Overall Rating | Silver - expired |
---|---|
Overall Score | 57.29 |
Liaison | Jennifer Kleindienst |
Submission Date | Dec. 1, 2016 |
Executive Letter | Download |
Wesleyan University
OP-7: Food and Beverage Purchasing
Status | Score | Responsible Party |
---|---|---|
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1.20 / 6.00 |
Michael
Strumpf Bon Appétit Resident District Manager Campus Dining Service |
Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):
An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
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 | No | No |
Dining operations and catering services operated by a contractor | Yes | Yes |
Student-run food/catering services | Yes | No |
Franchises (e.g. national or global brands) | No | No |
Convenience stores | Yes | No |
Vending services | Yes | No |
Concessions | Yes | No |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
Data above is from Bon Appetit's FY15 (October 2014-September 2015). Real Food data and meat data is extrapolated from a two-month period in Spring 2015.
Naked Juice contains fair trade bananas. Tomatoes are purchased through the Fair Food program.
The following animal product purchases are classified as sustainable:
Poultry: 6.1%
Meat: 39.4%
Seafood: 31.3%
Eggs: 89.2%
Dairy: 34.7%
For more information about Bon Appétit's Farm to Fork program, visit http://bamco.com/sustainable-food-service/farm-to-fork.
For more information about the Real Food Campus Commitment, visit http://www.realfoodchallenge.org/commitment.
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.