Overall Rating Expired
Overall Score Expired
Liaison Jeremy King
Submission Date March 23, 2016
Executive Letter Download

STARS v2.0

Denison University
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete Expired Jeremy King
Campus Sustainability Coordinator
Office of the President
"---" indicates that no data was submitted for this field

Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
41
+ Date Revised: May 12, 2016

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:

Calendar Year 2015 Percent Responsible Spend

January 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $13,903 $49,972 28%

Huffman Total: $22,855 $55,476 41%

Curtis Total: $19,997 $47,018 43%

Total All: $56,755 $152,466 37%

February 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $28,080 $98,744 28%

Huffman Total: $32,923 $97,430 34%

Curtis Total: $42,791 $101,002 42%

Total All: $103,794 $297,176 35%

March 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $22,007 $74,387 30%

Huffman Total: $18,859 $49,313 38%

Curtis Total: $24,484 $72,552 34%

Total All: $65,351 $196,252 33%

April 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $33,633 $101,706 33%

Huffman Total: $27,570 $83,510 33%

Curtis Total: $41,548 $113,317 37%

Total All: $102,751 $298,533 34%

May 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $4,923 $32,325 15%

Huffman Total: $15,029 $26,276 57%

Curtis Total: $13,773 $42,978 32%

Total All: $33,724 $101,579 33%

June 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $222 $1,773 13%

Huffman Total: $1,582 N/A

Curtis Total: $5,968 $42,903 14%

Total All: $7,771 $44,676 17%

July 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $415 $4,821 9%

Huffman Total: $8,877 $47,579 19%

Curtis Total: $603 $3,459 17%

Total All: $9,894 $55,859 18%

August 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $8,572 $28,064 31%

Huffman Total: $12,388 $17,003 73%

Curtis Total: $19,303 $53,859 36%

Total All: $40,263 $98,926 41%

September 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $26,441 $112,001 24%

Huffman Total: $35,634 $85,477 42%

Curtis Total: $42,178 $91,472 46%

Total All: $104,252 $288,950 36%

October 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $56,883 $176,833 32%

Huffman Total: $39,407 $77,027 51%

Curtis Total: $52,062 $89,642 58%

Total All: $148,352 $343,502 43%

November 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $30,377 $139,394 22%

Huffman Total: $21,570 $52,522 41%

Curtis Total: $25,377 $56,765 45%

Total All: $77,324 $248,681 31%

December 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $29,605 $125,214 24%

Huffman Total: $12,440 $35,431 55%

Curtis Total: $17,675 $42,120 42%

Total All: $59,720 $202,765 29%

Whole Year 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $255,061 $945,234 27%

Huffman Total: $249,134 $627,044 40%

Curtis Total: $305,759 $757,087 40%

Total All: $809,950 $2,329,365 35%


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)?:
Yes

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:
20

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:

Spend listed as "Slayter" represents our on-site convenience store/franchise spend.

Calendar Year 2015 Percent Responsible Spend

January 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $13,903 $49,972 28%

Huffman Total: $22,855 $55,476 41%

Curtis Total: $19,997 $47,018 43%

Total All: $56,755 $152,466 37%

February 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $28,080 $98,744 28%

Huffman Total: $32,923 $97,430 34%

Curtis Total: $42,791 $101,002 42%

Total All: $103,794 $297,176 35%

March 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $22,007 $74,387 30%

Huffman Total: $18,859 $49,313 38%

Curtis Total: $24,484 $72,552 34%

Total All: $65,351 $196,252 33%

April 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $33,633 $101,706 33%

Huffman Total: $27,570 $83,510 33%

Curtis Total: $41,548 $113,317 37%

Total All: $102,751 $298,533 34%

May 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $4,923 $32,325 15%

Huffman Total: $15,029 $26,276 57%

Curtis Total: $13,773 $42,978 32%

Total All: $33,724 $101,579 33%

June 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $222 $1,773 13%

Huffman Total: $1,582 N/A

Curtis Total: $5,968 $42,903 14%

Total All: $7,771 $44,676 17%

July 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $415 $4,821 9%

Huffman Total: $8,877 $47,579 19%

Curtis Total: $603 $3,459 17%

Total All: $9,894 $55,859 18%

August 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $8,572 $28,064 31%

Huffman Total: $12,388 $17,003 73%

Curtis Total: $19,303 $53,859 36%

Total All: $40,263 $98,926 41%

September 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $26,441 $112,001 24%

