|Submission Date||July 18, 2014|
OP-6: Food and Beverage Purchasing
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
Local Vegetables: including cabbage, radishes, onions and potatoes
Dairy: Local products from from Hastings Co-Op Creamery
Coffee: Locally Roasted, Rainforest Alliance Certified, Carbon Negative Coffee from Tiny Foot Print and Locally Roasted, Organic Certified, fairly traded Peace Coffee
Turkey: Local, free range, antibiotic and hormone free meat from Ferndale Farms
Beef: Local, Grass fed meat from Thousand Hills Cattle
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
A brief description of the sustainable food and beverage purchasing program:
Bon Appetit's Farm to Fork program includes a number of food sustainability commitments, most prominently is the commitment to purchase of local and seasonal produce from farms within a 150 mile radius of Macalester.
Low Carbon Program includes:
-Minimize our reliance on red meat and cheese, through menu choices and careful portioning.
-Source 100% of our meats, vegetables, and non-tropical fruit from North American farms.
-Avoid air-freighted seafood (and reducing other flown-in items, including tropical fruit)
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Real Food Calculator: ‘Real food’ encompasses a concern for producers, consumers, communities, and the earth, and represents a common ground where all relevant issues from human rights to environmental sustainability can converge. The Real Food Calculator offers a comprehensive and decisive definition for ‘real food’; sets a high standard upheld consistently among institutions; and supports users in setting quantitative goals and tracking their progress toward more real food on campus. More information at: http://calculator.realfoodchallenge.org/help/resources
Total annual food and beverage expenditures:
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|Dining operations and catering services operated by the institution||No||No|
|Dining operations and catering services operated by a contractor||Yes||Yes|
Has the institution achieved the following?:
|Yes or No|
|Fair Trade Campus, College or University status||No|
|Certification under the Green Seal Standard for Restaurants and Food Services (GS-46)||No|
|Marine Stewardship Council (MSC) certification||No|
|Signatory of the Real Food Campus Commitment (U.S.)||Yes|
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
Bon Appetit operates under the following standards:
-Protecting tomato pickers in Florida (first food service company to partner with the Coalition of Immokalee Workers)
-Empowering farmworkers and setting standards (as an early member of the Equitable Food Initiative)
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Macalester is currently drafting a food action plan to update its Sustainability Plan. This action plans follows the stipulations laid out by Real Food Campus Commitment, making benchmarks regarding sustainable food purchasing, food sustainability education, and tracking and assessment mechanisms. As part of this plan, students will be meeting and working closely with dining services and the campus to both make recommendations regarding sustainability and learn about the food procurement process.
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.