| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 52.25 |
| Liaison | Sarah Fortner |
| Submission Date | March 20, 2018 |
| Executive Letter | Download |
Carleton College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.90 / 6.00 |
Alexandra
Miller Sustainability Program Coordinator Energy and Sustainability |
"---"
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
17
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):
73
Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
Carleton's food provider, Bon Appetit has a number of initiatives to encourage sustainability in their food purchasing program, including the following:
Turkey and chicken are produced without the routine use of antibiotics as a feed additive.
Hamburgers are made with fresh ground beef from cattle raised on vegetarian feed and never given antibiotics or hormones. Only solid muscle meat and fat are used. No neck or trim is allowed. As of Sept. 2012, all ground beef purchased is certified humane. http://carleton.cafebonappetit.com/wellness/sustainability/beef
In 2015 Bon Appetit switched to all gestation crate, antibiotic, and growth-promoter free pork. http://carleton.cafebonappetit.com/wellness/sustainability/pork
Other meats are raised without antibiotics as a first preference. Turkey and beef are roasted in-house daily for deli meat.
Milk and yogurt are from cows not treated with artificial Bovine Growth Hormone.
Shell eggs are produced cage-free and are certified by Humane Farm Animal Care, or Animal Welfare Approved. As of 2015, all eggs are cage-free. http://carleton.cafebonappetit.com/wellness/sustainability/poultry-eggs
Salsas, pizza, marinara and other sauces are made from scratch.
Stocks are made from scratch the day before use to ensure the removal of fats.
All seafood purchases, wild and farmed, follow the sustainability guidelines of the Monterey Bay Aquarium’s Seafood Watch program. Seafood should be purchased fresh when available locally or frozen at the source to ensure quality, and never air-freighted.
Purchase all pork that is gestation crate free.
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):
Bon Appetit has a "Farm to Fork" (F2F)Program. Local vendors, within 150 miles of each cafe are able to go through a screening process with the company to become F2F vendors. All purchases from these F2F vendors are closely tracked, reports for these purchases are included in monthly reports for each location.
Carleton College also has students active in the Real Food Calculator. They work closely with the on-campus food service provider, Bon Appetit, to complete an annual inventory of "real food" (local, humane, fair trade and ecologically sound) using the Real food Calculator tool. Once completed the results of the calculator are shared with the campus and used by students and Bon Appetit staff to inform future purchasing efforts.
If uploading output from the Real Food Calculator, provide:
10
Percentage of total dining services expenditures on Real Food B (0-100):
16
Required if pursuing either part of the credit:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g. national or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Optional Fields
Other areas of the Real Food Challenge breakdown:
7% Humane
4% Fair
9% Ecologically Sound
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:
Carleton's food service provider, Bon Appetit, only tracks food grown within 150 miles of Carleton so the 17% local food only captures food that is grown and processed within 150 miles of Carleton, not 250 miles.
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.