| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.14 |
| Liaison | Lindsey Kalkbrenner |
| Submission Date | May 3, 2014 |
| Executive Letter | Download |
Santa Clara University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.42 / 4.00 |
Robert
Lubecky General Manager Dining Services by Bon Appetit |
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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:
10.50
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
None
An inventory, list or sample of sustainable food and beverage purchases:
Menus are written based on seasonality and availability of regional fresh product. Whenever possible, these are produced locally using sustainable and organic practices. Turkey and chicken are produced without the routine use of antibiotics as a feed additive. Our ground beef is Certified Humane from cattle raised on vegetarian feed with no antibiotics or added hormones. Milk and yogurt are from cows not treated with artificial Bovine Growth Hormone. Shell eggs are produced cage-free and are certified by Human Farm Animal Care, Food Alliance or Animal Welfare approved. All seafood purchases, wild and farmed, follow the sustainability guidelines of the Monterey Aquarium’s Seafood Watch program. Seafood should be purchased fresh when available locally or frozen at the source to ensure quality, and never air-freighted.
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:
Bon Appetit's commitment to purchasing sustainable food and beverage is highlighted in our Flavor First Purchasing Strategy.
The three objectives outlined in the strategy are as follows;
1. 100% adherence to our Circle of Responsibility (COR) Initiatives and Food Standards - which outline our sustainability initiatives regarding chicken, turkey, ground beef, shell eggs, fish and seafood, milk, and yogurt;
2. Buy 20% of our food from vendors enrolled in our Farm to Fork program;
3. For all other purchases, buy preferred products through preferred suppliers.
Our kitchen principles highlight our food standards that have been created to assure the highest level of food quality for our guests:
• Menus are written based on seasonality and availability of regional fresh product. Whenever possible, these are produced locally using sustainable and organic practices.
• Turkey and chicken are produced without the routine use of antibiotics as a feed additive.
• Our ground beef is Certified Humane from cattle raised on vegetarian feed with no antibiotics or added hormones.
• Milk and yogurt are from cows not treated with artificial Bovine Growth Hormone.
• Shell eggs are produced cage-free and are certified by Humane Farm Animal Care, Food Alliance or Animal Welfare Approved.
• All seafood purchases, wild and farmed, follow the sustainability guidelines of the Monterey Bay Aquarium’s Seafood Watch program. Seafood should be purchased fresh when available locally or frozen at the source to ensure quality, and never air-freighted.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
The methodology used to track/inventory expenditures on animal products is calculated on both the corporate level through electronically reported item level data and also on the unit level through invoices that are analyzed by the local team.
None
Total annual food and beverage expenditures:
4,982,227
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 | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | 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:
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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:
also see:
http://www.scu.edu/sustainability/operations/food.cfm
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.