Overall Rating Reporter
Overall Score
Liaison Jenny Isler
Submission Date March 1, 2021

STARS v2.2

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 total annual food and beverage expenditures on products that are sustainably or ethically produced:

Percentage of total annual food and beverage expenditures on plant-based foods:

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):

The research methodology and practice follows the Real Food Calculator methodology, as we are RFC members and have entered data for previous years. Two students researched and tabulated item purchase information for the time frame Sept. 2019 & February 2020 which would bring us current. The time period for their work was from Sept. 2019 through February 2020, until the pandemic intervened. The research has been vetted by the RFC Administrator, but unfortunately due to the pandemic, institutional rules about student work, and no budget further student work was curtailed before the years worth of invoices could be completed. Clark was the first signatory to the Real Food Challenge in central New England in 2013.

Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:

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 No No

Total annual dining services budget for food and beverage products:
$1 million - $4.9 million

A brief description of the institution’s sustainable food and beverage purchasing program:

Clark is charter signer of the Real Food Challenge in New England and the philosophy of providing good, clean, fair food guides all purchasing decisions. Sodexo's Better Tomorrow Plan is adhered to for corporate social responsibility and food purchasing.
Kosher, Halal, organic certified, gluten and dairy free and vegan are offered every meal. Regarding locally grown and produced: all potatoes, flour, mushrooms, beans, soda beverages, dairy, bakery purchases; most apples, root crops. All seafood is Marine Council certified. Coffee, tea and chocolate are Fair Trade options. Clark Dining operates a Leafy Green Machine (Freight Farm) on-site that produces up to 800 heads of lettuce every 5 weeks along with other greens, served in the cafeteria's salad bar and in catering operations.

Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support 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 and complete the Data Inquiry Form.