| Overall Rating | Gold |
|---|---|
| Overall Score | 65.39 |
| Liaison | Patrice Langevin |
| Submission Date | March 3, 2023 |
Pitzer College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.94 / 6.00 |
Patrice
Langevin Associate Vice President of Facilities & Capital Projects Facilities and Capital Projects |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
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.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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 | Yes | Yes |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s 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
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:
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.