| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 72.62 |
| Liaison | Lisa Kilgore |
| Submission Date | March 7, 2014 |
| Executive Letter | Download |
Cornell University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
3.24 / 6.00 |
Therese
O'Connor Mgr, Training & Development Dining-Administration |
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
Date Revised: Dec. 16, 2015
A brief description of the sustainable food and beverage purchasing program:
Cornell Agricultural Experiment Station Farms provide all of our fresh potatoes, winter squash and corn in season and extended into January; We purchase local and regional fresh produce (~27%), canned tomato products are from local producers; 90% of dairy purchases are local (Cornell and other local producers) and Cornell and NY State apples when possible; we purchase some Marine Stewardship Council certified fish for 2 of our big dining units. The local beef program was reduced to using local beef burgers in two large retail units.
The Website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
~27% of total FRESH produce food expenditures are grown and/or processed within 250 miles of Cornell University or third-party certified.
~27% of total FRESH produce food expenditures are grown and/or processed within 250 miles of Cornell University or third-party certified.
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.