Overall Rating Gold
Overall Score 66.38
Liaison Olivia Shehan
Submission Date Nov. 13, 2018
Executive Letter Download

STARS v2.1

Wellesley College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
1.00 / 6.00 Dorothea Von Herder
Sustainability Coordinator
Facilties
"---" indicates that no data was submitted for this field

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
13

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Yes

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
25.34

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

We use any local products including breads, milk, ice cream, seafood, numerous sustainably grown or produced items, and all paper products are compostable. We are Gulf of Maine Research Institute certified and purchase seafood that is local and sustainably harvested. We source antibiotic-hormone-nitrate free sustainably raised beef and pork. We transitioned over to a cane sugar that uses the leftover cane fiber to product the electricity to make it. We work with our produce supplier to source us local produce whenever available.


An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

The coordinator completed the Real Food Calculator in that she compiled the spreadsheet of every food item purchased and researched the attributes of each item. Results of the RFC are used for the data entries in regards of food purchases and labeling.


Percentage of total dining services expenditures on Real Food A (0-100):
0

Percentage of total dining services expenditures on Real Food B (0-100):
13

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 No No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services Yes No
Franchises (e.g. national or global brands) No No
Convenience stores No No
Vending services Yes Yes
Concessions No No

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
---

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
---

The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
---

In the spreadsheet humanely raised pork meat products are listed as Yes under "Humane" say, "Certified Humane by Humane Farm Animal Care (swine only)".

Other humanely raised meat products such as beef and chicken are listed as "Certified Humane by Humane Farm Animal Care (all species except swine)".

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.