| Overall Rating | Silver |
|---|---|
| Overall Score | 58.23 |
| Liaison | Sarah Williams |
| Submission Date | July 24, 2023 |
Whitman College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.47 / 6.00 |
Sarah
Williams Sustainability Manager Office of Sustainability, Facilities Services |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
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 rely on Fair Trade certifications and our company's own Farm to Fork guidelines
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
| 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., regional or global brands) | No | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Our chefs strive to source at least 20% of their ingredients from small, owner-operated farms, ranches, and artisan producers within 150 miles of their kitchens.
For all other purchases, we buy preferred products through preferred suppliers. Our kitchen principles highlight our food standards that have been created to assure the highest level of food quality for our guests: • Menus are written based on seasonality and availability of regional fresh product. Whenever possible, these are produced locally using sustainable and organic practices. •Turkey and chicken are produced without the routine use of antibiotics as a feed additive. •Our ground beef is Certified Humane from cattle raised on vegetarian feed with no antibiotics or added hormones. • Milk and yogurt are from cows not treated with artificial Bovine Growth Hormone. • Shell eggs are produced cage-free and are certified by Humane Farm Animal Care, Food Alliance or Animal Welfare Approved. • All seafood purchases, wild and farmed, follow the sustainability guidelines of the Monterey Bay Aquarium’s Seafood Watch program. Seafood should be purchased fresh when available locally or frozen at the source to ensure quality, and never air-freighted.
Website URL where information about the food and beverage purchasing program 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.