| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 68.17 |
| Liaison | Ian Johnson |
| Submission Date | March 4, 2020 |
Colorado College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.72 / 6.00 |
Cassidy
Schnell Bon Appetit Outreach Coordinator Bon Appetit |
"---"
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:
12
Percentage of total annual food and beverage expenditures on plant-based foods:
0
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):
During the 2016-17 academic year, students collaborated with dining service personnel to conduct a 2-month audit of Bon Appetit expenditures using Real Food Calculator criteria. Studying Bon Appetit 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. Additionally, Bon Appetit tracks its local food purchases via a spreadsheet as invoices are received.
If reporting Real/Good Food Calculator results, provide:
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 | Yes | Yes |
| Vending services | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Bon Appetit demonstrates a strong commitment to sustainability through its food and beverage purchasing program. A pioneer in environmentally sound sourcing policies, Bon Appetit has developed programs addressing local purchasing, overuse of antibiotics, sustainable seafood, the food–climate change connection, humanely raised meat and eggs, and farmworkers’ rights.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 on its network of Farm to Fork suppliers.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
We are using the RFC Data from 2016 because the 2017 and 2019 reports were started, but never finished. The website says that we have reports from those years because the process of collecting data was started, but never finished and never put into a report. We are currently in the process of figuring out how to make the data collection easier, so we can have a Real Food Calculator Report every year.
Unable to obtain numbers from the College's food service provider for the precentage of total annual food & beverage expenditures on plant based items.
Unable to obtain numbers from the College's food service provider for the precentage of total annual food & beverage expenditures on plant based items.
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.