| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 69.73 |
| Liaison | Lindsey Lyons |
| Submission Date | April 30, 2012 |
| Executive Letter | Download |
Dickinson College
SD-3: Food and Beverage Purchases
| Status | Score | Responsible Party |
|---|---|---|
|
N/A |
Daniel
Webster Sustainability Projects Coordinator Center for Sustainability Education |
The percentage of food and beverage expenditures that were processed within 100 miles of the institution by a company that is not publicly traded:
The percentage of food and beverage expenditures that were grown within 100 miles of the institution:
List what tool your institution is using to track this information (e.g. Center for Environmental Farming Systems or CBORD):
List items procured for dining services from on-campus organic garden(s):
Whole fresh broccoli,cucumbers, green leaf lettuce, Mescaline lettuce, chopped Romaine lettuce, green Swiss Chard, cantelope, fresh parsley, whole green peppers, whole red peppers, fresh sliced peppers, pickles, pre-made salad with homemade dressing, fresh basil, fresh rosemary, fresh thyme, baby spinach, fresh spinach, yellow squash, tomatoes, cherry tomatoes, and, most recently, 150 pounds of ground grass-fed beef.
The percentage of total food and beverage expenditures spent by dining services to procure items from on-campus organic garden(s):
List all Fair Trade certified items purchased:
All regular and decaf coffee if Fair Trade certified.
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.