|Submission Date||June 9, 2017|
OP-7: Food and Beverage Purchasing
|1.22 / 6.00||
Director Food Sustainability
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:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
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):
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.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|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|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support 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 and complete the Data Inquiry Form.
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.