|Submission Date||Feb. 27, 2019|
OP-7: Food and Beverage Purchasing
|0.42 / 6.00||
SAS Business Service Center
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):
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.
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):
We have a food database that all of our orders and receipts are entered into. In this system each item that we buy it set up and flagged with unique identifiers such as local/regional. At any given time we can generate a report that will identify how much of a flagged item we have received for any time period.
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?:
|Dining operations and catering services operated by the institution||Yes||Yes|
|Dining operations and catering services operated by a contractor||No||No|
|Student-run food/catering services||No||No|
|Franchises (e.g. national or global brands)||No||No|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Cornell Students are currently working on the Real Food Calculator with Cornell Dining.
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:
~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 and complete the Data Inquiry Form.