Overall Rating	Gold - expired
Overall Score	67.35
Liaison	Laurie Husted
Submission Date	June 9, 2017
Executive Letter	Download

STARS v2.1

Bard College
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	1.22 / 6.00	Katrina Light Director Food Sustainability Chartwells

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

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:

Part 2

Animal Products

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):

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

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):

Bard College is working with several local vendors to procure Hudson Valley produce and proteins. We are committed to satisfying and exceeding the 20% Real Food Challenge procurement challenge. We are also aiming to increasing our local procurement to 20% beyond that Real Food Challenge goal.

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):

Bard Real Food Challenge__Aug.Sept.Oct.Nov inv sample.xlsx

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 have Real Food Challenge calculator interns who enter all of the invoices into the Real Food online Calculator tool.

If uploading output from the Real Food Calculator, provide:

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

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

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Required if pursuing either part of the credit:

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	No	No
Dining operations and catering services operated by a contractor	Yes	Yes
Student-run food/catering services	Yes	Yes
Franchises (e.g. national or global brands)	No	No
Convenience stores	No	No
Vending services	Yes	No
Concessions	Yes	Yes

Optional Fields

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

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

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The website URL where information about the programs or initiatives is available:

http://www.dineoncampus.com/bard/show.cfm?cmd=sustainability

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

Bard College has exceeded the 20% Real Food Challenge by increasing menu options and products that meet specific sustainability requirements. Bard college dining services also offsets 10% of the vegetables served with organically grown produce from an on campus 1.25 acre Bard College Farm. The Bard College Farm is beginning its third growing season and hopes to increase the numbers of vegetables served on campus as the farm matures and yield increases. We are currently working within the NE infrastructure to increase our procurement of sustainable food. Guiding Bard's sustainable food initiatives is Bard EATS (Eating Awareness Transforms Society), a collaborative partnership among Bard students, dining services, faculty, and staff committed to increasing food purchasing transparency, reducing waste, decreasing the college's carbon footprint, promoting food access, and supporting local farms and sustainable products.

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.