| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.40 |
| Liaison | Austin Sutherland |
| Submission Date | Feb. 21, 2018 |
| Executive Letter | Download |
University of Pennsylvania
IN-10: Sustainable Dining Certification
| Status | Score | Responsible Party |
|---|---|---|
|
0.50 / 0.50 |
"---"
indicates that no data was submitted for this field
Is at least one on-campus dining hall or food service outlet certified by the following organizations? (at least one positive response required):
| Yes or No | |
| The Food Recovery Network | Yes |
| The Green Restaurant Association (GRA) (Two Star or higher) | Yes |
| Green Seal (GS-55 Standard for Restaurants and Food Services) | No |
| Leaders for Environmentally Accountable Foodservice (LEAF) | No |
| Marine Stewardship Council (MSC) Chain of Custody Certification | No |
| Responsible Epicurean and Agricultural Leadership (REAL) | No |
| An equivalent program approved by AASHE | --- |
A brief description of each certified dining hall or food service outlet, including the year the certification was achieved and/or renewed:
Penn's dining contract vendor, Bon Appetit Company, established in 1999 a company-wide commitment to buying locally, called Farm to Fork. Chefs for Penn dining halls are required to purchase at least 20 percent of their ingredients from small farms and ranches located within 150 miles of their kitchens that are registered through this program. By buying directly from farmers, Penn chefs have much more control over what types of agribusiness are supported with University resources. Priority is given to supporting true family farms, where the owners live on or near the land, work it themselves, and therefore are conscientious stewards. In 2011, Bon Appetit defined a new mid-size category for regional meat producers, and also launched a companion seafood program, called Fish to Fork. The rules for Farm to Fork eligibility for all farms are on the Bon Appetit Company website, at http://www.bamco.com/sourcing/farm-to-fork-criteria/
In 2014, Bon Appetite defined a Locally Crafted category, for local artisans who support socially and environmentally responsible practices through community entrepreneurship.
Saxby's Coffee, a local, Philadelphia-based company, manages coffee at a number of on-campus locations, and is Food Recovery Certified. Saxby's partners with Sunday Breakfast Rescue Mission for food recovery.
While the Penn Main Campus dining halls are not Food Recovery certified, they partner with Feeding America member, Philabundance; a Philadelphia organization which provides meals for food insecure community members. https://www.philabundance.org/learn/about-us/
The Crompton Cafe at the Morris Arboretum of the University of Pennsylvania is a 3 star certified Green Restaurant. http://www.dinegreen.com/find-restaurants
Optional Fields
Additional documentation to support the submission:
---
Data source(s) and notes about the submission:
http://www.bamco.com/timeline/fish-fork/
http://www.bamco.com/timeline/sustainable-seafood/
http://university-of-pennsylvania.cafebonappetit.com/penn-wellness/#panel-its-all-connected-2
http://www.bamco.com/sourcing/farm-to-fork-criteria/
https://www.philabundance.org/learn/about-us/
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.