Overall Rating Expired
Overall Score Expired
Liaison Tavey Capps
Submission Date Feb. 25, 2015
Executive Letter Download

STARS v2.0

Duke University
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete Expired Tavey Capps
Environmental Sustainability Director
Office of the Executive Vice 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:
13

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:
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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:

See the following link for how Au Bon Pain on Duke's campus is engaged in sustainable sourcing.

https://aubonpain.com/sites/default/files/ABP_Sourcing_Sustainability_Overview.pdf


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

Duke Dining Services is currently working with different local farms/vendors in regards to local and sustainable products. Duke Dining is currently developing a sustainable procurement guide that will be completed over the next month that will address not only local purchasing but also most importantly healthy options as well.

Duke has a strong reputation for high quality dining services, which includes a commitment to sustainability. Many campus eateries strive to incorporate local and organic ingredients and all campus eateries offer vegetarian options. The Performance Assessment for Culinary Excellence (PACE) rating system developed by Duke Dining Services rewards eateries for environmentally-preferable characteristics.

Duke's main food provider, Bon Appetit, is a leader in sustainability and currently purchases 15 percent local and organic food at Duke. Their "Circle of Responsibility" program provides educational signage for consumers in the eateries on campus about the environmental, community and health impacts of different food choices. An estimated 90 percent of pre-consumer and post-consumer waste is composted in Bon Appetit facilities at Duke.

Duke has a strong reputation for high quality dining services, which includes a commitment to sustainability. Many campus eateries strive to incorporate local and organic ingredients and all campus eateries offer vegetarian options. The Performance Assessment for Culinary Excellence (PACE) rating system developed by Duke Dining Services rewards eateries for environmentally-preferable characteristics.
Green Dining Award

Each year since 2010, students in Sustainable Duke’s Students for Sustainable Living program have selected winning eateries to be recognized with a Green Dining Award at Duke. Learn more about the Green Dining Award and view recent winners.
http://sustainability.duke.edu/campus_initiatives/dining/index.html


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

We run monthly reports to calculate percentage of what has been purchased versus what the benchmark is. Currently we are working on a baseline study to measure our current situation while researching our missed opportunities to set new goals.


Total annual food and beverage expenditures:
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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 No No
Dining operations and catering services operated by a contractor No No
Franchises No No
Convenience stores No No
Vending services No No
Concessions No No

Has the institution achieved the following?:
Yes or No
Fair Trade Campus, College or University status Yes
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:

Bon Appetit, which is the campus supplier, has committed to purchasing 25% of its meat and eggs from producers certified as humane by independent animal welfare groups, which will monitor whether farmers allow animals to engage in natural behavior. This trend is set to continue until 2017.
http://www.dukechronicle.com/articles/2012/03/20/bon-appetit-commits-humane-food-suppliers#.VO5ifN4ww9w


The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:

It should be noted that our contractor, Bon Appetit, tracks local sourcing from within 150 miles rather than the 250 mile criteria of this report.

The Green Seal Standard for Restaurants and Food Services certification is in progress at this time.

Duke Dining new sustainable Procurement guidelines will be on our site starting fall semester 2015.

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.