The College defines sustainable food as food items that meet one or more of the following characteristics:
- Produce: grown locally, ideally from an independently-owned small family farm.
- All other foods: processed/prepared locally AND (a) processed/prepared by a small, locally-owned company AND/OR (b) contains only locally-grown/produced ingredients
- Fair Trade Certified
- Domestic Fair Trade Certified
- Rainforest Alliance Certified
- AGA grass-fed
- Pasture raised
- 100% grass-fed
- Certified Humane Raised and Handled
- Marine Stewardship Council Certified
- Aquaculture Certification Council Certified
- Seafood Watch Guide "Best Choices" or "Good Alternatives"
Protected Harvest Certified
Food Alliance Certified
USDA Certified Organic
Other practices or certifications as determined by PACS
Additionally, food items will not be considered sustainable if:
- Information is available that indicates that confinement/battery cages, child labor, slave labor, or indentured servitude are used in the production/processing of the items.
- Information is available that indicates that food items qualified as sustainable under a certain characteristic are not actually in keeping with the intention of that characteristic (e.g. a locally grown produce item is transported to campus via a distribution center that is not local).
- They contain harmful additives as determined by Dining Services and PACS.