Fort Lewis College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
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.
If reporting Real/Good Food Calculator results, provide:
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
Optional Fields
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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Data source(s) and notes about the submission:
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
(Error when trying to create new responsible party in field, below..)
Note: responsible party should list: Sadie Magnifico, srmagnifico@fortlewis.edu, Assistant Coordinator, Environmental Center, (970)247-7676
(Error when trying to create new responsible party in field, below..)
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.