| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 46.71 |
| Liaison | Matthew Harmin |
| Submission Date | May 14, 2014 |
| Executive Letter | Download |
Goucher College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.15 / 4.00 |
Tom
Brown Manager Catering |
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:
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:
A brief description of the sustainable food and beverage purchasing program:
Bon Appétit has long been the role model for responsible sourcing in the food service industry.
Our path toward greater sustainability started as a quest for flavor. When you cook everything from scratch, you want the freshest ingredients
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Lots of companies have jumped on the local bandwagon. We’re proud to say we were the first to get its wheels turning in food service. Through our Farm to Fork program — launched in 1999, long before the word locavore entered the dictionary — we forged direct relationships with our local growers. Each year, we’ve spent tens of millions of dollars on local purchasing. And in addition to our daily support, since 2005 we’ve hosted our annual Eat Local Challenge, which uses a 100% local meal as a starting point to talk about sustainable agriculture with our guests.
OUR STANDARDS
Our chefs are required to source at least 20% of their ingredients from small, owner-operated farms, ranches, and artisan producers within 150 miles of their kitchens.
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | Yes |
| 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.) | No |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
We're proud to be the first food service company to commit to:
•Supporting local agriculture companywide, since 1999
•Serving only seafood that meets Seafood Watch sustainability guidelines, since 2002
•Reducing antibiotic use in farm animals, since 2003
•Serving only rBGH-free milk, since 2003
•Offering 100% cage-free shell eggs, since 2005
•Tackling food’s role in climate change, since 2007
•Upholding farmworkers’ rights, since 2009
•Serving only humanely raised ground beef, since 2012
•Phasing out all pork raised with gestation crates, by 2015
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:
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.