| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Keisha Payson |
| Submission Date | Nov. 22, 2011 |
| Executive Letter | Download |
Bowdoin College
OP-6: Food Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Keisha
Payson Sustainability Director Facilities Mgmt |
"---"
indicates that no data was submitted for this field
None
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
32.80
None
The Website URL where information about the institution's sustainable food procurement efforts is available:
Data source(s) and notes about the submission:
16% of food supplied to the Dining Halls is USDA certified organic. Much of the organic produce is supplied from Bowdoin's own certified organic garden, which is managed by a full-time Garden Manager that works in Dining Service.
30% of food supplied to the dining halls is local, coming from throughout Northern New England, including, Maine, New Hampshire, Massachusetts and Vermont.
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.