Overall Rating Reporter
Overall Score
Liaison Kathleen Hilimire
Submission Date March 3, 2020

STARS v2.2

Fort Lewis College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete Reporter Kathleen Hilimire
Assistant Professor
Environmental Studies
"---" 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:
10

Percentage of total annual food and beverage expenditures on plant-based foods:
0

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):

Sodexo provided purchase invoices for one "lean" (February) and one "heavy"(September) month during academic year 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.


Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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 No No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services No No
Franchises (e.g., regional or global brands) No No
Convenience stores Yes Yes
Vending services No 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:

Fort Lewis College became a signatory to the Real Food Challeng. 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 Working Group that meets three times per semester and includes Sodexo management, Environmental Center representatives, the college's contract manager, students, and other key stakeholders.


Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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FLC does not currently collect data specifically on plant-based foods.

Note: responsible party should list: Sadie Magnifico, srmagnifico@fortlewis.edu, Assistant Coordinator, Environmental Center, (970)247-7676

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