Overall Rating | Gold |
---|---|
Overall Score | 69.35 |
Liaison | Delicia Nahman |
Submission Date | Sept. 12, 2023 |
Lafayette College
OP-7: Food and Beverage Purchasing
Status | Score | Responsible Party |
---|---|---|
2.47 / 6.00 |
Christopher
Brown General Manager Bon Appétit Management Company |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Please note that the vendors included as institution affirmed are enrolled in Bon Appétit’s Farm to Fork program. The program requires that vendors be small (under $5 million revenue), local (within 150 miles) and owner-operated. Organic certification isn’t required, because we believe that small, owner-operated farms, where the owner is involved in the day to day operation of the farm operate much differently than large mono-cropped farms. Locally Crafted, a program within Farm to Fork, was created for locally owned businesses creating artisan food products (such as tofu) from local or third party certified ingredients. Farm to Fork vendors have been visited by members of the Bon Appétit team in person; some during the enrollment process and some on a more regular basis. You can read more about Farm to Fork requirements at http://www.bamco.com/timeline/farm-to-fork/.
We cook from scratch, including stocks, sauces, and most salad dressings. In order to calculate plant-based foods, we started with total food and beverage spend and removed the following: beef, turkey, pork, chicken, eggs, dairy, seafood, processed cereals, dessert mixes, soda, energy drinks, mayonnaise, packaged snack foods, and bottled water. What remains is spend on fresh fruits and vegetables, canned vegetables (example: canned tomato puree), frozen fruits and vegetables, oils, grains, beans/legumes, spices, and nuts.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
Present? | Included? | |
Dining operations and catering services operated by the institution | Yes | Yes |
Dining operations and catering services operated by a contractor | Yes | Yes |
Student-run food/catering services | No | No |
Franchises (e.g., regional or global brands) | No | No |
Convenience stores | Yes | Yes |
Vending services | No | No |
Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Companywide, we serve only Fair Trade Certified tea. Our coffee is either sourced from a local roaster, or from vendors that adhere to one of our four accepted certifications, which include three recognized by AASHE STARS criteria: USDA Certified Organic, Fair Trade Certified, or Certified Bird Friendly.
Last but not least, we communicate with guests through several channels. We use descriptive dish titles with local farm names when applicable and use Circle of Responsibility (COR) icons on menus to convey wellness and sustainability information related to each of these standards. On our guest-facing website (www.lafayette.cafebonappetit.com) we share information about our sustainability policies, the local farms we source from and their distance from the campus, and display menus featuring COR icons.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
* An inventory of food and beverage purchases that qualify as sustainably/ethically produced there is already a secure field
(Currently: secure/821/6/481/3689/OP 6 and 7.xlsx )
this will not allow me to upload the newest information and should be disregarded.
I have attached our Food and Beverage Inventory in the field below.
Additional documentation to support the submission
Currently: secure/821/8/756/6999/Lafayette_STARS_2.2_Food_and_Beverage_Purchasing_Inventory_BA_v2.2_Final_-_Copy.xlsx
Hopefully this makes sense.
Thanks
In the Field
* An inventory of food and beverage purchases that qualify as sustainably/ethically produced there is already a secure field
(Currently: secure/821/6/481/3689/OP 6 and 7.xlsx )
this will not allow me to upload the newest information and should be disregarded.
I have attached our Food and Beverage Inventory in the field below.
Additional documentation to support the submission
Currently: secure/821/8/756/6999/Lafayette_STARS_2.2_Food_and_Beverage_Purchasing_Inventory_BA_v2.2_Final_-_Copy.xlsx
Hopefully this makes sense.
Thanks
The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution or simply email your inquiry to stars@aashe.org.