| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.85 |
| Liaison | Patrice Langevin |
| Submission Date | Nov. 19, 2015 |
| Executive Letter | Download |
Pitzer College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.54 / 4.00 |
Cindy
Bennington General Manager Dining Services |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
13.50
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
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None
An inventory, list or sample of sustainable food and beverage purchases:
- locally roasted, certified organic coffees
- locally produced breads and tortillas
- locally grown fruits, herbs, and vegetables
- chicken and turkey raised without the routine, non-therapeutic use of antibiotics in feed and water
- milk and yogurt comes from cows not given bovine growth hormone (rBGH)
- shell eggs are certified cage-free by Humane Farm Animal Care, Food Alliance, or Animal Welfare Approved
- ground beef is from cattle that have been humanely raised from either a Farm to Fork vendor or one certified by Humane Farm Animal Care or Global Animal Partnership, on a 100% vegetarian diet, with no antibiotics or artificial hormones
- our chefs strive to purchase at least 20 percent of their ingredients from small (under $5 million in sales), owner-operated farms and ranches located within 150 miles of our campus
None
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)?:
No
None
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:
---
None
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:
---
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
A brief description of the sustainable food and beverage purchasing program:
Efforts are made to purchase food and beverages in accordance with the company's farm to fork program and sustainability initiatives. Compliant suppliers and sources are pre-identified by the company at the corporate level. Training materials and purchasing instructions are distibuted to unit level management. Compliance with the company's purchasing strategy, called "Flavor First," is monitored at the corporate level. The objectives of the Flavor First strategy are:
1. 100% adherence to our COR (Circle of Responsibility) Initiatives and Food Standards, which describe our sustainability initiatives for sourcing produce, ground beef, chicken, turkey, shell eggs, milk, dairy, and seafood
2. Buy 20% of our food from enrolled Farm to Fork vendors
3. For all other items, buy preferred products through preferred suppliers
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
The volume of items purchased in compliance with farm to fork and sustainability initiatives are recorded separately in accounting records at the unit level. At the corporate level, the company compiles purchasing records electronically from approved suppliers and vendors. Compliance is noted in purchasing reports produced at the corporate level which rate our unit compliance with the company's purchasing strategy, Flavor First.
None
Total annual food and beverage expenditures:
1,608,997
US/Canadian $
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 |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---
None
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:
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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.