|Submission Date||Aug. 30, 2019|
Iowa State University
OP-7: Food and Beverage Purchasing
|0.26 / 6.00||
Food Stores Manager
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):
ISU Dining created the Farm to ISU program in 2007. ISU Dining had been purchasing local products for years prior to the creation of the program, but with the direction of the new director, Nancy Keller, formed the Farm to ISU name and set forth goals for the program and marketed ourselves with what was then a new trend.
Farm to ISU consists of:
1. Farm Produced: product (meat, cheese, produce, honey) that we can track back to a specific farm. We know the grower, the product is able to be traced back to a farm.
2. Iowa Produced: product that is manufactured or grown in the state of Iowa, but we can’t track it back to a specific farm.
- AE milk is all from the state of Iowa, but we cannot speak of the specific farm
- Blue Bunny ice cream is an Iowa-based company, supports local jobs and the money stays within the state. The ingredients are not necessarily Iowa-based.
- Other companies that apply: Cookies BBQ, Dutch Oven Bakery, Pasquales Pizza, etc.
3. Sustainable: product that is certified Fair Trade or Food Alliance Certified.
4. Organic: product that is certified Organic.
First steps in developing the program:
- Announced plans to the community, university and local producers.
- Website and purchasing guidelines were created.
- Held workshops with ISU Extension assistance to communicate to growers how to work with an organization the size of ISU.
- Invited growers to lunch so they could see our kitchen facilities and eat our food that could one day be their product. This allowed the growers to see our quality and grading standards.
- ISU Dining staff visited local farms for education and to assist in weeding, planting, etc. This allowed us to see their challenges and the efforts the growers had prior to product arriving to our facilities.
As the program took flight, we noticed great gains in the protein purchases. The local produce was not making gains. Produce growers had concerns with boxes, low-bid process, planning/planting ahead for large volumes of produce. After 2-3 years of no growth in produce purchasing we implemented contract purchasing for produce.
Bid information was sent out in November communicating our needs/expectations:
- Purchase period (Mid-August through end of September)
- Volume of product
- Specs of produce
- GAP Training
By doing contracts, the selected grower(s) could purchase seeds during December/January when pricing breaks were available. They could plan their plantings according to our delivery criteria. This also provided assurance that we would buy what they grew, taking the chance out of the scenario completely.
Wins along the way:
We made strides with cantaloupe growers in ~2009 or 2010. With a late season for melons, melons were not moving at Farmer’s Markets due to late ripening. The grower contacted us and we were able to begin purchasing all of our watermelon and cantaloupe locally. This grower became a fan of the Farm to ISU program. They learned the value of being able to drop off 700-1,000 pounds of produce at one stop versus sitting at a Farmer’s Market for 4-5 hours. This grower was able to speak to other growers about their ability to lower pricing due to the ability to pick and deliver (no cooler space needed, no time sitting, no concerns if it rained and the market was cancelled).
Local purchasing today:
ISU Horticulture Farm - a win all around to work with a university farm, engaging students, faculty and staff. We coordinate with this team in November to determine crops to plant in spring/summer for fall harvest. This is now reaching over 10,000lb in local product from our on-campus farm.
Additional locally grown/produced items- chicken, honey, tofu, apples
We do additional contracting in November with local growers for basil, grape tomatoes, and large tomatoes. Letting growers know our intentions in November assists with seed purchase price, planning and advanced commitment.
Work with both the university farm and local growers for produce addresses collective consumption needs through taking advantage of unique growing/academic season overlap opportunities.
Due to 2-3 years of 0% meal plan increases, we had to make adjustments to our services in dining. Just as “Sushi Saturday” is no longer available, the additional dollars spent on local beef, produce, etc. are not being spent. We continue to purchase local product, when the pricing lines up very closely to the conventional market. We continue to see growth in the Organic, Sustainable and Iowa Produced categories.
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):
All purchases for ISU Dining are run through the CBORD FSS Menu Management system and accounted for within individual production kitchen food expenses. We are able to compile a year's worth of purchases through reports pulled from this system's history.
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||Yes||Yes|
|Franchises (e.g. national or global brands)||Yes||No|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Anderson Erickson (fresh dairy), Wells Blue Bunny (ice cream) and Loffredo (local produce)are all Iowa-based food production and/or distribution companies what do not qualify within the requirements for local and community-based.
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.