Overall Rating Gold
Overall Score 65.79
Liaison Katharine Gross
Submission Date Feb. 26, 2021

STARS v2.2

Lehigh University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 2.16 / 6.00 Lauren Sleeger
Director of Rathbone Dining
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:
20.30

Percentage of total annual food and beverage expenditures on plant-based foods:
31.30

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):

We are using the Real Food Challenge Calculator to track our food purchasing.
We used the Sodexo Purchasing Division Database for Lehigh University Dining for 2 months of the year of our most representative dining center. To account for seasonal variation, the months of research were October 2019 & February 2020.


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 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) Yes No
Convenience stores No No
Vending services Yes No
Concessions Yes No

Total annual dining services budget for food and beverage products:
$5 million - $9.9 million

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

With 23 cost centers across campus, we purchase local, organic or sustainably sourced food and beverage when possible based on seasonality, availability and customer demand. For example:

- Fish is MSC Certified with blue eco label

- Milk and ice cream is local

- Produce is local when in season

- Eggs are 100% cage free local and shelled eggs are local in resident dining

- Various meats (ground turkey, dark meat chicken, etc.) are purchased locally when possible

Real Food Challenge guidelines verify and guide purchasing choices.

We offer an on-site Dietitian for nutritional analysis and labeling of food/beverage products along with health information sessions/individual appointments.


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

Based on the tools available to us and track our success, we estimate the above are accurate.

The RFC's Lehigh University webpage does not list the result of our 2020 RFC assessment. To provide verification of our RFC results, a screenshot of the calculator dashboard is provided that shows the 2020 results and their breakdown into categories.

Data collection for the Real Food Challenge occurs in October and February so it was not impacted by COVID-19, therefore the data above is representative of a normal year.

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.