Lafayette College
OP-6: Food and Beverage Purchasing

Bon Appetit's commitment to purchasing sustainable food and beverage is highlighted in our Flavor First Purchasing Strategy. The three objectives outlined in this strategy are as follows; 1. 100% adherence to our Circle of Responsibility (COR) Initiatives and Food Standards - which outline our sustainability initiatives regarding chicken, turkey, ground beef, shell eggs, fish and seafood, milk, and yogurt; 2. Buy 20% of our food from vendors enrolled in our Farm to Fork program; 3. For all other purchases, buy preferred products through preferred suppliers. Our kitchen principles highlight our food standards that have been created to assure the highest level of food quality for our guests: - Menus are written based on seasonality and availability of regional fresh products. Whenever possible, there are produced locally using sustainable and organic practices. - Turkey and chicken are produced without the routine use of antibiotics as a feed additive. - Our ground beef is Certified Humane from cattle raised on vegetarian feed with no antibiotics or added hormones. - Milk and yogurt are from cows not treated with artificial Bovine Growth Hormone. - Shell eggs are produced cage-free and are certified by Humane Farm Animal Care, Food Alliance or Animal Welfare Approved. - All seafood purchases, wild and farmed, follow the sustainability guidelines of the Monterey Bay Aquarium's Seafood Watch Program. Seafood should be purchased fresh when available locally or frozen at the source to ensure quality, and never air-freighted.

The methodology used to track/inventory expenditures on animal products is calculated on both the corporate level through electronically reported item level data and also on the unit level through invoices that are analyzed by the local team.