|Submission Date||Jan. 26, 2015|
OP-6: Food and Beverage Purchasing
Shi Center for Sustainability
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
PET milk, local farmers supply the produce, Roots Hummus from Asheville, and Leopard Forest coffee.
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
A brief description of the sustainable food and beverage purchasing program:
We try to purchase 100% of produce from local sources when possible, however seasonality and lack of growers in the area limit this.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
The university’s food services provider, Aramark, uses FreshPoint fresh produce distributors based out of Charlotte, NC (approximately 100 miles from campus). Furman receives quarterly reports on the dollars of produce purchased, including the amount sourced locally according to the FreshPoint definition. These data are combined with expenditures on directly-sourced purchases within 100-miles of campus, such as PET milk, Roots Hummus, and Leopard Forest Coffee, to calculate the total locally-sourced percentage of expenditures of 20%.
Furman University requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: We keep records of which farmers in the area that we are purchasing from.
Explanation: Feedback from AASHE staff review of originally-submitted report prompted institution to re-examine and/or clarify this response.
Total annual food and beverage expenditures:
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||---||---|
|Dining operations and catering services operated by a contractor||---||---|
Has the institution achieved the following?:
|Yes or No|
|Fair Trade Campus, College or University status||---|
|Certification under the Green Seal Standard for Restaurants and Food Services (GS-46)||---|
|Marine Stewardship Council (MSC) certification||---|
|Signatory of the Real Food Campus Commitment (U.S.)||---|
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
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.