Overall Rating Silver - expired
Overall Score 63.40
Liaison Adam Sizemore
Submission Date March 2, 2016
Executive Letter Download

STARS v2.0

Miami University
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.39 / 4.00 Jon Brubaker
Manager of Food Purchasing
Housing, Dining, Recreation & Business 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:
26

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:

Inventory, List or Sample of sustainable food and beverage purchases - The following, while not inclusive, is a good representation of the types of items served on campus, which fall in the 26% of our total food spend: Young's Jersey Dairy Ice Cream is produced at the same farm the dairy cattle are raised. Over 8,000 gallons a year are served. Reserve Run farm, 6 miles from Oxford is where all beef for our burger concept, Encounter concept is raised. Honey served on campus is from Butler County Bee keepers Association. Our natural cheeses, as well as many deli meats on campus are from Walnut Creek Foods in Northern OH. Castellini Produce [Northern KY] sources tomatoes, cabbage, herbs, melons, potatoes, etc from within the 250 mile radius when available. Our c-stores on campus carry a wide variety of organic and Fair Trade certified items [mainly snack foods, candy/chocolate but some coffee also], the majority of which are distributed through UNFI and include Kind Bars, full line of Annie's, Kashi, Simply Organic, and numerous other brands.


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)?:
Yes

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:
26

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:

The following, while not inclusive, is a good representation of the types of items served on campus, which fall in the 26% of our total food spend: Young's Jersey Dairy Ice Cream is produced at the same farm the dairy cattle are raised. Over 8,000 gallons a year are served. Reserve Run farm, 6 miles from Oxford is where all beef for our burger concept, Encounter concept is raised. Honey served on campus is from Butler County Bee keepers Association. Our natural cheeses, as well as many deli meats on campus are from Walnut Creek Foods in Northern OH. Castellini Produce [Northern KY] sources tomatoes, cabbage, herbs, melons, potatoes, etc from within the 250 mile radius when available. Our c-stores on campus carry a wide variety of organic and Fair Trade certified items [mainly snack foods, candy/chocolate but some coffee also], the majority of which are distributed through UNFI and include Kind Bars, full line of Annie's, Kashi, Simply Organic, and numerous other brands.


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

As students continue to request more items that fall into these categories we gladly continue to add them. Every c-store on campus utilizes a request board for customers to note their requests, and our dining services utilize an on-line system for students to request specific items they would like to see added to menus. Our culinary team addresses every request that comes through, and while we would like to fulfill every one sometimes it is not possible. We do try and support local businesses and producers whenever we can.


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

I had to estimate a few of the spend figures but to the best of my ability the information supplied here is accurate and dependable. I feel my estimates for both UNFI and Castellini are likely on the low end. A lot of the companies who fall under this category for us, I simply used our total spend figure [example Young's Jersey Dairy] as all products fall into the category.
Jon Brubacher, director of procurement and food purchasing


Total annual food and beverage expenditures:
9,900,000 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 Yes Yes
Dining operations and catering services operated by a contractor No No
Franchises No No
Convenience stores Yes Yes
Vending services Yes Yes
Concessions Yes Yes

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

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:
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Miami University is self operated, so the figures in this report represent all food services combined [ie there is no third party provider for vending, concessions, catering, etc]. Combining all spend is addressed in the fourth section under F. Measurement on page 149 of the V2.0 technical manual.
Dining services are currently working with a student group that is trying to get Miami certified as a Fair Trade University. We have marketing materials in our c-store denoting fair trade items, and the students meet weekly as part of a registered student group.
The department holds a chefs summit once a year to match local growers and producers with the purchasers and consumers at the University. This summit allows each side to understand the needs and challenges of the other and helps each of us to make decisions that best support the Buy Local philosophy.

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.