| Overall Rating | Gold |
|---|---|
| Overall Score | 66.40 |
| Liaison | Margaret Lo |
| Submission Date | June 12, 2023 |
Ball State University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.53 / 6.00 |
Karen
Adkins Senior Director of Auxiliary Services for University Dining, Catering, and Events Business and Auxiliary Services |
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indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
6.63
Percentage of total annual food and beverage expenditures on plant-based foods:
37.70
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):
Calculations were made by manually reviewing each of the prior fiscal year's purchases and calculating totals based on STARS guidelines.
If reporting Real/Good Food Calculator results, provide:
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | Yes |
| Vending services | No | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
$5 million - $9.9 million
Optional Fields
Ball State University Dining is dedicated to fostering a campus culture that is transparent, proactive, and inclusive by providing services that are nutritious, wholesome, and of good value, while utilizing sustainable practices to exceed the total satisfaction of our campus community. Ball State University Dining identifies and proactively addresses all sustainability opportunities utilizing a comprehensive three-pronged sustainability approach; economic, social, and environmental.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.