Overall Rating	Gold - expired
Overall Score	83.20
Liaison	Maddie LoDico
Submission Date	Nov. 5, 2018
Executive Letter	Download

STARS v2.1

Colby College
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	1.85 / 6.00	Marietta Lamarre General Manager of Dining Services Dining Services

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

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:

Part 2

Animal Products

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

Yes

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):

10.14

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

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):

Dining Services has a Farm to Fork program: "Our chefs strive to purchase at least 20 percent of their ingredients from small (under $5 million in sales), owner-operated farms and ranches located within 150 miles of their kitchens. Such produce is often prepared and served within 48 hours of harvest. The result: healthier communities and customers, and spectacular flavors." The full list of criteria can be found here: http://www.bamco.com/sourcing/farm-to-fork-criteria/

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):

Dining_Inventory_Final.xlsx

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 figures above represent the 2017 Fiscal Year from July 1, 2016-June 30, 2017. The inventory was compiled based on the purchasing records of Dining Services. The attached inventory includes all food purchases. Only Third Party Verified and Local & Community Based are included in the reporting above.

If uploading output from the Real Food Calculator, provide:

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

---

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

---

Required if pursuing either part of the credit:

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	Yes	No
Franchises (e.g. national or global brands)	No	No
Convenience stores	No	No
Vending services	Yes	No
Concessions	Yes	No

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

Dining Services strive to make sourcing decisions that promote sustainability. In addition to the third-party verified and food sourced through the Farm to Fork Program, all of the chicken is antibiotic-free and pork are gestation crate free.

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:

http://www.bamco.com/sourcing/

Additional documentation to support the submission:

---

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.