| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 69.41 |
| Liaison | Yolanda Cieters |
| Submission Date | Feb. 22, 2016 |
| Executive Letter | Download |
Seattle University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.07 / 4.00 |
Phillip
Thompson Director CEJS |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
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
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)?:
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:
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:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
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
A brief description of the sustainable food and beverage purchasing program:
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
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
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.
Total annual food and beverage expenditures:
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 | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | Yes |
| 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 |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
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:
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.