| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 33.30 |
| Liaison | Bo Solomon |
| Submission Date | March 31, 2021 |
| Executive Letter | Download |
Drexel University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.43 / 6.00 |
Bo
Solomon University Sustainability Officer Procurement |
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indicates that no data was submitted for this field
This credit requires:
- A completed STARS Food and Beverage Purchasing Inventory,
- An itemized inventory based on output from the Real Food Calculator, or
- An alternative inventory that includes for each product:
- Product vendor
- Product label/brand
- Product description
- The category in which the product qualifies (Third Party Verified or Local & Community Based)
- Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products
Part 1
Third Party Verified and Community Based Products
5
Part 2
Animal Products
Yes
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):
12.53
Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
Drexel Campus Dining sources food from more than 35 local farms/producers throughout the year, accounting for approximately 30% of total food purchases during Summer months and about 10% during Winter months due to availability.
100% of our milk is from local dairy cows.
We use cage free eggs in all locations across campus.
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):
Qualifying Purchases
SPEND SUMMARY
Spend with Asterisks display total spend per attribute. Table totals
reflect equal allocation of multi-attribute product spend to avoid double counting.
Total Plant Based
Minimal (or No) Processing $206,717.31*
Processed Culinary Ingredients $1,549.45
Simple Processed Foods or Veg
Alternatives to Meat/Dairy $64,476.30*
Total: $271,332.00
Total Sustainably or Ethically
Produced
Sustainable Certified/Verified By Third
Parties $173,995.30*
Total: $169,994.52
If uploading output from the Real Food Calculator, provide:
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Percentage of total dining services expenditures on Real Food B (0-100):
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Required if pursuing either part of the credit:
| 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. national or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | No | No |
| Concessions | No | No |
Optional Fields
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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.