| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Elizabeth Drake |
| Submission Date | June 29, 2012 |
| Executive Letter | Download |
Swarthmore College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Clara
Fang Sustainability Coordinator Lang Center for Civic and Social Responsibility |
"---"
indicates that no data was submitted for this field
None
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
44
None
A brief description of the sustainable food and beverage purchasing program:
Swarthmore College Dining Services makes its best attempt possible to purchase foods which are local and sustainable. We try to purchase from vendors who have the least traveling distance to our venues. We support local farmers and processors.
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:
We do not have an updated current percentage of dollars spent on local/regional/organic items, though we are in the process of computing this. We conservatively estimate a minimum of 44% within 400 miles. (Linda McDougall, June 2012)
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.