|Overall Rating||Gold - expired|
|Submission Date||June 9, 2017|
OP-6: Food and Beverage Purchasing
|1.08 / 4.00||
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 2014-15 purchases using criteria from the Real Food Challenge. A review of each of the purchases on the inventory resulted in 90% of the vendors meeting the dual criteria of local and community based or third party certified.
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:
Middlebury reaffirmed its longstanding commitment to sustainable dining when President Ron Liebowitz signed on to the national Real Food Challenge (RFC) on December 2, 2014. Middlebury pledged that by 2016, 30 percent of food purchased for Dining Services will meet RFC criteria, including local (within 150 miles), ecologically sound, fair working conditions, and humane animal treatment. That goal has been met and we are currently working toward a new goal of 50% by 2020.
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.
Middlebury does all its food purchasing from within Dining Services and does not outsource its food service. This provides a greater degree of freedom and control in selecting vendors who follow sustainability related guidelines and practices.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Under the guidance of the Office of Sustainability Integration and Dining Services, four interns used the Real Food Challenge online calculator to assess food purchases from three representative months: October, March, and July. They reviewed all the receipts for purchases during those months and used existing documentation or obtained evidence from the providers of their qualifying characteristics for the Real Food criteria. Subsequently, the individual vendors from whom purchases were made were tagged according to whether they met the community based or third party certified requirement to determine that 90% of them did so.
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.)||Yes|
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 or simply email your inquiry to email@example.com.