Overall Rating Silver
Overall Score 48.76
Liaison James Speer
Submission Date Feb. 26, 2019
Executive Letter Download

STARS v2.1

Indiana State University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.01 / 6.00 Dana Babel
District Manager
"---" 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:

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “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):

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):

We buy as much local produce as possible in season. Dairy and cheese is local from Prairie farms & Hiland Dairy. Fischer Farms is our source for pork and beef products. Hawthorne Family Farms provides our pork. Jasper Beef, Millers Amish Chicken from Paoli. Crab products comes from Phillips Foods is MSC certified. Prairie Farms is our main dairy provider. Aunt Millie's is the bakery provider for Burger King and Klosterman's Bakery provides the majority of our other baked products. We do source fair trade coffee for Jazzmans. Generations and the Campus Cupboard both source Rex Coffee which is locally roasted at Clabber Girl.

Sodexo makes a strong effort to purchase local and sustainable products throughout the years, but especially when they are in season for fresh produce.

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 Local and Sustainable Purchasing Tool assists site level managers in the process of gathering purchasing information, providing a method to track the purchases and offer support in communicating this information with customers and clients. The tool helps identify where sites spend the most in each category, to demonstrate the potential opportunities the site has to improve the percentage of local and sustainable spend.

Sodexo performs a weekly inventory for all stock. Based on inventory protocol, we have one counter, one writer, and then one entry person. Then all inventories are verified by management. We do not segregate inventories by seasonal variation

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) Yes Yes
Convenience stores Yes Yes
Vending services Yes No
Concessions Yes Yes

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 provided on the Food & Beverage purchasing Inventory was calculated by the provided monthly totals from Sodexo for Indiana State University. Utilizing percentages of fair trade & local purchases provided by Central Purchasing & Receiving we applied them to the Sodexo totals and found estimated data.

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.