Overall Rating Silver - expired
Overall Score 55.20
Liaison Kate Witte
Submission Date Feb. 24, 2015
Executive Letter Download

STARS v2.0

Keene State College
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.73 / 4.00 Josef Quirinale
General Manager
Dining 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:
18.25
+ Date Revised: March 20, 2015

A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:

NITTY GRITTY GR CORNMEAL YELLOW HIGH MEADOW 4X5#
NITTY GRITTY GR CORNMEAL WAPSIE 5#
NITTY GRITTY GR WHEAT BERRIES HARD WINTER 5#
GRANDYOATS GRANOLA ORG GOJI AGAVE 4X50OZ
SAM MAZZA POINSETTIA 4 POTTED"
SAM MAZZA POINSETTIA 8 POTTED"
SAM MAZZA POINSETTIA 10 POTTED"
PUMPKIN LARGE
PUMPKIN MEDIUM
PUMPKIN PIE BUSHEL
PUMPKIN PIE EACH
GOURDS NATURAL 20# CASE
CORNSTALKS 10CT BUNCH
INDIAN CORN 20CT
INDIAN CORN MINI 20CT
WILSON FARMS HAY BALE 14Lx10"Hx10"W"
MUM 8 POTTED"
APPLE CORTLAND LOOSE
SCOTT FARM APPLE FRANC RAMBOUR 1/2BU
SCOTT FARM APPLE HUBBARDSTON NONESUCH 1/2BU
GRN MT HARVEST XX BASIL LOOSE 1# NATIVE
CABBAGE BOXED GREEN NATIVE 5# AVG
CABBAGE RED BOX NATIVE 40#
CHARD BRIGHT LITE NATIVE 18CT
CORN NATIVE 6EA
CUCUMBER SELECT NATIVE 1BUSHEL
EGGPLANT NATIVE 25#
EGGPLANT NATIVE 5# AVG
KALE GREEN NATIVE 12CT
LEEK BUNCH 12CT NATIVE
GRN MT. HARVEST XX LETTUCE HYDRO MIXED PLANTS 45 CT
ORG MUSHROOM BEARS HEAD NH 3#
ORG MUSHROOM CHESTNUT NH 3#
ORG MUSHROOM OYSTER BLUE NH 2#
ORG MUSHROOM OYSTER KING MINI NH 3#
ORG MUSHROOM OYSTER NH 2#
ORG ARUGULA BABY NATIVE 4#
ORG BEETS RED NATIVE 25#
ORG CARROT TABLE NATIVE 25#
ORG COLLARD GREENS NATIVE 24CT
ORG COLLARD GREENS NATIVE 12EA
ORG KALE GREEN NATIVE 24CT
ORG MESCLUN NATIVE 3#
ORG ONION YELLOW MED NATIVE 50#
ORG SPROUT RADISH 2X3OZ
ORG TOMATO CHERRY NATIVE 12PT
LONG WIND ORG TOMATO GOOD N UGLY 10#
PEPPER GREEN NATIVE 25#
PEPPER JALAPENO NATIVE 10#
PEPPER RED DOMESTIC BUSHEL NATIVE
POTATO CHEF 50#
NATIVE POTATO FINGERLING RED 20#
POTATO RED A NATIVE 50#
POTATO RED B NATIVE 50#
PARSNIP NATIVE BULK
PARSNIP NATIVE 5# AVG
SQUASH ACORN NATIVE 40#
SQUASH PLD NATIVE 2X10#
SQUASH YELLOW NATIVE 20#
SQUASH ZUCCHINI NATIVE 20#
BRP TOMATO CHERRY GRAPE NATIVE 12CT
TOMATO ROMA/PLUM NATIVE 25#


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

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:
---

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:
---

An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---

A brief description of the sustainable food and beverage purchasing program:

Dining Services is contracted to use specific vendors that have been approved by Sodexo and that maintain high standards of safe food operations. Whenever an item is sourced from these suppliers the request from Dining Services is always to provide us with the locally approved source before providing a similar item that may not be loccally sourced/ manufactured or grown. Always searching fort the best local products that have been independently sourced, they are then directed to the proper 'hub' for distribution. In this way, it relieves the burden from the local grower/manufacturer to comply with the rigorous Sodexo inspection and places the responsibility on the 'hub' for acciountability. A perfect example is the locally baked bagel. Rather than Elm City paying for the inspection and indemnity that Sodexo requires, they distribute through and already inspected and approved distributor.


A brief description of the methodology used to track/inventory sustainable food and beverage purchases:

Each distributor records where are product originates. Periodically, a velocity report is requested with a key designating which product is considered local is provided.


Total annual food and beverage expenditures:
3,786,791 US/Canadian $

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 --- ---
Dining operations and catering services operated by a contractor Yes Yes
Franchises No No
Convenience stores No 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) ---
Marine Stewardship Council (MSC) certification ---
Signatory of the Real Food Campus Commitment (U.S.) ---

A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---

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:
---

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.