|Submission Date||March 2, 2018|
Indiana University Bloomington
OP-7: Food and Beverage Purchasing
|0.54 / 6.00||
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):
None formally institutionalized at this time, however sustainability is one of the metrics on which vendors and contractors are rated when IU evaluates bids for food and beverage purchasing contracts. This has recently been improved to a range system, rather than a simple "yes" or "no" as to whether sustainability has been addressed; we can now rate vendors as high, medium, or low on the sustainability section of their proposal (which could affect their overall proposal rating). There will also be a sustainable food representative on relevant selection committees for food and beverage contracts.
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):
Annually, for the past several years, students have been running an audit of food purchases using the Real Food Challenge calculator; data on food purchases is coming from vendors and/or the IU staff using food management software. As information is not always available, a large part of the project has been in increasing transparency and the sharing of data. The process for tracking food purchases has improved since the effort began, but is still not available for all items. For this reason, we believe this percentage to be an underestimate.
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?:
|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|
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 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.