Overall Rating Gold
Overall Score 83.20
Liaison Mina Amundsen
Submission Date Nov. 5, 2018
Executive Letter Download

STARS v2.1

Colby College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.85 / 6.00 Marietta Lamarre
General Manager of Dining Services
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:
10

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

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):
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.


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

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) :
4

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.