| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 37.54 |
| Liaison | Matthew Shockey |
| Submission Date | Dec. 17, 2020 |
| Executive Letter | Download |
Indiana University South Bend
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.05 / 6.00 |
Michelle
Shedd manager Dining Services |
"---"
indicates that no data was submitted for this field
This credit requires:
- A completed STARS Food and Beverage Purchasing Inventory,
- An itemized inventory based on output from the Real Food Calculator, or
- An alternative inventory that includes for each product:
- Product vendor
- Product label/brand
- Product description
- The category in which the product qualifies (Third Party Verified or Local & Community Based)
- Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products
Part 1
Third Party Verified and Community Based Products
0.94
Part 2
Animal Products
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):
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Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
When purchasing from our vendors we (Sodexo) take their sustainability into factor, but unfortunately that is not a deciding factor for us at the current time. We (Sodexo) also need to take into consideration the product, shelf life, and how soon the product can arrive.
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 last reporting day of each month Sodexo collects inventory to assure that an accurate account of what we have ordered for the month. Going through specific areas (e.g. cooler, freezer, front of house, beverage cooler) items accumulated according to the list and if the item is not on said list we apply it and the amount of product we have in our possession.
If uploading output from the Real Food Calculator, provide:
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Percentage of total dining services expenditures on Real Food B (0-100):
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Required if pursuing either part of the credit:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | --- |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | --- |
| Franchises (e.g. national or global brands) | Yes | Yes |
| Convenience stores | No | --- |
| Vending services | Yes | Yes |
| Concessions | No | No |
Optional Fields
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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Data for this credit was retrieved from the Operations Manager of Dining Services, and the Administrative Assistant of Dining Services.
The data for this credit is for the Calendar Year 2019.
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.