| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 68.78 |
| Liaison | Amber Saxton |
| Submission Date | Sept. 9, 2014 |
| Executive Letter | Download |
George Mason University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.26 / 4.00 |
Tyler
Orton Projects Innovation Coordinator Office of 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:
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:
In FY12, Mason Dining had close to 6.5% of its food locally sourced. The decrease in local and organic food expenditures is, in part, due to more accurate tracking information.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Mason dining is currently considering signing on to the Real Food Challenge. As part of this consideration the Real Food Challenge calculator was used to determine that percent of food that is local or community based.
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?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | Yes | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
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:
Date Revised: Oct. 22, 2014
Data source(s) and notes about the submission:
Information is for FY14
Information is for FY14
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.