|Overall Rating||Silver - expired|
|Submission Date||April 26, 2017|
OP-6: Food and Beverage Purchasing
|0.97 / 4.00||
Auxiliaries - Dining Service
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:
See "Sustainable Food and Beverage Purchases Examples"
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:
See "Sustainable C-Store and Convenience Store Purchases Examples"
A brief description of the sustainable food and beverage purchasing program:
Boston University Dining Services makes buying third-party certified sustainably sourced foods that are locally-grown a high priority. Minimizing our impact on the local community while supporting the green economy of Massachusetts and New England drives our purchasing strategy. Current goals include working to ensure that as much local, seasonal produce is purchased, given economic feasibility. That includes taking advantage of all local, seasonal produce as well as frozen processed fruits and vegetables to lengthen the season, ensuring access to local products for our operations year round. A vast majority of all dairy, including milk, yogurt, butter, and cheeses are bought locally year-round. All eggs are cage-free, where ever feasible, and all the coffee served in residential dining rooms is organic and fair trade. We also purchase grass-fed, Maine-raised ground beef and hot dogs, as well as local whole chickens and turkey.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Analysis of reports from both BU Dining Services and vendors, coupled with accounts payable data, provide the University with a holistic understanding of our sustainable food and beverage purchases.
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?:
|Dining operations and catering services operated by the institution||---||---|
|Dining operations and catering services operated by a contractor||---||---|
Has the institution achieved the following?:
|Yes or No|
|Fair Trade Campus, College or University status||No|
|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:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
BU has seven Certified Green Restaurants on campus. Three of which are four star restaurants and four of which are three star restaurants. The George Sherman Union is the Greenest Food Court in the Nation, according to the Green Restaurant Association.
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.