| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 64.43 |
| Liaison | Kelsey Beal |
| Submission Date | Nov. 4, 2016 |
| Executive Letter | Download |
Indiana University Indianapolis
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.12 / 4.00 |
Angie
Hill Operations Auxiliary Services |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
3
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
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None
An inventory, list or sample of sustainable food and beverage purchases:
We purchase as much local produce as possible when in season. Our local vendors are Farmer Brothers (coffee), Prairie Farms (dairy), Piazza (produce), Lawrence Bakery (pastries) & Alpha Bakery (breads). Chartwells makes a strong effort to purchase local and sustainable products, especially fresh produce when it is in season.
None
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)?:
No
None
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:
15
None
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:
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None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
Not available at this time.
None
A brief description of the sustainable food and beverage purchasing program:
- Buy Local: Supporting the preservation of the American family farm, reducing the carbon foot print of our supply chain and giving back to the local communities are central to our core values. In collaboration with our partners at the Institute for Agricultural Trade policy, we are seeking to reduce our dependence on factory farming and to partner with qualified local and regional growers to encourage our units to develop relationships with local farms whenever possible. Our goal is to develop partnerships with 2013 American family farms by 2013. Chartwells also has a partnership with the IUPUI Organic Garden, purchasing produce grown on campus in exchange for a $2000 payment annually.
- Sustainable Oceans: Compass Group is committed to protecting the threatened global fish supply. In collaboration with the Monterey Bay Aquarium Seafood Watch program we established a landmark purchasing policy in 2006 that removes unsustainable wild and farmed seafood from our menus. We are working diligently to engage the salmon, shrimp and tilapia aquaculture industry to implement sustainable methods of production using open and frequent dialog paired with specific goals and timelines. Our goal is to remove 500,000 lbs of unsustainable farmed seafood over a 3 year period ending 2013.
o Social and ecological certified coffee: Coffee production can have a tremendous impact on the social or environmental well being of the countries where it is produced. Responsible production methods are certified in a variety of ways including Fair Trade, Rainforest Alliance, Shade Grown and Organic. We encourage our units to offer a responsible choice based on client and guest preference and availability from the coffee partner.
- Certified Humane/Cage Free Eggs: Because of our commitment to the humane care of farm animals, we offer only HFAC certified Cage Free shell eggs nationwide.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Our major source for beverages is Coke as they track this information for us.
Sysco/Foodbuy, have their own rules and regulations for sustainable products, and a Key guide when it comes to ordering.
None
Total annual food and beverage expenditures:
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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 | No | No |
| 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 | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
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None
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
Percentage of food purchasing is currently an estimate as IUPUI does not officially track percentage of purchases from various sources.
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.