Overall Rating Silver
Overall Score 54.47
Liaison Claudia Kent
Submission Date June 29, 2020

STARS v2.2

Haverford College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.95 / 6.00 Tom Mitchell
Associate Director
Dining Services
"---" 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:
24

Percentage of total annual food and beverage expenditures on plant-based foods:
17

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):

The team of Real Food Challenge calculators calculates the total percentage of sustainably or ethically produced food. For plant-based foods, we were only available to sort by non-frozen produce out of the total expenditures.


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 Yes Yes
Dining operations and catering services operated by a contractor No No
Student-run food/catering services No No
Franchises (e.g., regional or global brands) No No
Convenience stores Yes No
Vending services Yes 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:

We work with local venders to source products that maintain the quality of food we serve . We strive to prepare all food from scratch.


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