|Submission Date||March 6, 2020|
OP-7: Food and Beverage Purchasing
|0.00 / 6.00||
Director of Sustainability
Office of Sustainability
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):
All of the percentages reported above are 0, because there is not a formalized inventory method for all food purchased on campus from which local food purchases can be measured. The inventory attached above is from the student research of Isabel Llosa ('20) from 2017, who documented some of the local fruit/vegetable purchases by our dining services.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
|Dining operations and catering services operated by the institution||Yes||Yes|
|Dining operations and catering services operated by a contractor||No||No|
|Student-run food/catering services||Yes||No|
|Franchises (e.g., regional or global brands)||No||No|
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Dining Services purchasing program strives to uphold the College's commitment to sustainability by sourcing locally produced foods, reducing waste and conserving resources. Dining services not only directly purchases from local producers but also works with local, privately owned food distributers.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
We do not have an updated current percentage of dollars spent on local/regional/organic items or publicly published amount spent on food/beverage purchasing as a whole. Local/regional/organic purchases was estimated in 2012 to be 44% of food within 400 miles of campus.
This data was assembled by representatives from the Office of Sustainability.
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 and complete the Data Inquiry Form.