Overall Rating | Silver - expired |
---|---|
Overall Score | 56.33 |
Liaison | Kimberly Post |
Submission Date | July 18, 2017 |
Executive Letter | Download |
Saint Joseph's College - ME
OP-7: Food and Beverage Purchasing
Status | Score | Responsible Party |
---|---|---|
1.71 / 6.00 |
Maya
Atlas Program Director, Stone Barn Event Coordinator Institute for Local Food Systems Innovation |
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):
Pearson’s Cafe has a very aggressive Local program. Our criteria is stricter than the one listed here. . Our purchasing includes but is not limited too; All milk, all beef, some pork, some chicken, grains and oats, coffee, all seafood, our own farm. Multiple small farms for produce. Tomatoes all year round.
Policy to be classed as a “Local: purchase
Owner owned and operated - Must reside locally
Farms not to exceed $5,000,000 in gross annual sales
Meat, poultry and dairy not to exceed $10,000,000
Within 250 miles of Saint Joseph's College
$1,000,000 liability policy
On Site inspection has to be performed
Mission and / or practices must inline with Pearson's Cafe core values
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):
We have separate GL codes set up in our inventory system. Upon booking an invoice each item is coded to the appropriate category. This allows us a simple way to check any category. We are adding more categories to allow a better drill down of data.
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 | No | No |
Franchises (e.g. national or global brands) | No | No |
Convenience stores | Yes | Yes |
Vending services | Yes | No |
Concessions | Yes | Yes |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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.