Overall Rating Gold
Overall Score 79.98
Liaison Lindsey Lyons
Submission Date March 5, 2021

STARS v2.2

Dickinson College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.31 / 6.00 Lindsey Lyons
Assistant Director
Center for Sustainability Education
"---" 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:
4.81

Percentage of total annual food and beverage expenditures on plant-based foods:
34.04

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):

Dickinson College Center for Sustainability Education analyses by hand all Dickinson Dining Services purchases and classifies them as pant-based or certified in confirmation with AASHE's list. To count as sustainably or ethically produced, a food or beverage product must have met one or more of the standards listed in Standards and Terms. We use all purchases for one fiscal year, and are not using a subset of data or representative sample.

The timeframe for the data presented here is fiscal year 2020, July 1, 2019- June 30, 2020. Although dining was closed for some of this time due to COVID, we feel the percentages of purchases in these categories changed proportionally.


Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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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 No No
Franchises (e.g., regional or global brands) No No
Convenience stores Yes No
Vending services Yes No
Concessions No No

Total annual dining services budget for food and beverage products:
$1 million - $4.9 million

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

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. When not available from our farm our sustainability dining vendor policy is enacted.

We prefer working with vendors who have well-developed sustainability statements, policies, and practices. Decision-making related to the selection of vendors with whom we do business, how we choose the products we use, and our preferences for equipment and materials used in our facilities will always include important sustainability factors such as those found in LEED certification programs and that will support today’s goals and objectives as well as those of tomorrow.

Following are brief descriptions of considerations important to us:

Employee welfare
Animal welfare
Energy consumption
Water use and conservation
Local and community based producers and products
Compostable, Recycling, and Landfill Diversion
Food and beverages should be naturally wholesome
Public Safety

We expect our vendors to be able to provide us with the sourcing details of the products they provide us: from where and when did products come, from whom and how, the miles travelled to be processed and the miles to get to us. We prefer to use producers, farms, and processors located within 250 miles of our campus.

We prefer to source products from producers who are third-party certified such as Fair Trade Certified™, Marine Stewardship Council™ Certified, Rainforest Alliance Certified, Food Alliance Certified, Protected Harvest, Salmon Safe, Certified Humane Raised and Handled®
We prefer to source products from producers who are small to mid-sized and are more than 50 percent owned by socially or economically disadvantaged individuals, minorities and/or women.


Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Dickinson Dining Services is committed to the future in our procurement practices of today so that we may continually improve our practices in all that we do. We look to the future to contribute to a healthy environment for our guests, for ourselves and our families, and to leave a positive legacy that we owe to future generations. Food and beverage purchasing is critical to advancing these goals, and we hope to continue to work sourcing more local and community-based options each year.

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.