Skidmore College
OP-7: Dining Service Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Tarah
Rowse Director of Sustainability Sustainability Office |
7.1 Percentage of food and beverage spend that meets sustainability criteria
Percentage of food and beverage spend on products that are sustainably or ethically produced:
Percentage of food and beverage spend on plant-based foods:
Inventory of qualifying food and beverage purchases:
Description of the methodology used to determine the spend on products that are sustainably or ethically produced:
Skidmore conducts our food expenditure analysis using a representative sample (July, September, October, and April) of the fiscal year (June 1 to May 31). All Dining service food purchases are included (main dining hall, cafe purchases, convenience store, catering, etc.). Vending is not included. Purchasing data is shared in a summary spreadsheet from from our primary provider and as individual invoices for all other providers.
Purchasing data is reviewed and items with sustainablity labels are designated as such, based on the AASHE STARS 3.0 criteria. Four qualifying sustainability standards were identified for our food purchases: USDA Organic, Aquaculture Stewardship Council, Fairtrade international, and Rainforest Alliance certified. All sustainably or ethically produced expenditures are provided in our inventory.
Description of the methodology used to determine the spend on plant-based foods:
A mixed approach (broad category and itemized) was taken to identify plant-based expenditures within the relevant categories (dairy, eggs, fish, meat, and poultry were excluded, leaving baked goods, beverages, grocery, produce, and tea/coffee). Plant-based UNSPC codes and GDSN codes were referenced in determining a designation. First, whole categories were designated plant-based (produce, tea/coffee, and fresh bread within baked goods). Then beverage items were reviewed to identify, juice, wine, beer, and plant-based milk items. Finally, grocery items were evaluated using the reference codes/descriptions. All plant-based expenditures are provided in our food inventory.
The Reporting Tool will automatically calculate the following figure:
7.2 Percentage of dining service spend with social impact suppliers
Performance year for social impact dining service purchasing:
Percentage of dining service spend with social impact suppliers:
Narrative and/or website URL providing an overview of the dining service program’s social impact suppliers:
Skidmore purchased food from four certified B Corps companies: Guayaki Yerba Mate, Ben & Jerry's, Cabot, and King Arthur. Sushi is purchased from Duo, identified as a marginalized group (ethnic minority). All social impact supplier expenditures are provided in our inventory.
Description of the methodology used to determine the spend with social impact suppliers:
Research was done to identify the items purchased from B Corps businesses. In addition, a review of local providers was done to determine whether there were any empoyee owned, social enterprise, or enterprises owned by marginalized groups.
The Reporting Tool will automatically calculate the following figure:
Optional documentation
Additional documentation for this credit:
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.