| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.37 |
| Liaison | Alan Brew |
| Submission Date | Feb. 26, 2021 |
Northland College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 6.00 |
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indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
18.23
Percentage of total annual food and beverage expenditures on plant-based foods:
26.25
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Chartwells Food Service staff maintain detailed records of all food purchases on a regular and ongoing basis. To account for seasonal variation, Chartwells inventoried all items purchased during January and October to give a representative sample of what is purchased during a school year. In October, Chartwells is still buying some local products; after the fresh products run out, Chartwells turns to the College's Food Processing Facility to continue to purchase local produce.
If reporting Real/Good Food Calculator results, provide:
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Which of the following food service providers are present on campus and included in the inventory/assessment?:
| 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., regional or global brands) | No | No |
| Convenience stores | Yes | Yes |
| Vending services | No | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
Less than $500,000
Optional Fields
Northland College, a committed leader in higher education sustainability, will continually work to develop a robust and visionary food procurement and sustainable dining program that is healthy, inclusive, seasonal, local, and sensitive to impacts on climate and the environment.
A) Procurement: We are committed to sourcing food sustainably, which is the central pillar of this policy. In addition to the longstanding commitment to hyper-local (within 50 miles) purchasing, Northland adopted the REAL Food Standards in 2019 to guide procurement for dining operations. We have committed to expanding the proportion of food served that is classified as REAL meeting at least one of four categorical standards of the Real Food Challenge: local; ecologically-sound; humane; and fair. Because one metric doesn’t capture the complexity of the food system, we will continue to use additional criteria, such as supporting community based businesses, consideration of the climate and environmental impact of our food choices, and purchasing from hyper local farmers.
B) Dining Experience: We are committed to enhancing the dining experience of our students by providing healthy, nutritious food that meets the dietary needs of all students, is prepared in appealing and diverse ways. Transparent information about food that is served is another critical element of the dining experience so that students can make choices informed by health considerations and personal values.
C) Waste Reduction: We are committed to reducing waste associated with campus dining and catering operations. This includes food waste reduction, composting food waste, and eliminating packaging and the use of single use disposables.
This policy applies to all contracted on-campus Food Services (cafeteria and catering) intended for the Northland College community
A) Procurement: We are committed to sourcing food sustainably, which is the central pillar of this policy. In addition to the longstanding commitment to hyper-local (within 50 miles) purchasing, Northland adopted the REAL Food Standards in 2019 to guide procurement for dining operations. We have committed to expanding the proportion of food served that is classified as REAL meeting at least one of four categorical standards of the Real Food Challenge: local; ecologically-sound; humane; and fair. Because one metric doesn’t capture the complexity of the food system, we will continue to use additional criteria, such as supporting community based businesses, consideration of the climate and environmental impact of our food choices, and purchasing from hyper local farmers.
B) Dining Experience: We are committed to enhancing the dining experience of our students by providing healthy, nutritious food that meets the dietary needs of all students, is prepared in appealing and diverse ways. Transparent information about food that is served is another critical element of the dining experience so that students can make choices informed by health considerations and personal values.
C) Waste Reduction: We are committed to reducing waste associated with campus dining and catering operations. This includes food waste reduction, composting food waste, and eliminating packaging and the use of single use disposables.
This policy applies to all contracted on-campus Food Services (cafeteria and catering) intended for the Northland College community
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about 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 or simply email your inquiry to stars@aashe.org.