| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.21 |
| Liaison | Ann Drevno |
| Submission Date | Feb. 26, 2020 |
Saint Mary's College of California
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.44 / 6.00 |
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):
SMC's vendor, Sodexo, tracks all food purchases, through their "LeanPath" tracking tool, which tracks sourcing location (e.g., locally sourced), waste avoided, as well as third-party certified (such as Fair Trade, Sustainable Fish and Seafood, Organic, natural meat products).
The methodology for tracking local sustainable purchases is as follows: 1. Gathering all available data from suppliers for time periods Feb & Sept 2019. These two time periods represent typical operations and account for differences in seasonality of ingredients. 2. Sorting data to eliminate non-food purchases, 3. Determining which products are sustainable/ethically sourced or plant based, using knowledge of the products purchased, item descriptions, information from suppliers and AASHE resources on criteria clarification. 4. Tabulating results by category. This was done using an excel spreadsheet and the Inventory document available on the AASHE STARS website.
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 | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | No | 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:
From purchasing local seasonal produce whenever possible to reducing inorganic and organic waste, your campus team is dedicated to providing you with an exceptional dining experience that is good for you and good for the planet.
This commitment was formalized with Sodexo's Better Tomorrow Plan. The Better Tomorrow Plan includes 14 commitments for a brighter future by focusing on three key priorities: health, community and planet.
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.