Bowling Green State University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
BGSU Dining conducts weekly inventory checks to track product movement, optimize ordering, and ensure efficient resource management. This ongoing process allows for real-time adjustments based on dining trends, reducing waste and improving sustainability efforts.
To account for seasonal variations, BGSU Dining collaborates with suppliers and menu planning teams to incorporate the most seasonally appropriate products. By working closely with vendors like Premier Produce One, the program prioritizes fresh, locally available ingredients that align with seasonal availability, reducing the need for long-distance transportation and enhancing food quality.
This approach ensures that inventory decisions are data-driven and responsive to real-time demand, allowing BGSU Dining to maintain cost-effective, sustainable, and locally focused food purchasing throughout the academic year.
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
Optional Fields
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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.