|Submission Date||May 1, 2014|
OP-6: Food and Beverage Purchasing
Director of Sustainability Integration
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:
This inventory is based off of data collected from October 2012 purchases using criteria from the Real Food Challenge. We plan to process additional months to provide a more representative number.
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:
Dining Services Mission Statement: Middlebury College Dining Services is committed to supporting local food systems. Our goal is to provide the highest quality and best tasting food to our students as well as to create a dining experience that engages with our community and our environment.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Four interns used the Real Food Challenge online calculator to assess food purchases from the month of October in 2012. The group felt that October is a representative month for the bulk of Middlebury's food and beverage purchases.
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||---||---|
Has the institution achieved the following?:
|Yes or No|
|Fair Trade Campus, College or University status||---|
|Certification under the Green Seal Standard for Restaurants and Food Services (GS-46)||---|
|Marine Stewardship Council (MSC) certification||---|
|Signatory of the Real Food Campus Commitment (U.S.)||---|
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
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.