|Submission Date||Oct. 30, 2014|
OP-6: Food and Beverage Purchasing
Director of Sustainability
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:
The dining hall regularly purchases the following local products: potatoes, apples, dairy products, blueberries, eggs, carrots, greens, herbs, onions, seafood, squash, cabbage, beans, corn. Some of these items such as onions, cabbage, eggs, and meat products are produced right on campus.
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)?:
Unity College requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: Yes
Explanation: new selection
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:
Unity College requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: 1.0
Explanation: attempt to enter what STARS would not let me enter originally.
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:
We do not have any of these except for a vending contract.
A brief description of the sustainable food and beverage purchasing program:
Unity College operates it's own Dining Services and has increasingly purchased from vendors that distribute products grown and processed in northern New England. Additional purchases are made from local growers and Dining Services incorporates food grown on campus when possible. In 2013-14, Unity College spent 38% of its food dollars on food from these sources. In addition to sustainable food purchases, Dining Services engages students with outreach and education regarding sustainable food in its two campus facilities.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
The dining services director maintains an inventory of local food purchases.
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?:
|Dining operations and catering services operated by the institution||Yes||Yes|
|Dining operations and catering services operated by a contractor||No||No|
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:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
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.