Overall Rating Silver
Overall Score 50.83
Liaison Hannah Spirrison
Submission Date March 29, 2018
Executive Letter Download

STARS v2.1

Antioch College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 3.23 / 6.00 Isaac Delamatre
Food Service Coordinator
Antioch Kitchens
"---" indicates that no data was submitted for this field

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
61

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Yes

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
39

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

Antioch College prioritizes direct purchases from local small farmers and organic growers. All eggs are locally sourced and are produced by cage free/free range hens. A portion of the eggs we use on campus are raised with our own chickens and ducks. This keeps packaging and transportation costs down and ensures a happy healthy life for our birds. All our whole cuts of pork and ground pork are locally raised. A large portion of the hogs used are raised outdoors in wood lots and are given plenty of room to be pigs. Sows are provided with deeply bedded pens to birth and care for their piglets. We use 100% grass fed Beef raised by Keener Walnut Grove Farm in Trotwood, OH, a beautiful 60-acre farm where cows can be cows. Honey is sourced from White Mountain Honey Farm in Xenia, OH. The hives are maintained using organic methods. We use local maple syrup and local milk. All meat chickens are raised locally by Ed Hill Family Farm and are cage free birds. Lamb used is raised on our own farm or raised locally, all using grass fed methods. All goat used is free range and raised locally. Fish used in Antioch Kitchens is raised at local farms or is caught and/or raised using sustainable methods in waters with ample regulation, oversight and environmental awareness as recommended by the Monterey Bay Aquarium’s seafood watch program. Coffee is regionally (Columbus) roasted and sourced from fair trade/organic shade grown farms/co-op and single grower estates. Produce is sourced from small local producers whenever seasonally possible. At least 28% of our locally sourced seasonal produce is raised on the Antioch Farm.


An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

We follow the guidelines and process prescribed by the real food challenge and take a sample of both summer and winter months when conducting the calculator.


Percentage of total dining services expenditures on Real Food A (0-100):
1

Percentage of total dining services expenditures on Real Food B (0-100):
59

Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
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 Yes No
Franchises (e.g. national or global brands) No No
Convenience stores No No
Vending services No No
Concessions No No

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

The Antioch Farm contributes a substantial amount of food to the dining program, but the contributions of the Antioch Farm were not included in the last Real Food Challenge calculations.


Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
0

The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
---

The College's data and inventory in this section are from the 2015 Assessment Year of the Real Food Challenge (http://calculator.realfoodchallenge.org/institutions/185/profile).

Due to rounding, the sum of the percent of Real Food A (1%) and Real Food B (59%) listed in the calculator actually does not add to the actual percentage of Real Food served which is 61%.

Antioch Kitchens communicate regularly about food purchasing. Staff send out emails letting people know what is coming from the farm each week, purchasing information is on our website, and photos of partner farms are in the dining room.

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 and complete the Data Inquiry Form.