Overall Rating Silver
Overall Score 62.77
Liaison Lindsay Crum
Submission Date June 29, 2018
Executive Letter Download

STARS v2.1

Yale University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.75 / 6.00 Melissa Goodall
Associate Director
Office of Sustainability
"---" 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:
33

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

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):
---

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):

100% Australian grass fed and finished beef and lamb
• 100% local honey
• Cage free liquid eggs and cage free organic regional shell eggs
• Local milk
• 100% antibiotic free, cage free chicken
• Niman Ranch humanely raised, hormone free pork
• All fresh baked goods from regional bakeries, with 30% from New Haven bakeries
• 100% fair trade tea and organic fair trade coffee
• Nitrate free, locally produced hotdogs
• Sausage produced locally by a family owned business
• Seafood sourcing based on MSC Certification, underutilized species, and Monterey Bay Seafood Watch guidelines
• Locally produced tomato sauce from family owned business
• Yearly seasonal extension of frozen corn and green beans grown regionally
• Locally made pasta from a family owned manufacturer
• Regionally produced, minimally processed pizza dough
• 100% vegan mayonnaise
• Fresh market vegetable program: buying vegetables in-season and regionally grown whenever possible


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):

Yale Hospitality has an extensive data tracking system that was developed in-house to track five indicators: 1. Regional: produced within 250 miles/Local: produced in Connecticut; 2. sustainable farming practices (IPM and organic) and environmentally sensitive practices; 3. humane treatment of animals; 4. fair working conditions and wages for employees; 5. degree of processing. The timeframe for the sample provided is June 2017 - July 2018.

During this time period we shifted the majority of our Dining Hall production from autonomous production in 13 locations to consolidated production in one location. This change saved a considerable amount of money, which was reallocated for more sustainably sourced food. In addition, 85% of the menu is now plant-based, which is both more ecologically responsible and affordable, and allows funds to be reallocated.


Percentage of total dining services expenditures on Real Food A (0-100):
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Percentage of total dining services expenditures on Real Food B (0-100):
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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 Yes Yes
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services No No
Franchises (e.g. national or global brands) No No
Convenience stores Yes Yes
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) :
21.60

The website URL where information about the programs or initiatives is available:
Additional documentation to support 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 and complete the Data Inquiry Form.