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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:
University of Connecticut
Date submitted:
August 25, 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Check this box if you would prefer that this number not be published.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.
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Fruits and vegetables
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$2,034,984
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Dairy
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$1,364,489
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Eggs
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$68,592
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Meat and poultry
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$2,919,484
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Seafood
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$474,377
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Coffee
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$148,624
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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.
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[X]
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Vegetables
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[X]
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Fruits
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[X]
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Milk
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[X]
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Processed dairy products (ice cream, cheese, yogurt, butter)
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[ ]
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Grains and beans
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[X]
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Meat
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[ ]
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Poultry
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[X]
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Eggs
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[ ]
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Seafood
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[X]
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Baked goods
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[X]
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Granola/cereal
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[X]
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Maple syrup, honey, etc.
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[X]
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Beverages
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[ ]
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Sauces, spreads, hummus, salad dressing, etc.
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[ ]
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Other. Please describe:
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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:
10
Number from which you purchase through a distributor:
22
Please specify name and location of distributor:
FreshPoint Hartford, CT, Sysco, Rocky Hill CT
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:
11
Number from which you purchase through a distributor:
2
Please specify name and location of distributor:
Sysco and Freshpoint
8) Do you source any food from an on-campus farm or garden?
If yes, please provide details below.
Source:
Student Garden(s)
Items procured:
greens, vegetables, herbs etc
Dollar amount spent:
$10,000
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.
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[X]
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Vegetables
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[X]
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Fruits
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[ ]
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Milk
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[X]
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Processed dairy products (ice cream, cheese, yogurt, butter)
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[ ]
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Grains and beans
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[X]
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Meat
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[ ]
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Poultry
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[X]
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Eggs
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Seafood
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[X]
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Baked goods
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[ ]
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Granola/cereal
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Maple syrup, honey, etc.
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[ ]
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Beverages
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[ ]
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Sauces, spreads, hummus, salad dressing, etc.
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[ ]
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Other. Please describe:
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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?
If yes, please provide details below.
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Product name
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Percentage purchased
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Additional comments
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Cage-free/free-range eggs:
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UConn eggs
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30%
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Confinement-free product 1:
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Sysco eggs
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60%
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Confinement-free product 2:
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Confinement-free product 3:
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Confinement-free product 4:
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12) Do you purchase any vegetarian-fed animal products?
If yes, please provide details below.
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Product name
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Percentage purchased
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Additional comments
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Vegetarian-fed product 1:
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Vegetarian-fed product 2:
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Vegetarian-fed product 3:
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Vegetarian-fed product 4:
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Vegetarian-fed product 5:
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13) Do you purchase hormone- and antibiotic-free meat and/or dairy products?
If yes, please provide details below.
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Product name
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Percentage purchased
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Additional comments
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Hormone-free product 1:
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milk
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100%
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Hormone-free product 2:
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Hormone-free product 3:
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Hormone-free product 4:
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Hormone-free product 5:
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14) Do you purchase seafood that meets Monterey Bay Aquarium Seafood Watch guidelines and/or Marine Stewardship Council Blue Ecolabel standards?
If yes, please provide details below.
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Product name
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Percentage purchased
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Standard used
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Additional comments
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Seafood product 1:
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Seafood product 2:
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Seafood product 3:
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Seafood product 4:
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Seafood product 5:
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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.
16) Please list and give the dollar values for any other sustainably produced food items you purchase that are not included above:
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Product name
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Dollar amount
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Additional comments
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FAIR TRADE PRODUCTS
17) Do you purchase Fair Trade Certified coffee?
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Yes, only fair-trade coffee is served on campus.
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18) Do you purchase other Fair Trade Certified food products?
If yes, check all that apply:
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Chocolate
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[ ]
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Tea
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[ ]
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Bananas
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[X]
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Other. Please describe: snacks
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DISHWARE AND ECO-FRIENDLY INCENTIVES
19) If you offer disposable dishware at your dining services locations, please indicate materials used. Check all that apply.
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[X]
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Plastic
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[ ]
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Polystyrene (Styrofoam)
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[X]
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Post-consumer recycled content
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[X]
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Biodegradable/compostable
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[ ]
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Other. Please describe:
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20) Do your dining facilities offer discounts or cash incentives to individuals who use reusable dishware, bring a bag, or bring reusable containers?
If yes, please indicate items for which incentives are offered, and describe the incentives below:
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Description
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[X]
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Reusable bag
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Reusable dishware
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[X]
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Reusable mug
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Reusable to-go container
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Other. Please describe:
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FOOD COMPOSTING AND WASTE DIVERSION
21) Do your dining facilities compost pre-consumer food scraps?
If yes, please provide details below.
Percentage of meals for which pre
-consumer food scraps are composted:
25%
Additional information:
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:
30%
Additional information:
23) Do your dining facilities donate excess food to a food bank, soup kitchen, or shelter?
If yes, please describe below.
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Yes, weekly and end of the semester food sweep when units close
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24) Do your dining facilities have a trayless dining program?
If yes, please provide details below.
Percentage of meals served on campus that are trayless
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80%
Year trayless program was started:
2008
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.
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[X]
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Food waste audit or study
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[X]
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Recycling used cooking oil for biodiesel production
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Removal of bottled water from all facilities operated by dining services
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[X]
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Other. Describe: Procured in house composter E-Corect which creates landscaping product
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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.
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None
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[X]
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Aluminum
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[X]
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Cardboard
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[X]
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Glass
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[X]
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Paper
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[X]
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Plastics (all)
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[ ]
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Plastics (some)
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Other. Please list:
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27) Are recycling receptacles located throughout dining locations?
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Dining also funded recepticals for on campus
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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?
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Compliance and best practice and Environmental Policy Advisory Council
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