|Submission Date||May 9, 2019|
OP-7: Food and Beverage Purchasing
|0.56 / 6.00||
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):
Food purchases for our Sodexo-run cafeteria and retail dining areas are made under a couple of guidelines:
1) Sodexo's Vermont First Initiative: In September 2014, Sodexo, a leader in delivering sustainable, integrated facilities management and foodservice operations with a major presence in Vermont, announced a major initiative to help grow Vermont’s local food economy by committing to buy local food first via a comprehensive program.
Under the “Vermont First” program, Sodexo will work with farmers, distributors, processors, state government, non-profits and supply chain players within the farm to table economy to increase the amount of local food grown and sold in the state and beyond. See https://vermontfirstsodexo.com/about/
2) Fair Trade Campus Designation - http://fairtradecampaigns.org/campaign/champlain-college/
Additionally, the Center for Service & Sustainability uses the Real Food Calculator to analyze three months of purchases each year (July, October, February).
The attached inventory has itemized sample months linked from the yearly tabs, utilizing the RFC research guidelines.
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):
1. Sodexo's Vermont First Coordinator tracks all Vermont-based purchases
2. Champlain's Director for Service & Sustainability Learning and student employees use the Real Food Challenge calculator to assess purchases
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?:
|Dining operations and catering services operated by the institution||Yes||Yes|
|Dining operations and catering services operated by a contractor||No||Yes|
|Student-run food/catering services||No||No|
|Franchises (e.g. national or global brands)||No||No|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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:
Sodexo national signed an agreement with the Real Food Challenge http://www.realfoodchallenge.org/blog/sodexo-and-real-food-challenge-sign-food-chain-transparency-agreement
The attached food and beverage inventory has itemized reports from each vendor (using a 3 month representational sample) linked within the yearly tabs, utilizing the RFC research guidelines. Link on yearly tabs include detailed producer and vendor information.
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.
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.