| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.09 |
| Liaison | Matthew Liesch |
| Submission Date | Oct. 15, 2020 |
Central Michigan University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.24 / 6.00 |
Tyson
Dubay Dining Services Director Aramark |
"---"
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:
6.77
Percentage of total annual food and beverage expenditures on plant-based foods:
27.79
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):
Data was collected from all purchases between April 1st, 2019, to April 1st, 2020. Collection was completed through referencing all purchases and invoices from CMU dining provider Aramark.
If reporting Real/Good Food Calculator results, provide:
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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 | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
All purchases made through Aramark from April 1, 2019-April 1, 2020 were analyzed.
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:
Central Michigan University has a nationally recognized environmentally friendly dining process. We have environmentally friendly practices from cradle to grave, and acquire and dispose of nearly all food through environmentally sound practices. For information on provided numbers, see attached Aramark report under the optional field.
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.