| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.89 |
| Liaison | Marian Brown |
| Submission Date | Dec. 13, 2017 |
| Executive Letter | Download |
Wells College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.66 / 6.00 |
Marian
Brown Director Center for Sustainability and the Environment |
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):
Wells Dining is aware of the college's desire for more sustainable food and beverages.
Wells contracted in 2016 with a new vending contractor, and as part of that new program, the contractor is offering healthier, more sustainable snack products and beverages in vending equipment.
The student-run Grind Cafe at Wells brands itself as a more sustainable coffee shop, featuring Fair-Trade certified coffees and teas and other food products (chocolates).
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):
Wells Dining supplied complete invoices for all food purveyors for the months of April 2017 and October 2017. The director of the Center for Sustainability analyzed those spending records and utilized information available from the various providers about 3rd party certifications of their products and identified all local-community based producers.
The management team for the GRIND Cafe also provided all receipts and purchasing records for April 2017 and September 2017.
Based upon AASHE Review team comments, in January 2018 we revised our inventory to remove spending on ineligible products (products produced by locally based companies but those that do not meet "community-based" standards for private ownership or whose annual gross sales exceed Real Food Challenge guidelines).
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 | Yes | Yes |
| Franchises (e.g. national or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Wegmans Foods sources all of its dairy products from local farms near its manufacturing facilities in upstate NY. Perry's Ice Cream sources its milk and cream from local dairy farms near its manufacturing in upstate NY.
Byrne Dairy, Chobani, FairLife, Land O' Lakes, and Crowley Foods (as part of Hood), companies from which we purchase dairy products, all actively participate in the National Milk Producers Federation FARM (Farmers Assuring Responsible Management) animal welfare program. The FARM dairly animal welfare management guidelines are verified by both trained second and third-party evaluators. The second-party evaluation is completed on every participating dairy at a minimum of once every three years. The FARM program also has environmental stewardship and antibiotic usage guidelines.
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.