Overall Rating Silver
Overall Score 50.57
Liaison Kelsey McCormick
Submission Date Sept. 23, 2019

STARS v2.2

Lawrence University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.44 / 6.00 Jeff Clark
Professor
Geology
"---" 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:
2.70

Percentage of total annual food and beverage expenditures on plant-based foods:
42.75

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):

Accounting sheets from our service provider, Bon Appétit for the academic year.


Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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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 No No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services No No
Franchises (e.g., regional or global brands) No No
Convenience stores Yes Yes
Vending services Yes No
Concessions Yes No

Total annual dining services budget for food and beverage products:
Less than $500,000

A brief description of the institution’s sustainable food and beverage purchasing program:

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.


Website URL where information about the food and beverage purchasing program 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.