| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 57.84 |
| Liaison | Paul Edlund |
| Submission Date | Feb. 19, 2019 |
| Executive Letter | Download |
Montana State University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.17 / 6.00 |
Kara
Landolfi MT Made Program Manager University Food Services |
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):
Farm to Campus is MSU Culinary Services' local food purchasing initiative.
It is Farm to Campus’ mission to partner with members of our campus and statewide agriculture community to support the development of Montana’s local food systems, and to promote the health of our patrons through enhanced local and sustainable practices on campus.
As the largest institutional foodservice operator in the state of Montana, Culinary Services is in a unique position to leverage our buying volumes with local producers to provide them with reliable demand for their products.
To do this, we collaborate with local producers, processors and food manufacturers throughout the state, and support students and future producers from MSU’s College of Agriculture.
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):
We track our local food purchases on a timeline according to our fiscal year - July 1-June 31. All of our food invoices are coded appropriately representing local food purchases in our Accounts Payable office. Local foods are categorized into local: meat, dairy, beverages, grocery, produce, alcohol, and MSU meat. Our goal is to promote agriculture and a more resilient food system throughout our entire state of Montana, but all foods reported in this section are produced within a 250 mi radius from MSU. We have included our latest, finalized report from FY2018.
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?:
| 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. national or global brands) | No | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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:
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.