Overall Rating Reporter
Overall Score
Liaison Nancy Apple
Submission Date Feb. 26, 2019
Executive Letter Download

STARS v2.1

Mount Holyoke College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete Reporter Nancy Apple
Director
Environmental Health & Safety
"---" indicates that no data was submitted for this field

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
13.40

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
27.54

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

Similar to Real Food Challenge (RFC), Dining defines “local” as a product that is grown or raised in New England or within 250 miles of campus (500 miles for meat). For mixed-ingredient products, at least 50% of the raw ingredients must be sourced within the above mentioned radius in order for the product to qualify as “local."

Dining defines “sustainable” as a product carrying an accepted 3rd party-verified sustainable certification. Dining currently only accepts certifications explicitly outlined in the RFC Standards 2.0.

In order for seafood to count as local, the landing dock must be within a 250 mile radius of campus OR in New England. To qualify as sustainable, the product must carry one of the following certifications: Salmon Safe, MSC, Monterey Bay Aquarium Seafood Watch Guide “Best Choices” or “Good Alternatives,” Global Animal Partnership (Steps 3 to 5+). At this time, Dining does not take into account whether the boat is owner-owned.

Different from the RFC standards, Dining does not consider GMO’s when determining whether or not a product can count as local or sustainable, nor does Dining place a cap on annual revenue.


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):

Dining collected detailed data for the full 2018 Fiscal Year (FY18), which spans from July 1, 2017 through June 30, 2018. Data was collected from all Dining locations on campus and separated into 5 categories: produce, proteins, dairy, grains, and value-added/misc. A similar report was also run for FY17 and FY16 in order to gain perspective on changes (both good and bad) that have occurred over the years. For each year, the reports can be broken down to show specific information - such as only New England products/vendors, only Massachusetts products/vendors, only “local” products, and only “certified sustainable” products.


Percentage of total dining services expenditures on Real Food A (0-100):
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Percentage of total dining services expenditures on Real Food B (0-100):
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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 Yes Yes
Dining operations and catering services operated by a contractor No No
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

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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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.