|Submission Date||Dec. 17, 2020|
Indiana University South Bend
OP-7: Food and Beverage Purchasing
|0.05 / 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):
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.
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||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|
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:
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 and complete the Data Inquiry Form.