| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 55.87 |
| Liaison | Ian Johnson |
| Submission Date | July 29, 2014 |
| Executive Letter | Download |
Colorado College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.08 / 4.00 |
Cassidy
Schnell Bon Appetit Outreach Coordinator Bon Appetit |
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:
Bon Appetit demonstrates a strong commitment to sustainability through its food and beverage purchasing program. The food service provider exclusively serves cage-free eggs, rGBH-free milk, seafood that meets Seafood Watch sustainability guidelines, humanely raised ground beef, and pork raised without gestation crates. Bon Appitit purchases locally when seasonally possible and aims to spend at least twenty cents of every dollar with on its network of Farm to Fork suppliers.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Last April, students collaborated with dining service personnel to conduct a two-week long audit of Bon Appetit expenditures using Real Food Calculator criteria. Studying Bon Appetite invoices, the students systematically analyzed the quality of the various products being purchased and generated quantitative data based on local, ecological, fair trade, and humane expenditures.
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 | Yes | Yes |
| 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.) | No |
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.