| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.11 |
| Liaison | Kathleen McCaig |
| Submission Date | March 15, 2016 |
| Executive Letter | Download |
Berea College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.74 / 4.00 |
Charlie
Brubeck General Manager Dining Services |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
Meats - poultry, beef, pork and the occasional goat
Produce - wide variety - greens, squashes, potatoes, peppers, tomatoes, carrots, fruits, specialty produce
Grains - oats, corn grits, wheat berries, flour, cornmeal
Eggs
Dairy: fluid milk and Cheese (all pizzas with Kentucky Proud local mozzarella; deli cheese)
Fruit - apples and apple cider, berries, pears, paw paws
Fair Trade coffee
Honey
Baked goods and pastries
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
Crossroads Cafe and Berea College Dining exclusively serve Fairly traded coffee that is locally roasted
Local apple cider (seasonal)
Ky Proud certified local produce
Donuts and pastries
Bulk water for dining and catering from nearby Climax Springs
A brief description of the sustainable food and beverage purchasing program:
Berea Dining defines 'local' as food that has been grown, raised or processed within 150 miles of campus, with preference to our own College Farm, followed by within 50 miles, then Kentucky Proud (Kentucky grown or processed). The majority of Dining purchases that are local by that definition are sourced within 50 miles of campus. Produce sourced from the College Garden is certified organic; meat from the college livestock Farm are pasture-raised and Animal Welfare Approved.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Invoices are sorted and tracked monthly
Total annual food and beverage expenditures:
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 | Yes |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | No | No |
| Convenience stores | No | No |
| Vending services | No | No |
| Concessions | No | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | Yes |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
A student project involved completing the Real Food Calculator in 2014. The sample months revealed 23% of food purchased by Dining Services is "Real" by Real Food Challenge standards.
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
BC Dining defines “local” as food that has been grown, raised, or processed within 150 miles of the campus (a more rigorous measure than that required by the STARS criteria). Thus, our reporting here understates our purchases that could be considered local in this framework. Local purchasing is tracked 12 months of the year rather than as "sample" months of peak purchasing.
A significant percentage of our local food purchases (certified organic produce and grass-fed/pastured beef and pork) are from the Berea College Farm and Gardens. Fairly traded, locally roasted coffee is served at all locations and catered events.
BC Dining defines “local” as food that has been grown, raised, or processed within 150 miles of the campus (a more rigorous measure than that required by the STARS criteria). Thus, our reporting here understates our purchases that could be considered local in this framework. Local purchasing is tracked 12 months of the year rather than as "sample" months of peak purchasing.
A significant percentage of our local food purchases (certified organic produce and grass-fed/pastured beef and pork) are from the Berea College Farm and Gardens. Fairly traded, locally roasted coffee is served at all locations and catered events.
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.