| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.38 |
| Liaison | Laurie Husted |
| Submission Date | June 12, 2014 |
| Executive Letter | Download |
Bard College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.85 / 4.00 |
Katrina
Light Director Food Sustainability Chartwells |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
Bard College has signed onto the Real Food Challenge and therefore this data is based on August and September 2013. While it is true that 10% of our vegetables are harvested from the Bard College Farm during that time and that helps increase our numbers of Real Food - we have started several relationships with local vegetable purveyors since then that should ensure the vegetable numbers are staying constant in the winter months. Since our percentages of Real Food A and Real Food B continue to tick upward - it is assured that this representative sample will continue to improve.
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)?:
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:
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:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
We have not broken out the small on-campus store inventory from the all you can eat Dining Hall facility. As such, the Real Food % applies equally to all locations across the board.
A brief description of the sustainable food and beverage purchasing program:
Bard College is working with several local vendors to procure Hudson Valley produce and proteins. We are committed to satisfying and exceeding the 20% Real Food Challenge procurement challenge. We are also aiming to increasing our local procurement to 20% beyond that Real Food Challenge goal.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
We have Real Food Challenge calculator interns who enter all of the invoices into the Real Food online Calculator tool.
Total annual food and beverage expenditures:
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 |
| Franchises | No | No |
| Convenience stores | Yes | Yes |
| Vending services | No | No |
| Concessions | No | 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.) | Yes |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
Chartwells Dining has signed onto several sustainability campaigns. All accounts are required to serve fish that is Marine Stewardship certified, cage-free eggs, and tomatoes grown in accordance with the CIW code of conduct.
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:
Bard College is committed to satisfying and exceeding the 20% Real Food Challenge procurement challenge. During the growing season, our 1.25 acre Bard College Farm sends fresh, organically grown produce to the dining hall daily. The Bard College Farm is beginning its third growing season and is currently offsetting 10% of the vegetables served on campus during the harvest - that number will continue to increase as the farm matures. We are working within the NE infrastructure to increase our procurement of sustainable food.
Bard College is committed to satisfying and exceeding the 20% Real Food Challenge procurement challenge. During the growing season, our 1.25 acre Bard College Farm sends fresh, organically grown produce to the dining hall daily. The Bard College Farm is beginning its third growing season and is currently offsetting 10% of the vegetables served on campus during the harvest - that number will continue to increase as the farm matures. We are working within the NE infrastructure to increase our procurement of sustainable food.
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.