Lawrence University
OP-6: Food and Beverage Purchasing

Some example options from the cafeteria are listed here: roasted spaghetti squash, vegan marinara, local pesto and salsa, lentil salad with carrots and dijon, vegetables and herbs from the student garden at Lawrence University, milk purchased from Red Barn Farms (a local dairy)

Bon Appetit is our food service provider. Their Farm to Fork program and requirements are described below. Supplier Requirements Plant-based products, including fruit, vegetables, grains, floral products, coffee/tea 1. Geographic: farms, orchards, mills must be located within 150 miles of our kitchens. Note: milled grains must be grown AND processed within 150 miles of the unit. 2. Ownership: Business entity must be owner-operated or a co-op of owner-operators. Non-profit distributors (aggregators) can be enrolled if all of their products qualify as Farm to Fork and they have a documented traceability program in place. Similarly, farmers who are “for-profit” an act as aggregators for neighboring farmers, can be enrolled if all the products they sell to our units qualify as Farm to Fork and they also must have a documented traceability program in place. Proteins, including meat, poultry and eggs, dairy and cheese 1. Geographic: farms, orchards, mills must be located within 150 miles of our kitchens. Note: milled grains must be grown AND processed within 150 miles of the unit. 2. Ownership: Business entity must be owner-operated or a co-op of owner-operators. Non-profit distributors (aggregators) can be enrolled if all of their products qualify as Farm to Fork and they have a documented traceability program in place. Similarly, farmers who act as aggregators for neighboring farmers, can be enrolled if ALL the products they sell to our units qualify as Farm to Fork AND the aggregator has a documented traceability program in place as well. For other criteria: We use only meat (beef, pork, turkey, chicken) that is produced without antibiotics or artificial growth hormones. All pork served by Bon Appétit is produced without gestation crate confinement and with higher-welfare group housing systems. All pre-cracked eggs -- currently 11 million served annually -- are 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 have been eliminated from all menus. Dairy is sourced from rBGH free cows 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.

Accounting sheets from our service provider (Bon Appétit).

Every 20 cents from each dollar is spent on local food from 11 farms in Wisconsin and 1 farm in Illinois. Seafood meets the Seafood Watch Sustainability Guidelines. Bon Appetit also focuses on reducing antibiotic use in farm animals, rBHG-free milk, cage-free hens, and switched to humanely raised ground beef in 2002.

http://www.bamco.com/sourcing/