Overall Rating Bronze
Overall Score 37.00
Liaison Bo Solomon
Submission Date March 4, 2022

STARS v2.2

Drexel University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.35 / 6.00 Bo Solomon
University Sustainability Officer
Procurement
"---" 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:
15

Percentage of total annual food and beverage expenditures on plant-based foods:
15

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):

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


Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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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 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 Yes Yes
Vending services No No
Concessions No No

Total annual dining services budget for food and beverage products:
$1 million - $4.9 million

A brief description of the institution’s sustainable food and beverage purchasing program:

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.


Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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