Overall Rating Bronze
Overall Score 42.75
Liaison John Stolz
Submission Date Feb. 28, 2019
Executive Letter Download

STARS v2.1

Duquesne University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.33 / 6.00
"---" indicates that no data was submitted for this field

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:
6.15

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
99

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):

By involving ourselves within the communities we serve, Parkhurst forms personal relationships with new and creative artisans that are producing unique, high-quality goods. Our Forged Partners are food makers and farmers that are looking to venture into new geography. They are family-owned and operated, they share our values, and, most importantly, they share our high culinary standards and passion for food. We love that we are able to help these businesses expand their distribution and bring their exciting and creative products to the guests across our region, in turn offering our client partners a specialized retail product mix that stands apart from their competition.
Forged Partners:
Astor Chocolate
The Chef’s Garden
Crimson Cup Coffee & Tea
Enrico Biscottti
Ferris
Frankferd Farms
George Howe
Hillandale Farms
Hope’s Cookies
Jamison Farms
Just Bagels
Karn Meats
La Colombe
Legally Addictive
Lenka Bars
Love Corn
Lumi
Lush Gourmet
Mavuno Harvest
Mouth Party Caramels
Just Brittle
NuGo
Parma Sausage
Righteous Felon
Simply Gum
Sweet Street
Wholesome Nibbles
WOOT! Granola


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):

The introduction of our FarmSource program in 2002 pioneered the creation of the infrastructure needed to get local products into the hands of our suppliers and onto the plates of our guests. Today, we work with more than 250 local farmers and producers, all within a 150-mile radius of our locations.

This program greatly reduces the distance food travels from harvest to table. This decreases air pollution, water pollution, traffic congestion and the need for oil.

Because of FarmSource, our guests enjoy fresh, wholesome foods, including:

Produce that is selected through farmer-based organizations
Dairy products that come from independently owned and operated local farm families that choose not to treat their herds with rBGH/rBST
Meat that is produced at USDA-inspected facilities, which source their animals from farms that are within the region and ensure high standards of animal care, well-being and nutrition
Products from local artisans who devote their time, energy and passion to a limited line of products and emphasize high quality and unique flavors


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?:
Present? Included?
Dining operations and catering services operated by the institution Yes Yes
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) No No
Convenience stores Yes Yes
Vending services No No
Concessions No No

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
---

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:
---

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.