| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Denice Koljonen |
| Submission Date | March 2, 2018 |
| Executive Letter | Download |
Boston College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Megan
O'Neill Assoc. Director Dining Services |
"---"
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
17.86
Part 2
Animal Products
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):
---
Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
Boston College Dining Services is a member of the "Menus of Change University Research Collaborative" which prioritizes sustainable and plant-forward menus. Costa Fruit & Produce, one of our prime vendors, is a founding sponsor of the Collaborative. As part of our focus on plant-forward menus, as of the 2017/2018 school year 100% of our beef burgers in one of our busiest locations are now 40% plant-sources and 60% beef.
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):
Our "sustainable" inventory is calculated as a percentage of our expenditures divided into three main value-added categories: Locally Manufactured (i.e. processed or produced product); Regionally Sourced (i.e. grown or raised raw product); Sustainable/Socially Responsible (i.e. Fair Trade, Certified Organic, Cooperatively-owned; minority-owned)
If uploading output from the Real Food Calculator, provide:
0
Percentage of total dining services expenditures on Real Food B (0-100):
0
Required if pursuing either part of the credit:
| 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 | No | No |
| Franchises (e.g. national or global brands) | No | No |
| Convenience stores | Yes | No |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Optional Fields
All dining units provide compostable plant-fiber burrito bowls for to go meals from World Centric, a company which donates 25% or more of its profits to social justice and environmental causes around the world. Investments include sustainable infrastructure investements for indigenous communites in Sub-saharan Africa and carbon offset investments which work to regenerate ecosystems.
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
4.14
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
---
Data source(s) and notes about the submission:
Boston College's dining team prides itself on living our school's Jesuit values of social justice and educating the whole person. Our food service is unique in that it is 100% self-operated and therefore empowered to set its own agenda, which over the past few years has been focused on prioritizing ecologically sound and socially just food. Most notable in our efforts has been the fall 2017 launch of our self-branded "F.R.E.S.H. to Table" initiative which promotes food literacy among students and staff, while prioritizing the purchase of regional, sustainable, healthy and ethically produced food. FRESH stands for Fairly Traded, Regionally, Equitable, Sustainable and Healthy. Our dining program recently hired a Regional and Sustainable Food Manager to further realize our vision of becoming a leader in healthy, sustainable and socially just food served in a higher educational environment.
Note: We do not use Real Food Calculator so skipped the two Real Food questions.
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.