| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.11 |
| Liaison | Sarah Williams |
| Submission Date | Feb. 7, 2020 |
Whitman College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.52 / 6.00 |
Elissa
Brown Campus Sustainability Coordinator Office of Sustainability, Physical Plant Services |
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indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
12.21
Percentage of total annual food and beverage expenditures on plant-based foods:
59.69
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):
The methodology used to track/inventory expenditures 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.
If reporting Real/Good Food Calculator results, provide:
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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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Bon Appetit's commitment to purchasing sustainable food and beverage is highlighted in our Flavor First Purchasing Strategy. The three objectives outlined in the 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 product. Whenever possible, these 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.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.