| Overall Rating | Bronze |
|---|---|
| Overall Score | 43.68 |
| Liaison | Jeane Pope |
| Submission Date | June 23, 2020 |
DePauw University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.23 / 6.00 |
Malorie
Imhoff Director of Sustainability Office of Sustainability |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
The inventory was completed within Bon Appetit's Fiscal Year 2019: October 1, 2018-September 30, 2019.
The attached spreadsheet explains step-by-step how all of the numbers were gathered by Bon Appetit's General Manager at DePauw, John Hecko.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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) | Yes | Yes |
| Convenience stores | No | No |
| Vending services | No | No |
| Concessions | No | Yes |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
We are proud to purchase 26% of our food from within 100 miles of the institution, including all of the food produced by the DePauw Campus Farm. Sustainability is at the heart of the food and beverage program managed by Bon Appetit at DePauw University. We have a goal to source at least 20% of ingredients, by dollar, from small, local, owner operated farmers and artisans; prioritize plant-based proteins in the café and offer vegetarian options at every meal; cook from scratch, including stocks, sauces, and soups; prevent and minimize waste in a number of ways; purchase only cage-free and third party certified eggs, pork raised without the use of gestation crates, and ground beef from Certified Humane operations or small, local farmers. Our seafood is never airfreighted, and is purchased in accordance with the Monterey Bay Aquarium Seafood Watch Guidelines for Sustainability, and we’ve been at the forefront of the right for farmworkers rights – including hosting an annual National Farmworker Awareness Week on campus. Last but not least, we communicate with guests through menus in the café's and through our guest facing website (www.cafebonappetit.com) in order to share our sustainability related policies, the local farms we source from and their distance from the campus, and menu items with sustainability and wellness related icons that relay information related to each of these standards.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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.