| Overall Rating | Silver |
|---|---|
| Overall Score | 45.28 |
| Liaison | Nina Bisbee |
| Submission Date | Sept. 22, 2023 |
Bryn Mawr College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.34 / 6.00 |
David
Chase Associate Director Food Services |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
We analyzed the food products purchased in FY22 from our purchasing system. The items are categorized in the system.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | --- |
| Student-run food/catering services | Yes | Yes |
| Franchises (e.g., regional or global brands) | No | --- |
| Convenience stores | No | --- |
| Vending services | Yes | No |
| Concessions | No | --- |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Bryn Mawr College Dining Services is committed to providing the most environmentally friendly dining program possible and one that supports the BMC Community. This includes offering seasonal local fruits, and always working to increase the proportion of local foods available in our Dining Halls. Our plant-forward station located in New Dorm Dining Hall utilizes the following principles:
- Plates centered around minimally processed foods…plant protein takes the lead!
- Fresh. Seasonal. Local. No added sweeteners and reduced sodium.
- Transparent ingredient sourcing that is supportive of sustainable farming and fisheries.
- Emphasis on healthy dietary patterns, including whole food, avoid excess servings and focus on calorie quality.
- Encourage innovation and sustainability through food purchasing patterns and practices to advance community health, social well-being and our food system.
- Reduce the role of animal-based foods; sourcing the healthiest affordable ingredients from antibiotic-free raised animals. If animal-based foods are served; prioritize fish, then dairy, then eggs.
- Unapologetic elevation of flavor and quality
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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.