| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 74.24 |
| Liaison | Lindsey Lyons |
| Submission Date | April 30, 2015 |
| Executive Letter | Download |
Dickinson College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.14 / 4.00 |
Tyce
Herrman Projects Coordinator Center for Sustainability Education |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
3.56
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
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None
An inventory, list or sample of sustainable food and beverage purchases:
Dickinson College Farm - Boiling Springs, PA
Terranetti's Italian Bakery - Mechanicsburg, PA
Betsy's Bakery - Camp Hill, PA
Three Springs Fruit Farm - Aspers, PA
Beechwood Orchards - Biglerville, PA
Warrington Farm Meats - Newville, PA
Honey Man
Deitch's Farm Market - Carlisle, PA
None
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
No
None
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
---
None
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
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None
A brief description of the sustainable food and beverage purchasing program:
All menu items and recipes are reviewed to maximize procurement of available, local foods. For example, food items or ingredients are defined within an automated software program to “prefer” local vendors or vendors with known local, sustainable, or organic products when producing purchase order guides.
All produce needs are checked against the weekly availability list provided by the Dickinson College Farm; when available, those products are purchased from the Farm.
Menu and ingredient testing are conducted with students, faculty, and employees with first questions related to origin, sustainability factors, and best alternatives.
Dickinson Dining Services (DDS) employs a “sustainability intern” for either pay or academic credit each fall and spring term. The intern’s work is to review all products purchased, identify “food miles,” and record for additional analysis. The intern also offers alternatives that may be more sustainable or local than current products. The intern interviews distributors, processors, manufacturers, and farmers to verify if local, sustainable, organic, natural, and humane practices are being employed.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
DDS is coding food items as local, natural, organic, etc. to provide automated reporting on various characteristics. Many of the characteristics are still being verified with vendors.
None
Total annual food and beverage expenditures:
3,390,838.18
US/Canadian $
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 | No | No |
| Franchises | No | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
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None
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
Dining services data is for August 1 2013 - July 31 2014, one month later than our FY14 (July 1 2013 - June 30 2014).
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.