| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 69.28 |
| Liaison | Margaret Bounds |
| Submission Date | June 18, 2021 |
Connecticut College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.30 / 6.00 |
Margaret
Bounds Director of Sustainability Office of Sustainability |
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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:
2.65
Percentage of total annual food and beverage expenditures on plant-based foods:
37.93
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):
Food purchases were tracked for the full fiscal year 2020 (July 1, 2019 - June 30, 2020). Dining Services chose to do an item by item inventory of plant-based foods while Events and Catering grouped their items by category. Which items were reported by which department is noted in the inventory. Where the departments had questions about whether an item met the criteria, the Office of Sustainability provided research support.
The total purchases of this fiscal year were lower than average due to the campus closure in mid-March 2020 due to the Covid-19 pandemic. However, we believe that the percentages are representative of our typical purchasing.
The total purchases of this fiscal year were lower than average due to the campus closure in mid-March 2020 due to the Covid-19 pandemic. However, we believe that the percentages are representative of our typical purchasing.
If reporting Real/Good Food Calculator results, provide:
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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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | Yes | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Dining Services takes sustainability attributes, as described in a "sustainable food parameters" guiding document, as well as cost, into account when purchasing food. The milk and shelled eggs served in the dining halls are from local, community based suppliers. The Student Government Association passed a resolution mandating that all bananas served in the dining halls be Fair Trade. All tea and coffee served is Rainforest Alliance and/or Fair Trade certified. All meals served have vegan and vegetarian options available.
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:
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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 or simply email your inquiry to stars@aashe.org.