| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 68.43 |
| Liaison | Jim Simon |
| Submission Date | Sept. 23, 2020 |
Gonzaga University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.29 / 6.00 |
Pat
Clelland Resident District Manager ZagDining, by Sodexo |
"---"
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:
20
Percentage of total annual food and beverage expenditures on plant-based foods:
36.33
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):
As a Real Food Challenge campus, we followed the Real Food Challenge criteria. The assessment was completed by a Student Assistant in the Office of Sustainability. Our results have been verified and posted on the RFC website.
For assessment of plant-based purchases, the methodology is as follows: 1. Reviewed same data that was assessed for the RFC calculation. 2. Determined which products were plant-based, using knowledge of the products purchased, item descriptions, information from suppliers and AASHE resources on criteria clarification. 3. Tabulated results by category. This was done using an excel spreadsheet and the Inventory document available on the AASHE STARS website.
For assessment of plant-based purchases, the methodology is as follows: 1. Reviewed same data that was assessed for the RFC calculation. 2. Determined which products were plant-based, using knowledge of the products purchased, item descriptions, information from suppliers and AASHE resources on criteria clarification. 3. Tabulated results by category. This was done using an excel spreadsheet and the Inventory document available on the AASHE STARS website.
If reporting Real/Good Food Calculator results, provide:
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 | No | No |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
As a signatory to the Real Food Challenge that has achieved the 20% target, we are committed to sourcing community based and ethically sourced foods. We work closely with suppliers, including the local food hub, LINC, to support the regional food systems. This has allowed LINC to expand in the area providing more buyers for local farmers and increasing sales.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
---
Data source(s) and notes about 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 or simply email your inquiry to stars@aashe.org.