Overall Rating | Gold |
---|---|
Overall Score | 65.20 |
Liaison | Denice Koljonen |
Submission Date | Feb. 17, 2022 |
Boston College
OP-7: Food and Beverage Purchasing
Status | Score | Responsible Party |
---|---|---|
0.87 / 6.00 |
Megan
O'Neill Assoc. Director Dining Services |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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 | Yes | No |
Vending services | Yes | Yes |
Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
Boston College's dining team prides itself on living our school's Jesuit values of social justice and educating the whole person. Our food service is unique in that it is 100% self-operated and therefore empowered to set its own agenda, which over the past few years has been focused on prioritizing ecologically sound and socially just food. Most notable in our efforts has been the fall 2017 launch and continued support of our self-branded "F.R.E.S.H. to Table" initiative which promotes food literacy among students and staff, while prioritizing the purchase of regional, sustainable, healthy and ethically produced food. FRESH stands for Fairly Traded, Regionally, Equitable, Sustainable and Healthy. Our dining program includes a team of 6 student interns devoted to our mission of ensuring that healthy, sustainable and socially just food served in a higher educational environment.
Note: We do not use Real Food Calculator so skipped the two Real Food questions.
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.