| Overall Rating | Silver |
|---|---|
| Overall Score | 60.54 |
| Liaison | Jane Stewart |
| Submission Date | March 1, 2024 |
Washington and Lee University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.61 / 6.00 |
Alvin
Wheeler Director of Dining Services Dining Services |
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):
The Director of Dining collected information for the template from vendors and providers for operations during FY23.
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 | No | No |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
W&L is committed to sustainable sourcing. Care is taken to partner with local vendors as much as possible and Dining Services works closely with the Office of Sustainability to maximize the use of produce from our own campus garden in university dining and catering.
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:
All data in this section was provided by the director of dining. The director of sustainability contributed to the brief description of W&L's sustainable purchasing program.
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.