| Overall Rating | Gold |
|---|---|
| Overall Score | 68.91 |
| Liaison | Susan Powers |
| Submission Date | April 10, 2024 |
Clarkson University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.59 / 6.00 |
Susan
Powers Director of the Institute for a Sustainable Environment ISE |
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):
Sodexo, the company that we contract out for on-campus dining, sources its food from Sysco, Mento Produce, and Agbotic Project. Using the purchase inventory for Jan 2021 through Oct 2021 from Sysco we were able to investigate the sustainability claims of each product by looking through their website and directly contacting the supplier through email or by phone. For products where it was unclear whether or not it qualified as "sustainable" or "plant based" we presumed that the product did not qualify. After contacting Mento produce over the phone and through email we were unable to determine if any of their produce was, in fact, sustainably produced. Therefore, we presumed that it was not and only recorded produce from this company as "plant based." The final company from which we are supplied food, Agbotic Produce #1 LLC, was very clear through their website, etc. that they employ utilize highly sustainable and regenerative farming practices. Thus we determined that the produce obtained from this company was both sustainable and plant-based.
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 | 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) | Yes | Yes |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Dining Services sources food from several local farmers, growers, and distributors.
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:
Food and Beverage Purchasing Inventory was conducted in FY21 and FY22
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.