Overall Rating Bronze - expired
Overall Score 36.57
Liaison Rania Assariotaki
Submission Date Nov. 5, 2015
Executive Letter Download

STARS v2.0

The American College of Greece
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete 3.00 / 4.00 Claudia Carydis
Vice President
Public Affairs
"---" indicates that no data was submitted for this field

Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
90
+ Date Revised: Nov. 16, 2015

A copy of an inventory, list or sample of sustainable food and beverage purchases:
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An inventory, list or sample of sustainable food and beverage purchases:

Spinach, fennel, eggs and goat’s cheese

Artichokes

Asparagus

Feta cheese

Sun dried tomatoes

Haloumi

Salads

Olive oil

Oregano

Sea bass,

Chic peas

Yogurt


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)?:
No

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:
---

A brief description of the sustainable food and beverage purchasing program:

Sustainable food is provided by third-party contractors who are running campus on-site restaurant facilities. Their core purchasing policy mandates food purchases from local providers. According to common practice, all vegetables, fish and dairy products are bought from local farm owners within a range even less than 200 miles from the campus area.

Beverages are excluded as they are provided mainly from multinational companies and only a small portion is provided locally.

+ Date Revised: Nov. 16, 2015

A brief description of the methodology used to track/inventory sustainable food and beverage purchases:

Purchases of sustainable food items are managed monitored by their provider based on ISO 22000 & Bio-Hellas ( http://www.bio-hellas.gr/en/Home/tabid/36/Default.aspx) procedures.


Total annual food and beverage expenditures:
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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 --- ---
Dining operations and catering services operated by a contractor --- ---
Franchises --- ---
Convenience stores --- ---
Vending services --- ---
Concessions --- ---

Has the institution achieved the following?:
Yes or No
Fair Trade Campus, College or University status No
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:
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The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
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Data source(s) and notes about the submission:
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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.