Overall Rating Gold
Overall Score 77.02
Liaison Laura Bain
Submission Date June 22, 2021

STARS v2.2

Furman University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
1.57 / 6.00 Laura Bain
Associate Director of Sustainability Assessment
David E. Shi Center for Sustainability
"---" 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:
11.96

Percentage of total annual food and beverage expenditures on plant-based foods:
28.49

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):

We analyzed 12 consecutive months of purchases, from July 2018 to June 2019 to calculate the percentage of total annual food and beverage expenditures on products sustainably of ethically produced. Due to data availability constraints, we analyzed the data from September 1, 2018 to June 30, 2019 to calculate the percentage of total annual food and beverage expenditures on plant based foods. Data was collected through our dining provider Bon Appetit.


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) Yes No
Convenience stores No No
Vending services Yes No
Concessions Yes 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:

Sustainability is at the heart of the food and beverage program managed by Bon Appetit at Furman University. Our goal is to source at least 20% of ingredients, by dollar, from small, local, owner-operated farmers and artisans; prioritize plant-based proteins in the café and offer vegetarian options at every meal; cook from scratch, including stocks, sauces, and soups; prevent and minimize waste in a number of ways; purchase only cage-free and third-party certified eggs, pork raised without the use of gestation crates, and ground beef from Certified Humane operations or small, local farmers. Our seafood is never airfreighted and is purchased in accordance with the Monterey Bay Aquarium Seafood Watch Guidelines for Sustainability, and we’ve been at the forefront of the right for farmworkers rights – including hosting an annual National Farmworker Awareness Week on campus. Last but not least, we communicate with guests through menus in the cafes and through our guest facing website (www.cafebonappetit.com) in order to share our sustainability-related policies, the local farms we source from and their distance from the campus, and menu items with COR icons that relay information related to each of these standards.


Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
---

Note for the plant-based foods section we had to alter our timeframe of reporting due to our food provider, Bon Appetit's, practices of logging spending. We evaluated September 1st, 2018 to June 20, 2019 as their records only go back that far. To get a fair estimate of the total percentage of plant based foods, we also used the total food and beverage expenditures during that same time frame.

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.