Overall Rating Reporter
Overall Score
Liaison jenny isler
Submission Date March 1, 2018
Executive Letter Download

STARS v2.1

Clark University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete Reporter Michael Newmark
Dining Services Director
Sodexo, Clark Dining Services
"---" indicates that no data was submitted for this field

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:
16

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
55

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):

As a charter signer of the Real Food Challenge in New England, our stated goal of 20% real food by 2020 guides all purchasing decisions. We recently switched to all local potatoes, flour, mushrooms and beans year-round. All dairy and bakery purchases are local. All seafood is Marine Council certified. Coffee, tea and chocolate are Fair Trade options. Organic produce, grains, beans and dairy items are always in stock. Local produce is purchased in season as available to quality standards. Organic, kosher and vegan food options are available at every meal.


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):

Real Food Challenge calculator. Clark was the first signatory to the Real Food Challenge in central New England in 2013. http://calculator.realfoodchallenge.org/


Percentage of total dining services expenditures on Real Food A (0-100):
2

Percentage of total dining services expenditures on Real Food B (0-100):
14

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
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 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:
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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 and complete the Data Inquiry Form.