Overall Rating Expired
Overall Score Expired
Liaison Jim Vecchione
Submission Date July 5, 2016
Executive Letter Download

STARS v2.0

Bryant University
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete Expired Scott O'Rourke
Director of Dining Services
Dining Services
"---" 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

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:

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.


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

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:
---

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.


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.


Total annual food and beverage expenditures:
2500000 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

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.


The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:

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.