| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.20 |
| Liaison | Megan Butler |
| Submission Date | May 31, 2017 |
| Executive Letter | Download |
Macalester College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.06 / 6.00 |
Chuck
Parsons General Manager, Cafe Mac Bon Appetit |
"---"
indicates that no data was submitted for this field
This credit requires:
- A completed STARS Food and Beverage Purchasing Inventory,
- An itemized inventory based on output from the Real Food Calculator, or
- An alternative inventory that includes for each product:
- Product vendor
- Product label/brand
- Product description
- The category in which the product qualifies (Third Party Verified or Local & Community Based)
- Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products
Part 1
Third Party Verified and Community Based Products
20
Part 2
Animal Products
Yes
Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
37.24
Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
Bon Appétit Management Company has been leading the way on animal welfare issues within the food industry since its inception. Whether it’s sourcing from higher welfare suppliers, endorsing legislation tackling animal cruelty, or offering more plant-based meals, the company sets a very high bar for social responsibility.
Our contracted pork comes from sows that live in group housing, not inhumane gestation crates, for over 90% of their pregnancies. Our pork also comes from animals never given antibiotics or growth promoters (since 2016).
Our ground beef is humanely raised (since 2012).
No foie gras or crate-raised veal (since 2012).
Eggs are certified cage-free (shell eggs since 2005, and precracked/liquid eggs on track for mid-2016).
Turkey and chicken are raised without routine antibiotics (since 2003).
Milk and yogurt come from cows not treated with rBGH (since 2003).
Vegetarian/vegan options offered every meal day (always).
An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
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
If uploading output from the Real Food Calculator, provide:
2
Percentage of total dining services expenditures on Real Food B (0-100):
18
Required if pursuing either part of the credit:
| 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. national or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Optional Fields
At Bon Appétit Management Company, we believe that farmworkers should not only be recognized for their contribution to our food system, but enjoy the same rights and protections as employees in other occupations.
We are proud to be an early member of the Equitable Food Initiative, a unique partnership among businesses and advocacy groups that have come together to develop standards, training processes, and a certification to protect farmworkers and produce safer, healthier food.
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
---
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
---
Data source(s) and notes about the submission:
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 or simply email your inquiry to stars@aashe.org.