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Report Card 2011

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Oklahoma State 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: Oklahoma State University

Date submitted: July 19, 2010

 

 

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

$6,000,000

 

[  ]  Check this box if you would prefer that this number not be published.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

 

$165,000

Dairy

 

$200,000

Eggs

 

$25,000

Meat and poultry

 

$575,000

Seafood

 

$27,000

Coffee

 

$65,000


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.

[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: snacks, desserts,paper goods, ready to eat and convenience food

 

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

$250,000

 

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

 

Number from which you purchase directly: 1

Number from which you purchase through a distributor: 15

Please specify name and location of distributor: USFood, Thomas Brothers, Urban Agrarian (all are from Oklahoma City, OK).Especially Urban Agrarian which is a sole source vendor specializing in local produce and food.

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

$1,500,000

 

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

 

Number from which you purchase directly: 12

Number from which you purchase through a distributor: 28

Please specify name and location of distributor: OSU has been building new direct partnerships with many Oklahoma vendors through our "Made In Oklahoma" program.  OSU deals directly with small local companies such as Ralph's Packing (Perkins, OK), Gourmet Delightz (Stillwater, OK), Earth Elements Farms (Lexington, OK), Yumola LTD (Tulsa, OK) Old School Bagel Cafe' (Stillwater, OK), etc.  Many other local products come various main distributors such as Borden Dairy (Tulsa, OK), USFood and Urban Agrarian (both from Oklahoma City, OK).

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

No

 

If yes, please provide details below.

 

Source: 

Items procured: 

Dollar amount spent: 

 

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

[  ]

 

Meat

[  ]

 

Poultry

[  ]

 

Eggs

[  ]

 

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: In addition to the items list above, OSU provides organic chips, snacks, ready-to-eat meals, instant noodles, rice cakes, etc.  We also have a dining operation called Roots Eatery, which focuses on organic items and eco-friendly products.  Two convenience stores on campus also have a dedicated organic food section.


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

$75,000

               

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:

 

N/A

 

N/A

 

Purchase of cage-free eggs has been sporatic, but OSU is currently in the process to bring cage free eggs to campus consistently starting in August 2010.

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:

 

Milk

 

100%

 

Hormone-free product 2:

 

Yogurt

 

100%

 

Hormone-free product 3:

 

Half & Half

 

100%

 

Hormone-free product 4:

 

Cheese

 

Hard to Estimate

 

Most cheeses purchased are hormone free.

Hormone-free product 5:

 

Ice Cream

 

Hard to Estimate

 

Most ice cream purchased is hormone free.


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:

 

Tuna

 

100%

 

Marine Stewardship

 

Seafood product 2:

 

Catfish

 

100%

 

Monterey Bay Aquarium

 

Seafood product 3:

 

Salmon

 

100%

 

Marine Stewardship

 

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.

Approximately 3,000

 

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, 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

[X]

 

Bananas

[X]  

 

Other. Please describe: Sugar from Diamond Crystal and packaged food items (Snacks, Energy Bars, etc.).

 

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

[X]

 

Polystyrene (Styrofoam)

[X]

 

Post-consumer recycled content        

[X]

 

Biodegradable/compostable

[X]

 

Other. Please describe: All paper napkins on campus are recyclable.  OSU also has recyclable cloth bags for purchase in convenience store locations.  Catering using all biodegradable / eco-friendly disposable products, such as cups, forks, knives, spoons, napkins, etc.  Taco Mayo and Chick-fil-A, operated by University Dining Services, uses 95% paper and cardboard food containers.  In addition, the mug cups that will be used in the new refillable mug program starting in Fall 2010 will be 100% biodegradable.


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

 

[  ] 

 

Reusable dishware

 

[X]

 

Reusable mug

 

Discounted refills are offered.

[  ]

 

Reusable to-go container

 

[  ]

 

Other. Please describe:

 

 

FOOD COMPOSTING AND WASTE DIVERSION

 

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

No

 

If yes, please provide details below.

 

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

Additional information: 

 

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: 


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

No

 

If yes, please describe below.

 

We are a state university and therefore must follow state guidelines.


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

Yes

 

If yes, please provide details below.

 

Percentage of meals served on campus that aretrayless :100%

Year trayless program was started: 2008

Additional comments: Trayless dining started in Fall 2008 in one all-you-care-to-eat facility.  Students were very supportive of this new initiative.  As a result, by Spring 2010, the OSU campus is completely trayless in the all-you-care-to-eat facilities.

 

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

[  ]

 

Paper

[X]

 

Plastics (all)

[  ]

 

Plastics (some)

[X]

 

Other. Please list:  Old equipment and tables go to metal recycling.


27) Are recycling receptacles located throughout dining locations?

Recycle bins are available in or near campus dining facilities.  In our vending operations, dining services recycles cans and plastic through a program with Habitat for Humanity.


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.

N/A

 

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?

Dining Services Director is a member of the campus wide sustainability committee.  Also, all dining managers under the direction of dining services director have attended two seminars on sustainability issues and sustainability practices for the campus dining environment during the past year.

 

 

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