, ala carte meal program reduced post consumer waste by over 80% and food items are prepared in small batches so there is little in terms of 'leftovers' that can't be incorporated into soup/casserole/stir fry/etc. the next day or 2.


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

No

 

If yes, please provide details below.

 

Percentage of meals served on campus that are trayless :  

Year trayless program was started:  

Additional comments:   No Need to Go Trayless with Ala Carte Service - the connection between money and waste is very evident when students pay for each item rather than take all that can fit on a plate or tray.  Google search on Gustavus + Trayless + ala carte and see the comentary

 

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

[  ]

 

Removal of bottled water from all facilities operated by dining services         

[X]

 

Other. Describe: See inovative GustieWare program and ala carte declining balance program

 

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?

paper and co-mingling curbies throughout kitchen and dishwashing areas - more discreet recepticles in dining room and in campus center hallways and meeting rooms


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.

 

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?

Ad hoc sustainability statement committee, the Kitchen Cabinet (ethics in dining committee which includes sustainability issues - close relationship with Gustavus Greens (student environmental group) - advisor/resource for student run garden

 

 

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