| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 60.91 |
| Liaison | Sarah Fortner |
| Submission Date | March 5, 2021 |
Carleton College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.78 / 6.00 |
Alexandra
Miller Sustainability Program Coordinator Energy and Sustainability |
"---"
indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
12
Percentage of total annual food and beverage expenditures on plant-based foods:
2
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
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.
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 reporting Real/Good Food Calculator results, provide:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
| 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., regional or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$500,000 - $999,999
Optional Fields
Sustainability is at the heart of the food and beverage program managed by Bon Appetit at Carleton College. We have a goal to source at least 20% of ingredients, by dollar, from small, local, owner-operated farmers and artisans; prioritize plant-based proteins in the café and offer vegetarian options at every meal; cook from scratch, including stocks, sauces, and soups; prevent and minimize waste in a number of ways; purchase only cage-free and third party certified eggs, pork raised without the use of gestation crates, and ground beef from Certified Humane operations or small, local farmers. Our seafood is never airfreighted, and is purchased in accordance with the Monterey Bay Aquarium Seafood Watch Guidelines for Sustainability, and we’ve been at the forefront of the right for farmworkers rights – including hosting an annual National Farmworker Awareness Week on campus. Last but not least, we communicate with guests through menus in the cafes and through our guest facing website (www.cafebonappetit.com) in order to share our sustainability related policies, the local farms we source from and their distance from the campus, and menu items with COR icons that relay information related to each of these standards.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Bon Appetit numbers vary slightly from the Real Food Calculator numbers that our student employees calculated. The Real Food numbers are based on two months of data then averaged. The Bon Appetit information is accurate for the total year. The Real Food Calculator report is here: https://drive.google.com/a/carleton.edu/file/d/1yDXG3rsLv7FdmB68PaFeJnLeOEdViZGx/view?usp=sharing
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.