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  • AASHE-STARS

The Sustainability Tracking, Assessment & Rating System™ (STARS) is a transparent, self-reporting framework for colleges and universities to measure their sustainability performance.

Overall Rating Bronze
Overall Score 42.59
Liaison Jeffrey Clark
Submission Date June 30, 2017
Executive Letter Download

STARS v2.0

Lawrence University
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.06 / 4.00 Jeff Clark
Professor
Geology
"---" indicates that no data was submitted for this field

Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
26.60

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:

Some example options from the cafeteria are listed here: roasted spaghetti squash, vegan marinara, local pesto and salsa, lentil salad with carrots and dijon, vegetables and herbs from the student garden at Lawrence University, milk purchased from Red Barn Farms (a local dairy)


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)?:
No

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 Appetit is our food service provider. Their Farm to Fork program and requirements are described below.

Supplier Requirements
Plant-based products, including fruit, vegetables, grains, floral products, coffee/tea
1. Geographic: farms, orchards, mills must be located within 150 miles of our kitchens. Note: milled grains must be grown AND processed within 150 miles of the unit.
2. Ownership: Business entity must be owner-operated or a co-op of owner-operators. Non-profit distributors (aggregators) can be enrolled if all of their products qualify as Farm to Fork and they have a documented traceability program in place. Similarly, farmers who are “for-profit” an act as aggregators for neighboring farmers, can be enrolled if all the products they sell to our units qualify as Farm to Fork and they also must have a documented traceability program in place.


Proteins, including meat, poultry and eggs, dairy and cheese
1. Geographic: farms, orchards, mills must be located within 150 miles of our kitchens. Note: milled grains must be grown AND processed within 150 miles of the unit.
2. Ownership: Business entity must be owner-operated or a co-op of owner-operators. Non-profit distributors (aggregators) can be enrolled if all of their products qualify as Farm to Fork and they have a documented traceability program in place. Similarly, farmers who act as aggregators for neighboring farmers, can be enrolled if ALL the products they sell to our units qualify as Farm to Fork AND the aggregator has a documented traceability program in place as well.

For other criteria:
We use only meat (beef, pork, turkey, chicken) that is produced without antibiotics or artificial growth hormones. All pork served by Bon Appétit is produced without gestation crate confinement and with higher-welfare group housing systems.

All pre-cracked eggs -- currently 11 million served annually -- are produced from hens living in cage free farms. This has been the Bon Appétit policy for shell eggs since 2005.

Additionally, foie gras -- livers of force-fed ducks and geese -- and veal from crate-raised calves have been eliminated from all menus.

Dairy is sourced from rBGH free cows

Lastly, 25 percent or more of its meat, poultry and egg purchases will be sourced from producers that meet at least one of the four highest animal-welfare certifications as listed by the United States Department of Agriculture: Animal Welfare Approved, Food Alliance, Humane Farm Animal Care or Global Animal Partnership."

All seafood served follows the Monterey Bay Seafood Watch guidelines, and all dairy products are produced without bovine growth hormone.

At least one coffee option is certified Fair Trade, Organic, or approved by the Rainforest Alliance.


A brief description of the methodology used to track/inventory sustainable food and beverage purchases:

Accounting sheets from our service provider (Bon Appétit).


Total annual food and beverage expenditures:
804,561 US/Canadian $

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 --- ---
Convenience stores --- ---
Vending services --- ---
Concessions --- ---

Has the institution achieved the following?:
Yes or No
Fair Trade Campus, College or University status ---
Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) ---
Marine Stewardship Council (MSC) certification ---
Signatory of the Real Food Campus Commitment (U.S.) ---

A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:

Every 20 cents from each dollar is spent on local food from 11 farms in Wisconsin and 1 farm in Illinois. Seafood meets the Seafood Watch Sustainability Guidelines. Bon Appetit also focuses on reducing antibiotic use in farm animals, rBHG-free milk, cage-free hens, and switched to humanely raised ground beef in 2002.


The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:

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 and complete the Data Inquiry Form.