| 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 |
Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):
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.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
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 | 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 | --- |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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.