Overall Rating Gold
Overall Score 66.40
Liaison Margaret Lo
Submission Date June 12, 2023

STARS v2.2

Ball State University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 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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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.


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 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

A brief description of the institution’s sustainable food and beverage purchasing program:

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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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.