| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 63.92 |
| Liaison | Rania Assariotaki |
| Submission Date | Dec. 15, 2017 |
| Executive Letter | Download |
The American College of Greece
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
4.00 / 6.00 |
Ourania
Assariotaki Sustainability Manager Office of Public Affairs |
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):
Sustainable food and beverage are provided by third-party contractors (adhering to College Procurement policy). Their core purchasing policy mandates food & beverage purchases from local providers.
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):
Purchases of sustainable food items are managed monitored by their provider based on ISO 22000 & Bio-Hellas ( http://www.bio-hellas.gr/en/Home/tabid/36/Default.aspx) procedures.
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g. national or global brands) | Yes | Yes |
| Convenience stores | No | No |
| Vending services | Yes | Yes |
| Concessions | No | No |
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:
We have inventoried products, fed-back by our contractor. Furthermore in accordance to policies, companies of contractor-purchased packaged food use local products to support local communities. Also Greece is at a great extent an agricultural driven economy. Its needs are covered at a 95% (and more) by its produce on agricultural products.which is based on small community co-operatives and individual medium to small scale farming and growing (with large scale farming, which is not used by our contractor, and reserved mainly for exported goods) only constituting 1.2% of the total and with an average standard output per holding of 175,383 EUR) (Ref. .Eurostat (FSS — farm structure survey)}
We have inventoried products, fed-back by our contractor. Furthermore in accordance to policies, companies of contractor-purchased packaged food use local products to support local communities. Also Greece is at a great extent an agricultural driven economy. Its needs are covered at a 95% (and more) by its produce on agricultural products.which is based on small community co-operatives and individual medium to small scale farming and growing (with large scale farming, which is not used by our contractor, and reserved mainly for exported goods) only constituting 1.2% of the total and with an average standard output per holding of 175,383 EUR) (Ref. .Eurostat (FSS — farm structure survey)}
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.