| Overall Rating | Platinum |
|---|---|
| Overall Score | 86.88 |
| Liaison | Lisa Kilgore |
| Submission Date | March 3, 2023 |
Cornell University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.67 / 6.00 |
Daniel
Dosztan Purchasing Manager SAS Business Service Center |
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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:
1
Percentage of total annual food and beverage expenditures on plant-based foods:
20.47
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):
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.
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 | No | No |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$5 million - $9.9 million
Optional Fields
Cornell Orchards and Performance Food Group provide all of our fresh potatoes, winter squash and corn in season and extended into January; We purchase local and regional fresh produce, 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 uses local beef burgers in two large retail units. The local producing company, Ithaca Bakery, which provides baked goods including bagels, breads, cakes, and cookies is local and community based, satisfying the three criteria (ownership, size, and distance) according to a representative from the bakery.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
https://scl.cornell.edu/residential-life/dining/about-dining/sustainablility
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.