| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.46 |
| Liaison | Margaret Bounds |
| Submission Date | March 2, 2018 |
| Executive Letter | Download |
Connecticut College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.31 / 6.00 |
Margaret
Bounds Director of Sustainability Office of Sustainability |
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):
Dining Services takes sustainability attributes, as described in a "sustainable food parameters" guiding document, as well as cost, into account when purchasing food. The milk and shelled eggs served in the dining halls are from local, community based suppliers. The Student Government Association passed a resolution mandating that all bananas served in the dining halls be Fair Trade. All tea and coffee served is Rainforest Alliance and/or Fair Trade certified.
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):
Sustainable food and beverages have been tracked for two representative months, September and February, to account for seasonal variation. Dining staff, working with student interns in the Office of Sustainability, went through invoices, researched businesses and tracked produce as it arrived to create the inventory. For this submission, only limited ingredient products were investigated on the local and community based criteria for inclusion in this inventory (1-3 ingredients).
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | Yes | Yes |
| Franchises (e.g. national or global brands) | No | No |
| Convenience stores | No | 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 :
We have also tracked products from local businesses (but whose ingredients do not meet local and community based), B Corporation Certification, and Non-GMO verified.
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:
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.