| Overall Rating | Gold |
|---|---|
| Overall Score | 75.15 |
| Liaison | Laura Young |
| Submission Date | March 3, 2022 |
Michigan State University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.83 / 6.00 |
Carla
Iansiti Sustainability Officer Culinary Services |
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indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
4.08
Percentage of total annual food and beverage expenditures on plant-based foods:
19.59
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Inventory of products was conducted by the consolidation of data sets including: internal product data, supplier requested information, cross referenced and verified with internal purchase/sales actuals from the 2019-2020 fiscal year (July 1, 2019 - June 30, 2020).
If reporting Real/Good Food Calculator results, provide:
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Which of the following food service providers are present on campus and included in the inventory/assessment?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$10 million or more
Optional Fields
The Sustainable Food Procurement Guide seeks to clarify to the campus community what is important to MSU as we strive to make increasingly responsible choices in foodservice sourcing. This includes students, faculty, support staff and alumni. Additionally, vendors may choose to utilize the guide as a means to educate themselves on MSU’s current practices and how we work to increase access and diversify our supply chain. In 2020, RHS was recognized by NACUFS for its efforts with a gold award for sustainable procurement. http://eatatstate.msu.edu/news/nacufsaward2020
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.