| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.20 |
| Liaison | Olivia Shehan |
| Submission Date | Dec. 24, 2015 |
| Executive Letter | Download |
Wellesley College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.40 / 4.00 |
Sharon
Bort Sustainability Coordinator Sustainability |
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:
MSC Certified Seafood
GMRI Certified Seafood
Local Milk
Local Ice Cream
Local Breads
Niman Ranch Beef and Pork Products
- We purchase most of our beef and pork products through Niman Ranch. This is a network of independent American farmers and ranchers that use all natural, sustainable, and humane farming practices. The products are hormone, antibiotic, and nitrate free.
Local Cheeses
Local and Regional Produce
Pura Vida Fair Trade Organic Coffee
- By partnering with our coffee purveyors, we can provide a high level of commitment to the environment and the farmers.
T&B Naturally
- T&B Naturally is served in all of our dining halls on campus. The coffee is certified 100% organic and fair trade.
CANE SUGAR CONVERSION
Cane Sugar Conversion- We converted over from granulated to cane sugar across campus and in our bakery recipes. This is not only a less processed item, but the company we purchase from also uses sustainable practices. They produce their own electricity using the leftover cane fiber from processing as well as a sustainable irrigation system.
PURCHASING GUIDELINES - SUPPLIERS
As we procure products and services, suppliers are asked to carefully look for ways we can minimize our environmental impact.
Product reengineering to reduce packaging.
Different distribution points.
Reusable transportation containers.
Utilizing sustainable ingredients and methods.
Concentrated products to lessen manufacturing and transportation resources.
Working with transportation providers to minimize travel of products.
Providing options for purchase of organic and environmentally friendly products.
Providing solutions with recyclable packaging or content.
Providing our procurement managers with electronic files instead of hard-copy books for products.
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:
We use any local products including breads, milk, ice cream, seafood, numerous sustainably grown or produced items, and all paper products are compostable. We are Gulf of Maine Research Institute certified and purchase seafood that is local and sustainably harvested. We source antibiotic-hormone-nitrate free sustainably raised beef and pork. We transitioned over to a cane sugar that uses the leftover cane fiber to product the electricity to make it. We work with our produce supplier to source us local produce whenever available.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
An audit by interns going through all dining services receipts
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | No | No |
| Convenience stores | No | No |
| Vending services | Yes | Yes |
| 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 | Yes |
| 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:
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.