Overall Rating Silver
Overall Score 57.27
Liaison Jane Stewart
Submission Date March 4, 2022

STARS v2.2

Washington and Lee University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.25 / 6.00 Nicole Poulin
Campus Garden Manager
Office of Sustainability
"---" indicates that no data was submitted for this field

Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
0.57

Percentage of total annual food and beverage expenditures on plant-based foods:
40.54

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):

Dining services provided the Office of Sustainability with two inventory spreadsheets for their two providers, Cavalier Produce and US Foods, for the fiscal year 2020/2021. The Office of Sustainability staff and interns went through the spreadsheets and accounted for any plant-based items that were purchased. The sustainably-sourced portion of this category was more difficult, as we do not have a lot of information from US Foods in regards to sustainability outside of if a product is label "USDA organic" in the name of the product, which we counted towards sustainably-sourced. Cavalier Produce, which sources a lot of their inventory locally in Virginia, was able to give us more detailed information for the local items that W&L purchased, including farm name and some contact information. This information made researching certifications and calling farms to discuss sustainably-practices doable.


Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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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 Yes Yes
Dining operations and catering services operated by a contractor No No
Student-run food/catering services No No
Franchises (e.g., regional or global brands) No No
Convenience stores No No
Vending services Yes No
Concessions No No

Total annual dining services budget for food and beverage products:
$1 million - $4.9 million

A brief description of the institution’s sustainable food and beverage purchasing program:
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Website URL where information about the food and beverage purchasing program is available:
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Additional documentation to support the submission:
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Feedback from AASHE after review: "Inventory is a bit difficult to follow. For this or future reports, consider using the STARS 2.2 Food and Beverage Purchasing Inventory template". Given that our Campus Garden Manager was responsible for collecting this information, and the re-submissions are due during the busy spring planting season, we will decline to re-do the inventory at this time. However, we will take this into consideration for future submissions. - KH

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.