Overall Rating Gold
Overall Score 68.79
Liaison Lindsay Crum
Submission Date Aug. 3, 2020

STARS v2.2

Yale University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.98 / 6.00 Melissa Goodall
Associate Director
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:
12

Percentage of total annual food and beverage expenditures on plant-based foods:
42

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):

Yale Hospitality has an extensive data tracking system that was developed in-house to track five indicators: 1. Regional: produced within 300 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 July 2019 - June 2020.


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 Yes Yes
Student-run food/catering services No No
Franchises (e.g., regional or global brands) No No
Convenience stores Yes Yes
Vending services Yes Yes
Concessions No No

Total annual dining services budget for food and beverage products:
$10 million or more

A brief description of the institution’s sustainable food and beverage purchasing program:

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


Website URL where information about the food and beverage purchasing program 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.