| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 60.06 |
| Liaison | Margaret Lo |
| Submission Date | Aug. 2, 2011 |
| Executive Letter | Download |
Ball State University
OP-6: Food Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.69 / 6.00 |
Suzanne
Clem Marketing Coordinator Dining Services |
"---"
indicates that no data was submitted for this field
None
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
14.10
None
The Website URL where information about the institution's sustainable food procurement efforts is available:
Data source(s) and notes about the submission:
Ball State Dining Services purchases 14.1% of foodstuff from local sources, local being defined as food that is grown and processed within 250 miles of the university. Additionally, approximately 13.4% of all produce purchased on campus annually is local, representing over $78,000 of purchases in the 2009-2010 academic year. Purchasing local food helps mitigate the impacts of food transportation, supports local farmers and processors, helps strengthen local economies, and helps build a local food system while enhancing food security.
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.