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Report Card 2011

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McGill 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: McGill University

Date submitted: August 25, 2010

 

 

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

$2,600,000

 

[  ]  Check this box if you would prefer that this number not be published.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

 

$448,747

Dairy

 

$315,416

Eggs

 

Meat and poultry

 

$277,476

Seafood

 

$86,051

Coffee

 

$66,643


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.

[X]

 

Beverages

[X]

 

Sauces, spreads, hummus, salad dressing, etc.

[X]

 

Other. Please describe:  we define local as 500km (300miles)

 

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

$1,200,000

 

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

 

Number from which you purchase directly:   3

Number from which you purchase through a distributor:   15

Please specify name and location of distributor:  Hector Larivee (1755 rue Bercy, Montreal QuebecCanam fruits and vegetables 550 Wright, St Laurent, Quebec

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

 

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

 

Number from which you purchase directly:   5

Number from which you purchase through a distributor:   18

Please specify name and location of distributor:  We don't keep track of the amount that was spent on locally processed food.Hector Larivee (1755 rue Bercy, Montreal QuebecSysco MontrealGFS MontrealSt.Viateur bagels, st.Viateur, montreal, Quebec www.stviateurbagel.comCrudessence, Montreal, Quebec, www.crudessence.comHome Made, 6915 Ave. Querbes, Montreal Quebec, www.homemadekosherbakery.com

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

Yes

 

If yes, please provide details below.

 

Source:  MacFarm (McGill), St.Anne de Bellevue, Quebec

Items procured:  All seasonnal fruits and vegetables, Watermelons, tomatoes, peppers, onions, Apples, Cucumbers, Eggplants, pumpkins...

Dollar amount spent:  $12,000

 

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

[  ]

 

Meat

[  ]

 

Poultry

[  ]

 

Eggs

[  ]

 

Seafood

[  ]

 

Baked goods

[X]

 

Granola/cereal

[X]

 

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?

$16,000

               

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:

 

Cage free Eggs

 

15%

 

Only the eggs being served whole

Confinement-free product 1:

 

Chicken

 

15%

 

From 1 supplier on local food days

Confinement-free product 2:

 

Bison

 

100%

 

We use bison only on local food days

Confinement-free product 3:

 

Quebec Lamb

 

100%

 

When we use Quebec (approx. 50% of all lamb)

Confinement-free product 4:

 

Duck

 

100%

 

 

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:

 

Chicken

 

50%

 

St. Hubert Standards

Vegetarian-fed product 2:

 

Veal

 

50%

 

When it's Quebec veal

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 meat

 

100%

 

All products purchased by McGill are hormone free but may have some antibiotics. Note availability of such products may differ from Canada to USA

Hormone-free product 2:

 

All dairy

 

100%

 

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:

 

Salmon

 

20

 

MSC

 

we purchase Wild pacific salmon when available

Seafood product 2:

 

Trout

 

100%

 

Ocean wise, Canadian sea food guide

 

Inland farm raised in Quebec

Seafood product 3:

 

Frozen haddock

 

100%

 

MSC

 

High liner

Seafood product 4:

 

Frozen Cod

 

100%

 

MSC

 

High Liner

Seafood product 5:

 

Nordic Shrimp (Matane)

 

100%

 

MSC, Canadian sea food guide

 

 

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 different meal choices and approx. 1600 meals a week served

 

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

GrandMa Emilys

 

$22,000

 

Grenola, snack food...

All the MacFarm Produce

 

$12,000

 

Not all the produce is Organic but very close and grown ecologically friendly

Crudessences products

 

$8,000

 

Vegan, raw, organic products

 

 

 

 

 

FAIR TRADE PRODUCTS


17) Do you purchase Fair Trade Certified coffee?

Yes, fair-trade coffee is available in all coffee-serving locations on campus but non-fair trade coffee is also served.

 

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.

[X]

 

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

 

[X] 

 

Reusable dishware

 

discount given for reusable plates at certain locations

[X]

 

Reusable mug

 

.25$ discount given

[X]

 

Reusable to-go container

 

Eco clamshell project started, the containers can be used by the students and turned in for a token for a clean clamshell when they need one. Charge for non-clamshell takeout.

[  ]

 

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:  50%

Additional information:  Approx. waste audit has still not been done

 

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

 

If yes, please provide details below.

 

Percentage of meals for which post - consumer composting is available:  40%

Additional information:  just started and approx. Permits were given for post consumer composting for our Big Hanna Composter only in May 2010


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

Yes

 

If yes, please describe below.

 

At all the yearly breaks (christmas, study break, summer, easter weekend...) we donate raw food to local food banks and shelters (Old Brewery mission, Sun Youth)


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:  

 

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        

[X]

 

Other. Describe: no bottled water in any residential dining locations

 

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?

All the kitchens have recycling bins, the dining locations have recycling through the dish area.


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.
[X]  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?

Executive chef is present for all local food day meetings, Farmers market meetings, Meatless mondays meetings,

 

 

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