| Overall Rating | Silver |
|---|---|
| Overall Score | 59.66 |
| Liaison | Christina Erickson |
| Submission Date | Aug. 15, 2022 |
Champlain College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.24 / 6.00 |
Jon
Barzensky General Manager Sodexo |
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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:
4
Percentage of total annual food and beverage expenditures on plant-based foods:
33.20
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):
Using a three month sample (July, October, February), with invoices collected from our dining provider (Sodexo), Champlain's Director for Service & Sustainability Learning and student employees use the Real Food Challenge calculator to assess purchases and as well as plant-based foods.
http://www.champlain.edu/student-life/campus-and-community-programs/sustain-champlain/programs-sustain-champlain/food-tracking
http://www.champlain.edu/student-life/campus-and-community-programs/sustain-champlain/programs-sustain-champlain/food-tracking
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | No | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
Less than $500,000
Optional Fields
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://vermontfirst.sodexomyway.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.
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://vermontfirst.sodexomyway.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.
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:
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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.