Pomona College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Jennifer
Schmidt SIO Staff Sustainability Integration Office |
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):
While Dining is self-operated, it purchases food and beverage through many vendors. Dining services requires that these vendors track local, organic and 3rd party certified products. The reports are sent to the staff at the Sustainability Office on campus, and analyzed for internal and external reporting.
If reporting Real/Good Food Calculator results, provide:
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | Yes | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
Optional Fields
Pomona College transitioned from contract food service to self operated dining facilities in 2011. One of the primary reasons for this change was to ensure that the College could offer students, faculty and staff food that is not only appetizing and nutritious, but also sustainability and ethically produced. During their time in operation, the new team has started sourcing some certified MSC fish, humanely-raised and antibiotic free meat, local and/or organic hand fruit and vegetables, fair trade organic beverages, locally-made bread and bagels, and many other local and/or organic items. This year Pomona published a sustainability action plan including a definition of sustainable food and initiatives to increase sustainable food purchases. The current definition includes:
Local: Within 250 miles of campus
Fair: Fair Trade or Fair Labor certified
Humane: Cage free, free-range, humane treatment certifications
Organic: USDA Certified Organic and other third party certifications
Sustainable Seafood: Seafood Watch Best Choice or Marine Stewardship Council certified
Other: Antibiotic and hormone free, vegan and vegetarian alternatives to meat, Food Alliance Certified
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.