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Report Card 2011

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Luther 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: Luther College

Date submitted: July 27, 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[X]  Check this box if you would prefer that this number not be published.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        

 

Dairy

 

Eggs

 

Meat and poultry

 

Seafood

 

Coffee

 


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

[  ]

 

Milk

[  ]

 

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

[  ]

 

Grains and beans

[X]

 

Meat

[X]

 

Poultry

[X]

 

Eggs

[  ]

 

Seafood

[  ]

 

Baked goods

[  ]

 

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?

$272,000

 

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

 

Number from which you purchase directly:   8

Number from which you purchase through a distributor:   0

Please specify name and location of distributor:  Our numbers this year include local foods purchasing across all campus dining locations whereas the figures reported last year were just for the cafeteria.  We have actually increased local foods purchasing in the cafeteria over last year, but our change in reporting makes it appear as though we have slightly declined.  We have rolled all campus dining locations into the data because in the coming year we are hoping to centralize purchasing for all locations with the hope of incorporating more local foods into the menus in all areas of campus.

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

$272,000

 

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

 

Number from which you purchase directly:   1

Number from which you purchase through a distributor:  

Please specify name and location of distributor:  

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

Yes

 

If yes, please provide details below.

 

Source:  Luther College Gardens (2009)

Items procured:  Mixed Greens, Spinach, Head Lettuce, Basil, Swiss Chard, Kale, Sugar Snap Peas, Heirloom Tomatoes, Potatoes, Squash, Melons, Thyme, Celeriac, Radicchio, Eggplant, Peppers, Beans, Leeks,

Dollar amount spent:  $2,927

 

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

[  ]

 

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

[  ]

 

Grains and beans

[X]

 

Meat

[  ]

 

Poultry

[  ]

 

Eggs

[  ]

 

Seafood

[  ]

 

Baked goods

[  ]

 

Granola/cereal

[  ]

 

Maple syrup, honey, etc.

[  ]

 

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?

$272,000

               

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:

 

shell egg

 

 

Confinement-free product 1:

 

chicken

 

 

Confinement-free product 2:

 

beef

 

 

Confinement-free product 3:

 

pork

 

 

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

 

 

Vegetarian-fed product 2:

 

pork

 

 

Vegetarian-fed product 3:

 

chicken

 

 

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:

 

liquid milk

 

100%

 

Hormone-free product 2:

 

beef

 

90%

 

Hormone-free product 3:

 

pork

 

95%

 

Hormone-free product 4:

 

chicken

 

10%

 

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:

 

 

 

 

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.

daily

 

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 coffee

 

 

organic peanuts

 

 

 

 

 

 

 

 

 

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?

No

 

If yes, check all that apply:

[  ]

 

Chocolate

[  ]

 

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.

[X]

 

Plastic

[  ]

 

Polystyrene (Styrofoam)

[X]

 

Post-consumer recycled content        

[  ]

 

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

 

discount pricing

[X]

 

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:  All kitchen staff have access to compost bins near their work stations. Where as in past years winter composting was sporatic, this year we have composted consistently throughout the entirety of the year.  The cafeteria is using a lot more fresh, whole food, this year which is generating more pre-consumer compost than in previous years.

 

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:  Compost bins are located directly next to the trash bins.  We collect everything except meat, dairy and other fats.  This year students led a few educational campaigns around compost to get the word out about what is and is not compostable.


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

Yes

 

If yes, please describe below.

 

Decorah Lutheran Food Bank gets excess inventory


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:   January 2009

Additional comments:   Since making the switch to a trayless cafeteria the dishwasher has been running 2 less hours per day, which amounts to a savings of over 700 gallons of water/day.  We are also saving money on hot water and soap with the decreased dish load.  Though a direct correlation is tough to draw, there are speculations that the change has also led to less food waste.

 

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

[  ]

 

Removal of bottled water from all facilities operated by dining services        

[  ]

 

Other. Describe:

 

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

[  ]

 

Glass

[X]

 

Paper

[  ]

 

Plastics (all)

[X]

 

Plastics (some)

[  ]

 

Other. Please list: 


27) Are recycling receptacles located throughout dining locations?

We have compost bins available in resident dining for post consumer waste and in our cash operations we have areas for recycled bottles and cans


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.

40%

 

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.
[X]  Contracted
[  ]  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?

There is frequent communication between the GM, Executive Chef and Purchasing Manager with the Sustainability Office.  One member of this group is always present on the Food, Purchasing and Waste Task Group of the Sustainability Council.  Dining Services staff is highly involved in planning for the Luther College gardens.

 

 

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