Overall Rating Gold
Overall Score 66.32
Liaison Robert Monico
Submission Date Aug. 23, 2019
Executive Letter Download

STARS v2.1

Fleming College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.15 / 6.00 Andrew Lloyd
Project coordinator
"---" indicates that no data was submitted for this field

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

At Fleming College, we recognize that our food choices have a significant impact on our health, culture, environment, and economy.
Along with our partners at Aramark we are committed to nourishing the campus community with menus that emphasize fresh, whole foods that are raised, grown, harvested, and produced locally and sustainably wherever possible; to partner with new and existing suppliers to increase the availability of such foods; and to prepare them in ways that respect and maintain quality, freshness, and purity.

Four key purchasing areas represent the focus for our operations:

• Locally Grown / Raised & Produced Foods
• Ecologically Produced & Humanely Raised Foods
• Sustainable Seafood
• Socially Responsible Products (e.g. Fair Trade Certified / Rainforest Alliance Certified)
Some of our specific commitments to sustainable purchasing include:
• Fairtrade certified coffee and chocolate
• Rainforest Alliance certified teas
• 100% Cage-Free Eggs by 2025
• GAP certified chicken by 2024
• Increasing certified sustainable seafood each year until the goal of 100% is reached

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

Aramark maintains a database of information regarding the details of where and how the foods served on campus are sourced. This information is solicited directly from the producers and/or distributors of those products.

Percentage of total dining services expenditures on Real Food A (0-100):

Percentage of total dining services expenditures on Real Food B (0-100):

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 Yes Yes
Student-run food/catering services Yes Yes
Franchises (e.g. national or global brands) Yes Yes
Convenience stores Yes Yes
Vending services Yes Yes
Concessions Yes Yes

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

Fleming College has operated an onsite farmers market of exclusively local foods since 2014, in 2018 Fleming switched to an online local food website (Locavorest) and became a hub for the campus community.

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

The website URL where information about the programs or initiatives is available:
Additional documentation to support 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.