| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 81.82 |
| Liaison | Ryan Ihrke |
| Submission Date | Feb. 23, 2018 |
| Executive Letter | Download |
Green Mountain College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.62 / 6.00 |
Ryan
Ihrke Director of Sustainability Sustainability |
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indicates that no data was submitted for this field
This credit requires:
- A completed STARS Food and Beverage Purchasing Inventory,
- An itemized inventory based on output from the Real Food Calculator, or
- An alternative inventory that includes for each product:
- Product vendor
- Product label/brand
- Product description
- The category in which the product qualifies (Third Party Verified or Local & Community Based)
- Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products
Part 1
Third Party Verified and Community Based Products
11.75
Part 2
Animal Products
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):
32.49
Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
The College will strive to ensure by 2020, that all poultry and pork served in the dining hall will be humanely-sourced from humane-certified vendors. Beef will also be purchased from humane-certified vendors whenever financially feasible and available.
Additionally, GMC will move to convert 40% of food purchasing to local and community based and/or sustainably certified vendors
Specifically, food purchases will meet at least one of the following criteria defined by STARS:
• Local and community-based
And/or
• Third party verified to be ecologically sound, fair and/or humane
Food and beverage purchases that meet both criteria listed above (e.g. local community-based products that are Certified Organic) should not be double-counted.
Local community- based products:
• Are sourced from local community-based producers (directly or through distributors)
• Contain raw ingredients (excluding water) that are third party verified and/or locally harvested and produced (e.g. bread made with Organic flour or local honey) and
• Exclude products from Concentrated Animal Feeding Operations (CAFOs), products that have minimal nutritional value (e.g. soda, chewing gum, candies made predominantly from sweeteners), and products from producers that have been convicted of one or more labor law violations within the previous three years.
Products that are not local and community-based must be third party verified to count. Recognized third party standards and certifications for food and beverages are outlined in the STARS Technical Manual.
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):
General methodology:
All Invoices during the sample period from Chartwell’s (GMC’s dining services company) were examined for local and community-based, and/or sustainability certified purchases purchases by GMC’s sustainability office. Researchers examined vendor websites and conferred with dining services staff to screen products for the criteria.
Time Boundaries: February 2017 and October 2016 invoices were reviewed and categorized. These two months allow for seasonal variation representing times when local food is more widely available(October) and less available(February)
Physical Boundaries: Local was defined as grown within 250 miles to be consistent with STARS.
Third-party Certification: The list of STARS-appropriate certifications were used as a screen for this designation.
If uploading output from the Real Food Calculator, provide:
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Percentage of total dining services expenditures on Real Food B (0-100):
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Required if pursuing either part of the credit:
| 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 | No |
| Franchises (e.g. national or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
Optional Fields
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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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Data source(s) and notes about the submission:
Data represents Fiscal Year 2017.
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.