Overall Rating Expired
Overall Score Expired
Liaison Lindsey Lyons
Submission Date April 30, 2015
Executive Letter Download

STARS v2.0

Dickinson College
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete Expired Tyce Herrman
Projects Coordinator
Center for Sustainability Education
"---" 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:
3.56

A copy of an inventory, list or sample of sustainable food and beverage purchases:
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An inventory, list or sample of sustainable food and beverage purchases:

Dickinson College Farm - Boiling Springs, PA
Terranetti's Italian Bakery - Mechanicsburg, PA
Betsy's Bakery - Camp Hill, PA
Three Springs Fruit Farm - Aspers, PA
Beechwood Orchards - Biglerville, PA
Warrington Farm Meats - Newville, PA
Honey Man
Deitch's Farm Market - Carlisle, PA


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)?:
No

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:
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An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
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A brief description of the sustainable food and beverage purchasing program:

All menu items and recipes are reviewed to maximize procurement of available, local foods. For example, food items or ingredients are defined within an automated software program to “prefer” local vendors or vendors with known local, sustainable, or organic products when producing purchase order guides.

All produce needs are checked against the weekly availability list provided by the Dickinson College Farm; when available, those products are purchased from the Farm.
Menu and ingredient testing are conducted with students, faculty, and employees with first questions related to origin, sustainability factors, and best alternatives.
Dickinson Dining Services (DDS) employs a “sustainability intern” for either pay or academic credit each fall and spring term. The intern’s work is to review all products purchased, identify “food miles,” and record for additional analysis. The intern also offers alternatives that may be more sustainable or local than current products. The intern interviews distributors, processors, manufacturers, and farmers to verify if local, sustainable, organic, natural, and humane practices are being employed.


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

DDS is coding food items as local, natural, organic, etc. to provide automated reporting on various characteristics. Many of the characteristics are still being verified with vendors.


Total annual food and beverage expenditures:
3390838.18 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 No
Vending services Yes No
Concessions Yes 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:
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The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:

Dining services data is for August 1 2013 - July 31 2014, one month later than our FY14 (July 1 2013 - June 30 2014).

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.