|Submission Date||Feb. 11, 2016|
Michigan State University
OP-6: Food and Beverage Purchasing
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
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:
MSU Student Organic Farm
Culinary Services partners with the MSU Student Organic Farm (SOF) to provide campus-grown, certified-organic produce – grown by students, for students – to MSU’s dining halls. The farm features a hoop house, or solar passive greenhouse, dedicated to the production of greens for various dining facilities across campus, including Heritage Commons at Landon and Brody Square.
MSU Beef is a program made possible through a partnership with MSU’s Department of Animal Science in which MSU beef is served in residential dining halls and from the Eat at State ON-THE-GO Food Truck. This project encompasses approximately 100,000 lb. of live cattle. Currently, all MSU beef has a lean-to-fat ratio of 80-20.
MSU’s own on-campus bakery offers delicious baked goods made-to-order for special occasions of all kinds. A great source of school year cheer, the MSU Bakers offer personalized cakes and cookies, brownies and cupcakes, balloons and care packages — and they’ll deliver on campus! Spartan parents often send love to their students in the form of MSU Bakers' goodies for birthdays, final exams, graduation or just because. The MSU Bakers also cater to faculty and staff in need of freshly baked breads and bagels for campus business meetings or retirement party cakes.
MSU Dairy Store
With two locations on campus, MSU’s own campus dairy, the MSU Dairy Store provides a variety of ice creams and cheeses to Culinary Services operations on campus.
Bailey GREENhouse & Urban Farm
Located on the grounds of Bailey Hall in MSU’s Brody Neighborhood, Bailey GREENhouse is made possible through a partnership between the Division of Residential and Hospitality Services (RHS), the Residential Initiative on the Study of the Environment (RISE) and the MSU Student Organic Farm. Herbs grown in Bailey GREENhouse are tended to by students of RISE and served at Brody Square, the State Room Restaurant in the Kellogg Hotel and Conference Center, and various other dining halls across campus. MSU Culinary Services provides advance contracting for production of herbs grown at Bailey GREENhouse.
• Bailey GREENhouse harvests:
o Herbs and mints
o Mixed greens
Michigan State University requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: http://eatatstate.com/sustainability/grownmsu http://eatatstate.com/sustainability/local
Explanation: Details of all food grown and harvested on MSU's campus and used in our dining facilities.
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)?:
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:
MSU RHS is developing a Sustainable food policy guide that will provide guidance all our current and future efforts.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
MSU has a central warehouse that all our purchases are made through and they are able to track and inventory all food and supplies coming into campus.
Total annual food and beverage expenditures:
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||No||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)||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:
We are not a Fair Trade campus, but do serve 100% Fair Trade coffee in all the 21 Sparty's coffee shops and at the Kellogg Hotel and Banquet center.
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
9% of our local expenditure is grown within a 250 mile radius. MSU serves 50,000 meals per day so local growers cannot support us very much.
12% of our expenditures is Third Party Certified... primarily coffee.
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.
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.