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Food Service: 1) What proportion of meals prepared by campus kitchens, dining, vending and food services is in your estimate served on/in/with single-use, disposable cups, plates, trays, containers, and assorted eating utensils? ___very high; ___most; ___about half; ___less than half 2) Is the cost of solid waste disposal of these single-use items borne by the food services contractor, by your institution, or shared? please explain 3) Has an analysis ever been performed which compares the costs and benefits of single-use service versus the washing and replacement of broken and stolen reusable food service items (i.e., plates, saucers, bowls, cups, glasses, eating utensils, etc.)? ___no; ___yes, please explain 4) Has a food service contractor, or its competitors, ever been asked by your institution to perform any analysis like the one referred to in the previous question? ___no; ___yes, please explain 5) What proportion of food prepared by campus kitchens, dining, vending and food services, or food brought to the campus by caterers and the campus community at large, is by your estimate disposed as uneaten wastes? ___20%; ___15%; ___10%; ___5%; ___less than 5% 6) Is any proportion of food wastes recovered for composting, animal feed, or for other purposes? ___no; ___yes, please explain 7) Are any foods/produce procured by food services at your institution cultivated locally? ___no; ___yes, please explain 8) Are any foods/produce procured by food services at your institution cultivated organically (without chemicals)? ___no; ___yes, please explain 9) Are there any meat or dairy products procured by food services at your institution which are produced without the use of growth hormones, routine antibiotic applications, or other biologically sensitive practices? ___no; ___yes, please explain 10) Has your institution ever requested that food service vendors consider the procurement of the types of food or produce referred to in questions 7, 8, and 9? ___no; ___yes, please explain 11) Has your food service vendor ever been asked to offer meal choices to its customers which allow for organically produced, chemical-free foods? ___no; ___yes, please explain 12) Does your food service vendor, or any operator/contractor servicing campus vending machines, receive monetary or other incentives for strategic placement of certain brand name or food products? ___no; ___yes, please explain 13) Has your food service vendor, or any operator/contractor servicing campus vending machines, ever been asked to account for whether certain rewards are offered for the strategic placement of certain brand name or food products? ___no; ___yes, please explain 14) Are there any recommendations which you could make for improving the healthfulness and environmental-ecological impact of food services? Geraldine R. Dodge Foundation New Jersey Board of Public Utilities NJHEPS Corporate Sponsors AT&T Foundation AT&T, Inc. and its 42 Member Institutions |