| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 75.79 |
| Liaison | Mary Whitney |
| Submission Date | Sept. 22, 2015 |
| Executive Letter | Download |
Chatham University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.86 / 4.00 |
Mary
Whitney University Sustainability Coordinator Office of Sustainability |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
A brief description of the sustainable food and beverage purchasing program:
Chatham University’s food is provided by Parkhurst Dining Services, a member of the Eat N’ Park Hospitality Group. Working with Parkhurst is a good fit for Chatham because both have similar missions pertaining to locally sourced food. In 2002, Parkhurst launched FarmSource as a part of their Ecosteps program.
The aim of the FarmSource program is to source more than 20% of all food locally. Parkhurst defines locally in the following ways:
- Produce sourced 125 miles from the point of distribution
- Dairy sourced within 150 miles and produced by independent farmers that do not use recombinant bovine somatotropin hormone (rBST)
- Eggs that are cage free, from Ohio (over 150 miles away)
- Meat and Poultry that is regionally sourced through companies like Hatfield. Artisanal products such as fresh baked bread and homemade sausages are purchased from small local businesses
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
We receive a report from Parkhurst that is prepared by their sustainability director, with a complete inventory of our annual purchases.
Total annual food and beverage expenditures:
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | Yes |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about 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.