| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.85 |
| Liaison | Karen Eckert, Ph.D. |
| Submission Date | Nov. 30, 2015 |
| Executive Letter | Download |
Principia College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.09 / 4.00 |
Trey
McCartt Executive Chef Dining Services |
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:
Salad bar lettuce (campus aquaponics, campus chemical-free farm)
Also made/raised on campus: herbs, tilapia, maple syrup, honey
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:
Fitz soda - Root beer and cream soda
What-a-ya-Nuts - nut granola in four flavors.
Bear Naked granola: Go Bananas-Go Nuts, Triple Berry Fit, and Chocolate Elation
Green & Black's (organic) chocolate
SeaSnax (organic roasted seaweed)
Kale Chips-Bombay Curry
A brief description of the sustainable food and beverage purchasing program:
Principia College does not have a "sustainable food/beverage purchasing program"; however, according to the Executive Chef, if an equivalent product can be purchased sustainably at a competitive price, the sustainable equivalent will always be purchased over the conventional product.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Records are kept of all food purchases. There is no specific tracking system for sustainable food and beverage purchases.
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 | No | No |
| Franchises | No | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | No | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| 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:
(None)
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.