Overall Rating | Silver - expired |
---|---|
Overall Score | 45.17 |
Liaison | Nina Bisbee |
Submission Date | June 29, 2017 |
Executive Letter | Download |
Bryn Mawr College
OP-7: Food and Beverage Purchasing
Status | Score | Responsible Party |
---|---|---|
0.51 / 6.00 |
David
Chase Associate Director Food Services |
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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
0
Part 2
Animal Products
Yes
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):
22.40
Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
Bryn Mawr College Dining Services is committed to providing the most environmentally friendly dining program possible and one that supports the BMC Community. http://www.brynmawr.edu/dining/about/sustainability.htm
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):
We analyzed the food products purchased over the previous fiscal year from our purchasing system. The items are categorized in the system.
If uploading output from the Real Food Calculator, provide:
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Percentage of total dining services expenditures on Real Food B (0-100):
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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 | --- |
Student-run food/catering services | No | --- |
Franchises (e.g. national or global brands) | No | --- |
Convenience stores | No | --- |
Vending services | Yes | No |
Concessions | No | --- |
Optional Fields
Biodegrable take out, locally sourced produce when available, direct trade coffees,Sustainable seafood items
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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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.