Overall Rating Reporter
Overall Score
Liaison Kathleen Hilimire
Submission Date Feb. 26, 2019
Executive Letter Download

STARS v2.1

Fort Lewis College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete Reporter Rachel Landis
Coordinator
Environmental Center
"---" 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:
7

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

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):
24.70

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):

Fort Lewis College became a signatory to the Real Food Challenge Sodexo leadership at Fort Lewis College has committed to the Environmental Center to assist in pursuing the Real Food Challenge. A goal of 20% sustainable purchasing by 2020 has been set. The Environmental Center hosts a standing Real Food Challenge Task Force that meets quarterly and includes Sodexo management, Environmental Center representatives, the college's contract manager, students, and other key stakeholders. Additionally, the corporation provides access to a Sustainability Specialist that can assist with sustainable purchasing efforts and tracking.


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):

Sodexo provided purchase invoices for one "lean" and one "heavy" month to the Environmental Center student team. Student researchers utilize the Real Food Challenge v2.0 standards to assess whether a product meets fair, humane, ecologically-sound or local criteria. These products are then verified by the Real Food Challenge. The totals for the "lean" and "heavy" months were then extrapolated to determine the annual expenditure numbers below.


Percentage of total dining services expenditures on Real Food A (0-100):
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Percentage of total dining services expenditures on Real Food B (0-100):
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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 Yes Yes
Student-run food/catering services No No
Franchises (e.g. national or global brands) No No
Convenience stores Yes Yes
Vending services No No
Concessions Yes Yes

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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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.