|Overall Rating||Silver - expired|
|Submission Date||June 17, 2013|
OP-6: Food and Beverage Purchasing
|6.00 / 6.00||
Associate Professor / Chair Committee on Sustainability 2012-2013
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
A brief description of the sustainable food and beverage purchasing program:
For local production, our goal was 20% produced within 150 miles. As of 2012, we have reached numbers as high as 36% ( this number fluctuates depending on orders placed throughout the school year), which is an improvement over 15% in 2011. Overall average for 2012-2013 academic year is 25% locally purchased food.
For other criteria, we use only meat that is produced without antibiotics or artificial growth hormones. Our food service partner has also announced that "by the end of 2015, all pork served by Bon Appétit will be produced without gestation crate confinement and with higher-welfare group housing systems.
All pre-cracked eggs -- currently 11 million served annually -- will be produced from hens living in cage free farms. This has been the Bon Appétit policy for shell eggs since 2005. Additionally, foie gras -- livers of force-fed ducks and geese -- and veal from crate-raised calves will be eliminated from all menus.
Lastly, 25 percent or more of its meat, poultry and egg purchases will be sourced from producers that meet at least one of the four highest animal-welfare certifications as listed by the United States Department of Agriculture: Animal Welfare Approved, Food Alliance, Humane Farm Animal Care or Global Animal Partnership."
All seafood served follows the Monterey Bay Seafood Watch guidelines, and all dairy products are produced without bovine growth hormone.
At least one coffee option is certified Fair Trade, Organic, or approved by the Rainforest Alliance.
The Website URL where information about the institution's sustainable food and beverage purchasing efforts is available: