|Submission Date||March 30, 2018|
OP-7: Food and Beverage Purchasing
|1.75 / 6.00||
Procurement and Auxiliary Services Director
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:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
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):
Sustainability is at the heart of the food and beverage program managed by Bon Appetit at Hampshire College. We have a company goal to source at least 20% of ingredients, by dollar, from small, local, owner operated farmers and artisans; prioritize plant-based proteins in the cafe 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 air freighted 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 farmer workers rights- including hosting an annual National Farm worker 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 the menu items with COR icons that relay information related to each of these standards
"Farm to Fork is a company-wide initiative to buy locally, formalized in 1999 by Bon Appetit. Our first choice is to purchase seasonal ingredients from small, owner-operated farms and ranches within a 150-mile radius of your café. Food grown locally is fresher, better tasting, and often has greater nutritional value. Our commitment to local food is about preserving biodiversity, protecting open space, supporting family farmers, and keeping money invested in your community. Bon Appétit aims to spend at least 20 cents of every dollar with our network of over a thousand Farm to Fork suppliers. By doing so, we aim to strengthen our regional food systems so that everyone in our communities can eat well not just today, but for the future." (https://hampshire.cafebonappetit.com/wellness/)
The Hampshire College Farm has provided meat and vegetables to Bon Appetit valued at $56,000 between July 1, 2017 to February 28, 2018.
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):
Bon Appetit tracks purchases through invoice auditing, partner purchasing logs, and invoice reports. Inventory change reports are used as well.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|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|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
There is no bottled water sold on campus, instead there are hydration stations, which customers use as a water fountain or to fill their canteens. Bon Appetit utilizes an Imperfectly Delicious Produce program through which we purchase irregular produce from farmers that would be rejected by grocery stores. In our cafes where we feature the produce we have signage to inform our customers as to how this initiative keeps that produce from going straight to the landfill.
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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.
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.