Principle 8: Goal 8.1
Principle 8: Goal 8.1
| Item | Description |
|---|---|
| Principle 8 | Sustainable Food Services – Supporting sustainable food systems through food and beverage purchases. |
| Goal 8.1 | Strive for each campus food service operation to procure sustainable food products while maintaining accessibility and affordability for all students and campus patrons. |
| Metric | Annually report on the percentage of dining service food products that are third-party verified and/or local and community based sustainable food products |
Define the goal issue and provide background info to understand the goal in lay terms.
The STARS standards recognizes institutions that are supporting sustainable food through the purchase of their food and beverages. Institutions can do this by prioritizing the purchase of sustainably produced food and beverage items. These actions reduce the social and environmental impacts of food production and help foster robust local economies and food security; improved conditions for farm workers; healthier animals, soils and streams; and secure livelihoods for farmers.
Why is this goal important to highlight?
This goal is important since food and beverages are a part of everyday life on a college campus and impacting the manner in which food is produced, transported, and consumed can have a systemic impact.
Where does the University/campuses currently stand in meeting this goal?
Each of the campus have employed individual strategies or programs to address the theme of this goal. One example has been the commitment to local food options in various ways, including the sponsorship of a weekly farmer’s market at the Medical School.
Are there other groups/departments who will be critical in meeting this goal?
To achieve progress in meeting this goal the campuses will have to continue to partner with their food service providers to identify products and other available options to accomplish this goal.
What has been done in the past to advance towards this goal?
Each campus has been promoting sustainability-minded programs to encourage locally sourced food products and reduce food waste. The Amherst campus has committed to the Real Food Challenge, which requires that 20% of the University food and beverage purchases be local / community-based, fair, ecologically sound and humane by 2020. The Medical School hosts a weekly Farmers Market from June to October bringing local produce and food options to campus. Boston, Dartmouth and Lowell integrate local food options on campus depending on the type of products available and the time of year. Some of the campuses have adopted trayless dining, an effort to encourage students to be more mindful of their food selection thus reducing waste.
What does the University/campus need to do in order to reach this goal?
The University’s dining services purchase food and beverages that meet at least one of the following criteria: a local or community-based producer and/or third party verified to be ecologically sound, fair and or humane. The University must also work to ensure that all vending operations, convenience stores, or concessions abide by the same standards as the campus food service if different.