Huffman Total: $35,634 $85,477 42%

Curtis Total: $42,178 $91,472 46%

Total All: $104,252 $288,950 36%

October 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $56,883 $176,833 32%

Huffman Total: $39,407 $77,027 51%

Curtis Total: $52,062 $89,642 58%

Total All: $148,352 $343,502 43%

November 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $30,377 $139,394 22%

Huffman Total: $21,570 $52,522 41%

Curtis Total: $25,377 $56,765 45%

Total All: $77,324 $248,681 31%

December 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $29,605 $125,214 24%

Huffman Total: $12,440 $35,431 55%

Curtis Total: $17,675 $42,120 42%

Total All: $59,720 $202,765 29%

Whole Year 2015: Responsible $ Total Food $ % Responsible

Slayter Total: $255,061 $945,234 27%

Huffman Total: $249,134 $627,044 40%

Curtis Total: $305,759 $757,087 40%

Total All: $809,950 $2,329,365 35%


A brief description of the sustainable food and beverage purchasing program:

Denison's partners with Bon Appetit, its diving provider in working towards a local and responsibly-sourced dining program. Bon Appetit's Farm-to-Fork program through Bon Appetit (see weblink in this credit section for more details) requires that local food is sourced from within 150 miles of Denison University, from small, family owned farms making under $5 million a year.

Value added products, with Bon Appetit's Locally Crafted program, must meet of 2 qualifying criterion in order to count as local, including have at least 50% of ingredients meet its local food criteria, be woman or minority owned, provide work opportunities for a disadvantaged population as part to of their mission, be a traditional or artisan food, or have at least 50% of their ingredients certified as humane, fair trade, or organic by a third party organization. Coffee is included in the local spend because it is sourced from a local roaster and is all Fair Trade and Rain Forest certified. In all, Denison's sources 39% of its food under the Farm-to-Fork program.

Responsibly-sourced products that do not fall within the local Farm-to-Fork criterion but are included in our reporting are fairly traded items and third party verified items such as: bananas, tea, chocolate, and sea food (sea food watch verified). These additional items account for 2% of our food spend.

Denison is Bon Appetit's highest Farm-to-Fork account and is making strides to move to 70% local and responsibly-sourced. Just this spring we piloted a local soda, Rambling House Soda and purchased a specially-designed soda dispenser with built in refrigeration that allows the soda to be free of preservatives. Our plan is to replace coke and pepsi at all of our dining facilities. We also worked with a local Amish mill to develop local and organic cereals which are being received well on campus and may replace traditional branded cereals.

+ Date Revised: May 12, 2016

A brief description of the methodology used to track/inventory sustainable food and beverage purchases:

Denison Student Interns, under the direction and supervision of a Denison Dining Sustainability employee, review invoices weekly to determine and track responsible spend. Bon Appetit's Farm To Fork and Locally Crafted spend is tracked by chefs coding invoices on arrival and reported back to us 2 months later as well.


Total annual food and beverage expenditures:
2329365 US/Canadian $

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 Yes Yes
Dining operations and catering services operated by a contractor No No
Franchises No No
Convenience stores Yes Yes
Vending services Yes Yes
Concessions Yes Yes

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:

We chose Bon Appetit as our Dining Provider by intention. Their core values match the direction Denison wants to go with Local Foods. Our partnership with Bon Appetit is strong and we pay more for their services that we did with our previous provider.

Here is more information on Bon Appetit's sourcing standards: http://www.bamco.com/sourcing/

+ Date Revised: May 12, 2016

The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
http://www.bamco.com/sourcing/farm-to-fork-criteria/
+ Date Revised: May 12, 2016

Denison maintains an internal password protected website where most of this information resides. Public access web pages have limited information on this topic.

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.