Overall Rating Silver
Overall Score 61.82
Liaison Sandy DeJohn
Submission Date Feb. 28, 2019
Executive Letter Download

STARS v2.1

Binghamton University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.07 / 6.00 Christopher Harasta
Retail Manager
Dining Services
"---" indicates that no data was submitted for this field

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

Binghamton University's dining service is contracted with Sodexo Dining Services which has a deep commitment towards sustainability business practices.

Binghamton University Dining Services has cultivated a campus food culture that celebrates the pleasures of producing, preparing and consuming sustainable food. The Binghamton University campus food system is comprised of multiple systems of production, processing, marketing, distribution, catering/preparation, consumption and waste management. Our policy includes a purchasing strategy that promotes sustainability in the campus food system by optimizing the mix of foods used by Dining Services with these objectives in mind: 1. increased use of fresh, minimally processed foods that meet sustainability standards, 2. emphasize direct purchasing from (local) producers, 3. optimize use of sustainable foods produced on campus (i.e. Binghamton Acres garden).

Some specific categories:
-All shell eggs are local and cage-free
-A large portion of the fish we serve are MSC certified
-We purchase a large portion of our beef from Purdy, a local supplier
-Byrne Dairy, a local milk company, provides our milk from NYS farms
-When available, we purchase local produce from Mento
-All Aspretto tea and coffee is certified organic and much of it is Fair Trade as well
-Lupo's, a company in the Greater Binghamton area, custom makes sausage for our account

For more information, go to

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

Sodexo Dining Services issues annual reports outlining their tracking methods of food / beverage purchase. Details can be found online:


Percentage of total dining services expenditures on Real Food A (0-100):

Percentage of total dining services expenditures on Real Food B (0-100):

Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
Present? Included?
Dining operations and catering services operated by the institution No No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services No No
Franchises (e.g. national or global brands) Yes Yes
Convenience stores Yes Yes
Vending services No No
Concessions Yes Yes

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

We purchase local baked goods. Our milk is growth-hormone free. Purdy is also a women-owned company.
Many of the paper goods we purchase would also qualify for the local purchasing category, if paper was applicable. We have eliminated Styrofoam and have switched to compostable plates and cups wherever possible.

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:

Unit Control Logs

Vendor Purchasing Report from Sodexo.

Local Purchasing Report from Mento

Descending Dollar report per item from SYSCO Syracuse.

Specialty use spreadsheet made by unit.

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 and complete the Data Inquiry Form.