| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.70 |
| Liaison | Andrew DeMelia |
| Submission Date | July 5, 2016 |
| Executive Letter | Download |
Bryant University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.52 / 4.00 |
Shawn
Monaghan Director of Dining Services Dining Services |
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indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
13.10
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
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None
An inventory, list or sample of sustainable food and beverage purchases:
Guida Dairies provides Milk from CT farms, we source all of our bread from Calise Bakery located in Cranston RI, we source local produce (such as Potatoes, zucchini, yellow squash, butternut squash, herbs, tomatoes and other fresh in-season produce) from Sid Wainer who sources from farms in Ma, RI, & CT and Sid Wainer sources as much product within a 250 mile radius as possible.
None
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)?:
No
None
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:
---
None
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:
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None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
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None
A brief description of the sustainable food and beverage purchasing program:
We try to purchase locally. All bread products are baked and sourced locally; seafood is compliant with the Marine Stewardship Council. When available, seasonal fruits and vegetables are sourced from local farms. All milk and soda is procured from local farms and bottlers. We purchase cage free eggs, are moving to gestation crate free pork and veal by 2017, all tuna is sustainably sourced.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
All purchases from some vendors (such as Guidas and Calise) are 100% local and we work with the vendors to identify local purchasing.
None
Total annual food and beverage expenditures:
2,500,000
US/Canadian $
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 | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | Yes | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
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 |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
A waste reduction system is in place, we monitor daily waste in three separate buckets, Service, Production and Storage. Weights are recorded and managed on a daily basis. Each production area has a clear waste bucket for food waste & scraps so we can monitor if food is being wasted or prepared in-properly. We are recycling pre & post-consumer food waste working with a local pig farmer, My Blue Heaven Farm. We currently us corn starch based disposable products in our retail operations. Our café’s are We Proudly Brew Starbucks locations that deals with free trade coffee and also involved in other sustainable practices. Our dining room is tray less in an effort to reduce food waste and reduce the amount of chemicals and water used. We recycle all cardboard and cans used in the operation. We hold annual weigh the waste events to educate the students on food waste.
None
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:
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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.