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Report Card 2011

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Stanford 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: Stanford University

Date submitted: August 3, 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[X]  Check this box if you would prefer that this number not be published.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

[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

[X]

 

Maple syrup, honey, etc.

[X]

 

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?

 

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

 

Number from which you purchase directly: 31

Number from which you purchase through a distributor: 126

Please specify name and location of distributor: US Foods, Livermore, CA; Fresh Point, South San Francisco, CA; Berkeley Farms, Hayward, CA; Greenleaf Produce, San Francisco, CA

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: 30

Number from which you purchase through a distributor: 66

Please specify name and location of distributor: US Foodservice, Livermore, CA; Palo Alto Egg, Newark, CA

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

Yes

 

If yes, please provide details below.

 

Source:  Stanford Community Farm and Dining Hall Gardens

Items procured:  arugula, basil, beets, bok choy, broccoli, cabbage, carrots, cauliflower, chard, cilantro, collards, corn, cucumbers, eggplant, garlic, green beans, herbs, kale, lettuce, melons, okra, onions, peas, peppers, radishes, summer quash, winter squash, tomatillos, tomatoes, turnips, watermelon

Dollar amount spent:  $3,052

 

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

[X]

 

Eggs

[X]

 

Seafood

[X]

 

Baked goods

[X]

 

Granola/cereal

[  ]

 

Maple syrup, honey, etc.

[X]

 

Beverages

[X]

 

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?

               

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:

 

Eggs

 

27%

 

confinement-free

Confinement-free product 1:

 

Eggs

 

2%

 

pasture-fed

Confinement-free product 2:

 

Beef, Pork & Lamb

 

20%

 

pasture/grass fed

Confinement-free product 3:

 

Poultry

 

24%

 

confinment-free

Confinement-free product 4:

 

Poultry

 

7%

 

pasture-fed

 

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:

 

Poultry

 

7%

 

Vegetarian-fed product 2:

 

Eggs

 

27%

 

Vegetarian-fed product 3:

 

Beef, Pork & Lamb

 

20%

 

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:

 

Beef, Pork & Lamb

 

21%

 

Hormone-free product 2:

 

Dairy

 

42%

 

100% hormone-free milk

Hormone-free product 3:

 

Poultry

 

7%

 

100% hormone-free

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:

 

Seafood

 

62%

 

Seafood Watch Green

 

Seafood product 2:

 

Seafood

 

12%

 

Seafood Watch Yellow

 

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.

19 per dining hall.  We offer a vegan entree option during every major meal service in our dining facilities

 

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

Wild Alaska Salmon

 

 

direct purchase from Taku River

 

 

 

 

 

 

 

 

 

FAIR TRADE PRODUCTS


17) Do you purchase Fair Trade Certified coffee?

Yes, some fair-trade coffee is purchased but is not available at all coffee-serving locations.

 

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

Yes

 

If yes, check all that apply:

[X]

 

Chocolate

[  ]

 

Tea

[X]

 

Bananas

[X]  

 

Other. Please describe: Quinoa; Sugar

 

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        

[X]

 

Biodegradable/compostable

[X]

 

Other. Please describe: Approximately 84% of meals served in our dining locations are served with reusable serviceware.  Of the remaining meals served, approximately 59% are served with compostable serviceware.  For–paper-like– disposable serviceware, including cups, plates and to-go clamshell containers, our policy is to prioritize materials that are primarily made from by-products, such as bagasse and wheat straw, over paper.  For paper serviceware items for which we do not have an alternative, our policy is to prioritize products with the highest in-class percentage of post-consumer recycled content.


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

 

We offer a $0.25 discount at the Produce Stand for the use of reusable bags.

[  ] 

 

Reusable dishware

 

[X]

 

Reusable mug

 

We offer a $0.25 discount at all locations for the use of reusable mugs. We provide a complimentary dishwashing service for reusable serviceware  in all dining halls.

[  ]

 

Reusable to-go container

 

[X]

 

Other. Please describe:

 

We give away a free beverage canteen to every incoming freshman. We assess a $0.25 disincentive for the use of to-go clamshell containers.

 

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:  Pre-consumer food scraps are composted in every kitchen and/or food prep location.

 

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:  98%

Additional information:  Post-consumer composting is available at every location where contamination can be held to an acceptable limit.


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

Yes

 

If yes, please describe below.

 

We work closely with the student group SPOON (Stanford Project on Hunger) to provide as much of our salvageable leftovers as possible to our local shelter, the Palo Alto Opportunity Center.  In 2009-10, SPOON donated 12,707 lbs of food to the Opportunity Center from our dining facilities.


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 :44%

Year trayless program was started: 2008

Additional comments: We implemented an official opt-in trayless dining program in our two largest dining halls in 2009-2010 based on the success of a pilot program in 2008.  We also encourage trayless dining in all dining facilities through promotional incentives and sustainability events.  For example, this year we held a Climate Conscious Food Week to support 350.org's global initiative to set a sustainable greenhouse gas target at the climate summit in Copenhagen.  Incentives for trayless dining were a major part of the event , which included education about resource consumption, food waste, and healthy serving sizes in the context of dining without a tray.  In the 2010-2011 academic year, we plan to implement an official trayless dining program in all dining halls.

 

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: In academic year 2009-2010, as part of our ongoing–Love Food, Hate Waste– campaign, we collaborated with several student groups on campus to assemble a team of eight–Student Compost Coordinators– to regularly audit our compostable serviceware program.  Program audits include a comprehensive report of serviceware compliance, bin placement and signage, observed consumer compliance, and rates of contamination.  The Coordinators also provide hands-on education about composting to our customers and provide feedback and program assistance to our unit managers.  In 2009-2010, we were also successful in working with students and our staff to transition all special food events held outside our dining facilities to–zero landfill waste– events.  In an effort to reduce our water consumption, we collaborated with Stanford Utilities to retrofit several pre-rinse spray nozzles with low flow models.

 

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?

Recycling receptacles for mixed paper, bottles, cans, and plastic are located in all dining locations, including in all outdoor common areas adjacent to our dining locations.


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.

part of overally campus composting so cannot separate data

 

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?

Eric Montell, Executive Director of Stanford Dining, is the Chair of the Sustainability Working Team (SWT) for Food and Dining on campus and has been a judge for the Acterra Business Environmental Awards for the past three years.  He and Matt Rothe, Sustainable Food Program Coordinator for Stanford Dining, participate in the monthly, campus-wide Sustainability Working Group (SWG), which brings together representatives from all 10 SWTs.  Together, they also manage Residential & Dining Enterprises' Sustainable Food Program, which is a collaborative effort among Stanford students, staff, and faculty to provide education about sustainable food and to implement key sustainability initiatives and programs on campus. More information on the Sustainable Food Program can be found at: www.stanford.edu/dept/rde/dining/pdfs/2010_SustainabilityReport.pdf.

 

 

 

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