| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.69 |
| Liaison | Laurie Husted |
| Submission Date | June 8, 2020 |
Bard College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.90 / 6.00 |
Brittany
Florio Food Program Supervisor Office of Sustainability |
"---"
indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
9
Percentage of total annual food and beverage expenditures on plant-based foods:
12
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):
Bard has Real Food Challenge calculator interns who enter all of the food and beverage invoices into the Real Food online Calculator tool. It takes one student intern an entire semester to calculate one month of food and beverage purchases. For this reason, Bard calculates two months of data annually based on the representative samples recommended by the Real Food Challenge which are April and October. These months account for seasonal variation because in the Northeast April has the least amount of sustainable food offerings where as October has the most being peak harvest time for producers.
If reporting Real/Good Food Calculator results, provide:
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 | No | No |
| 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 | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Bard College is working with many sustainable and local vendors to procure the best produce and proteins. We are committed to satisfying and exceeding the 25% Real Food Challenge procurement challenge. Chartwells, the food service provider for Bard College, works in collaboration with BardEATS to help reduce food-related greenhouse gas (GHG) emissions by; reducing red meat & dairy purchases, shifting towards locally produced foods, increasing plant-based options, and sourcing as much third party certified items as possible. Some examples of our third party certified expenditures include, but are not limited to: all coffee is certified organic and fair trade, all eggs are certified organic, humanely raised & free range, and all local honey and bread is also certified organic.
Website URL where information about the food and beverage purchasing program is available:
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 Goal 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.
We are continuously 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.
We are continuously 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.