| Overall Rating | Silver |
|---|---|
| Overall Score | 52.02 |
| Liaison | Christine Bruckner |
| Submission Date | Jan. 24, 2025 |
Illinois State University
OP-7: Dining Service Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
2.34 / 8.00 |
Christine
Bruckner Assistant Director Office of Sustainability |
7.1 Percentage of food and beverage spend that meets sustainability criteria
Percentage of food and beverage spend on products that are sustainably or ethically produced:
Percentage of food and beverage spend on plant-based foods:
Inventory of qualifying food and beverage purchases:
Description of the methodology used to determine the spend on products that are sustainably or ethically produced:
Gordon Food Service, our main campus vendor for dining operations, provided a fiscal year 2024 product transparency report that broke out clear choice attributes that matched sustainable food certificates. Those certificates were compared to the AASHE-approved labels and totaled appropriately.
Description of the methodology used to determine the spend on plant-based foods:
Gordon Food Service, our main campus vendor for dining operations, provided a fiscal year 2024 product transparency report which broke out individual items purchased for the dining centers and campus retail concepts developed by the institution. The product categories and sub categories as well as a tag for vegan and plant-based foods were used to identify the plant-based foods. Those items were categorized per the recommendations from AASHE and then totalled appropriately.
The Reporting Tool will automatically calculate the following figure:
7.2 Percentage of dining service spend with social impact suppliers
Performance year for social impact dining service purchasing:
Percentage of dining service spend with social impact suppliers:
Narrative and/or website URL providing an overview of the dining service program’s social impact suppliers:
Social impact suppliers identified by our food service provider, Gordon Food Service, were businesses that were minority-owned, woman-owned, veteran-owned, or disabled-owned.
Description of the methodology used to determine the spend with social impact suppliers:
We received a report from our food supplier, Gordon Food Service, that includes a summary of social impact suppliers, deemed "diverse suppliers" in their report. The report provides a listing of all products and whether they came from a minority-owned, woman-owned, veteran-owned, or disabled-owned business. The amount of food spend from diverse suppliers was divided by the total spend to get the percentages.
The Reporting Tool will automatically calculate the following figure:
Optional documentation
Additional documentation for this credit:
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.