Stonehill College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Greg
Wolfe Business Manager/Director of Purchasing Finance |
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):
The College contracts with Sodexo food service. Where applicable, Sodexo requires local sourcing including dairy, fruit and vegetables. We estimate 20% of our food is local including 15% of our fruits and vegetables come from local sourcing, which can expand to 30% during the northeast growing season. The College has also voluntarily ended all bulk water purchases, and makes bottle fillers and water fountains available for free at all eating venues. All coffee products in the main cafe are Fair Trade certified, and Fair Trade coffee beans are processed locally. The Dining Services menu cycle includes several items featuring locally grown and processed meat products, and has contracted to receive additional shipments from nearby Langwater Farm. Dining Services defaulted to cage-free produced eggs only, and all dairy comes from locally sourced farms in New England. The fish products sourced by Sodexo, Red's Best, are 100% sustainable. The College has signed on to the Real Food Challenge, and a committee of students meets with college food contractors and administration regularly. In 2018, the College introduced a Green2Go program designed to reduce the number of single use containers, which was extremely successful. In the first semester of 2017, students bought 86,000 single use containers, compared to 22,000 during the first semester of 2018, a reduction of 64,000 or 75%. In the first semester of 2019, only 10,819 single use containers were used.
In 2021, the College introduced the Reuzzi program, with bar codes on all returnable containers to maximize returns. That pilot was expanded to the entire Dining commons in spring 2022.
If reporting Real/Good Food Calculator results, provide:
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) | Yes | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
Optional Fields
The College contracts with Sodexo food service. Where applicable, Sodexo requires local sourcing including dairy, fruit and vegetables. We estimate 20% of our food is local including 15% of our fruits and vegetables come from local sourcing, which can expand to 30% during the northeast growing season. The College has also voluntarily ended all bulk water purchases, and makes bottle fillers and water fountains available for free at all eating venues. All coffee products in the main cafe are Fair Trade certified, and Fair Trade coffee beans are processed locally. The Dining Services menu cycle includes several items featuring locally grown and processed meat products, and has contracted to receive additional shipments from nearby Langwater Farm. Dining Services defaulted to cage-free produced eggs only, and all dairy comes from locally sourced farms in New England. The fish products sourced by Sodexo, Red's Best, are 100% sustainable. The College has signed on to the Real Food Challenge, and a committee of students meets with college food contractors and administration regularly. In 2018, the College introduced a Green2Go program designed to reduce the number of single use containers, which was extremely successful. In the first semester of 2017, students bought 86,000 single use containers, compared to 22,000 during the first semester of 2018, a reduction of 64,000 or 75%. In the first semester of 2019, only 10,819 single use containers were used.
In 2021, the College introduced the Reuzzi program, with bar codes on all returnable containers to maximize returns. That pilot was expanded to the entire Dining commons in spring 2022.
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.