| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 46.98 |
| Liaison | Joanne Wong |
| Submission Date | Feb. 27, 2015 |
| Executive Letter | Download |
Mills College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.47 / 4.00 |
Merilee
McCormick General Manager Bon Appetit Management Company |
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:
The Farm to Fork items for the month of September 2014 include items such as flour tortillas, Portobello mushrooms, baby lettuce mix, cilantro, mint, firm tofu and eggs.
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:
1. Our coffee is fair trade certified.
2. Poultry is raised without antibiotics.
3. Milk and yogurt are from cows not treated with artificial Bovine Growth Hormone.
4. Ground beef from cows raised on vegetarian feed without antibiotics or hormones.
5. Eggs are cage free and Certified Humane.
6. Follows Monterey Bay Aquarium's Seafood Watch guidelines.
7. During certain months of the year, the majority of our produce is locally grown. During winter the amount is lower and during summer is higher.
8. Farm to Fork is an initiative to buy seasonal and regional ingredients locally, within 150 miles, with a goal of spending at least $0.20 of every dollar with small and local farmers and artisans.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
There is a Corporate Accounting System with a coding system to track purchases. As invoices are entered into the accounting system, a GL code is assigned to each item that designates whether it is Farm to Fork. Partner vendors pull the regulated inventory apart from non-Farm to Fork 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?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
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.) | No |
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:
Data source(s) and notes about the submission:
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.