Seattle University
OP-6: Food and Beverage Purchasing

http://su.cafebonappetit.com/wellness/sustainability/local-food Beef is free of antibiotics and hormones and given vegetarian feed Chicken and turkey are raised without antibiotics in their food Eggs are Certified Humane and cage-free Milk is from a local dairy, free of antibiotics and hormones Pork is raised without antibiotics as a first preference Salmon is wild caught in Washington. Seafood meets Monterey Bay Aquarium Seafood Watch guidelines Fair Trade, shade grown, organic coffee Fair Trade bananas Fair Trade chocolate Local Dairy Fruits and vegetables are from North America, in season and organic when possible 20 local farmers supply 50% of the fruits and vegetables Certified organic produce Baked goods use local, sustainably harvested grains

http://su.cafebonappetit.com/wellness/ Beef is free of antibiotics and hormones and given vegetarian feed Chicken and turkey are raised without antibiotics in their food Eggs are Certified Humane and cage-free Milk is from a local dairy, free of antibiotics and hormones Pork is raised without antibiotics as a first preference Salmon is wild caught in Washington. Seafood meets Monterey Bay Aquarium Seafood Watch guidelines Fair Trade, shade grown, organic coffee Fair Trade bananas Fair Trade chocolate Local Dairy Fruits and vegetables are from North America, in season and organic when possible 20 local farmers supply 50% of the fruits and vegetables Certified organic produce Baked goods use local, sustainably harvested grains

Bon Appétit, Seattle University's contracted food service provider, has a strict set of company standards that must be adhered to regarding sustainably produced foods. Included in these standards are the following: Buying local whenever possible – minimum target – 20% Buying organic when possible Hormone- free milk always Cage free eggs always Fair trade products when possible Several food alliance partnerships Farm to Fork program sources locally produced items made from local ingredients Humane certified pork is required from all producers

The Food Standards Dashboard is a groundbreaking new companywide reporting and tracking tool that brings our wellness, culinary, and sustainability commitments together in one, easy-to-access (and easier to manage), visually driven place. Custom-built by an in-house team of developers, the dashboard software collects data from many sources and makes it accessible and transparent at a glance to our chefs and managers. For example, the dashboard shows each unit where they stand on Bon Appétit’s many sustainability and well-being commitments, such as their Farm to Fork purchasing expenditures (each chef is required to source at least 20% of her ingredients from small farms and ranches within 150 miles); whether they’ve accidentally ordered any seafood not rated Green or Yellow by Seafood Watch; their percentage of lean versus fatty protein choices, and their average number of vegetarian, vegan, and In Balance options per meal period.