| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 63.89 |
| Liaison | Carly Thibodeau |
| Submission Date | July 7, 2016 |
| Executive Letter | Download |
Endicott College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.60 / 4.00 |
"---"
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:
15
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
---
None
An inventory, list or sample of sustainable food and beverage purchases:
Livestock humanely raised: Gestation stalls removed
from raising pork, eggs are from cage-free hens
Local food: Seafood purchased from Ipswich
Shellfish (certified sustainable species)
Fairly traded: Aspretto Coffee and tea
Fair trade: supporting fair wage for producers
Organic garden on campus: We have raised garden beds behind the Callahan Center where tomatoes, kale, and herbs are grown for the dining hall.
None
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
None
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:
---
None
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:
---
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
A brief description of the sustainable food and beverage purchasing program:
Produce organically grown without the use of synthetic pesticides and fertilizers; Beef and chicken humanely raised to protect livestock health and minimize the use of antibiotics and other chemicals; Fish sustainably caught from properly managed wild fisheries and aquaculture facilities operated to protect fish populations and the environment; Coffee and tea fairly traded that contribute to an improved quality of life in agricultural regions; and local products such as apples, tomatoes, and squash, as well as herbs grown on campus.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Our food vendors, Sysco and Costa, send Sodexo reports on demand that track the percentage of locally sourced food purchased by Endicott. Each year Sodexo sets a goal with these vendors stating the percentage of locally sourced foods that they want to purchase for the year. Our goal this year was 15% which is based on budgetary restrictions.
We also purchase all of our seafood from Red's Best, a Boston based seafood wholesaler. All of the seafood purchased from Red's Best is caught locally and sustainably. Red's Best partners with over 1,000 New England boats annually, supporting local fisherman.
"Red's Best innovative technology and logistics platform reduces the distance between you and your fishermen. Our custom traceability software system electronically tracks daily catch from the moment a fishermen offloads their vessel onto Red’s Best trucks. We take direct physical control and upload all catch data into waterproof Ipads at the dock, developing a chain of custody, so you can trust your food is caught locally, labeled correctly and subject to strict quality control on its journey to you."
None
Total annual food and beverage expenditures:
2,000,000
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 | No | --- |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | No | No |
| Convenience stores | No | --- |
| Vending services | Yes | No |
| Concessions | Yes | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | --- |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | Yes |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---
None
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
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.