| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.76 |
| Liaison | Allison Jenks |
| Submission Date | Jan. 26, 2017 |
| Executive Letter | Download |
New Mexico State University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.77 / 6.00 |
joni
newcomer Mgr. Env. Policy and Sustainability Facilities and Services |
"---"
indicates that no data was submitted for this field
This credit requires:
- A completed STARS Food and Beverage Purchasing Inventory,
- An itemized inventory based on output from the Real Food Calculator, or
- An alternative inventory that includes for each product:
- Product vendor
- Product label/brand
- Product description
- The category in which the product qualifies (Third Party Verified or Local & Community Based)
- Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products
Part 1
Third Party Verified and Community Based Products
0
Part 2
Animal Products
Yes
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):
18.50
Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
Sodexo, NMSU's campus dining provider, continuously implements a local food procurement program, where the unit focuses on purchasing local and university-produced food items such as locally made ice cream from the Agriculture, Consumer and Environmental Sciences (ACES) "ACES in the Hole" academic food program and Bueno chile from a local food distributor. Taos Restaurant, NMSU's dining hall run by Sodexo, also offers Sodexo's fair trade and organic coffee brand Aspretto. Sodexo's campus dining hall, retail, concession and catering operations also purchase dairy, eggs, produce and meat from local providers whenever possible. As an overall sustainability impact, Sodexo strives to ensure that we maximize the amount of products from all food categories that our locally purchased, organic, and/or are fair trade certified.
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):
Throughout the fall semester, the executive chef and production manager examined food purchases from all procurement sources. During this time frame, inventory items with sustainability attributes were flagged and added to the sustainable food inventory. The one-month time frame is all Sodexo could provide and the executive chef and production manager were mindful of including food items that accounted for seasonal variation during the fall semester.
If uploading output from the Real Food Calculator, provide:
0
Percentage of total dining services expenditures on Real Food B (0-100):
0
Required if pursuing either part of the credit:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | Yes | Yes |
| Franchises (e.g. national or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Optional Fields
Sodexo purchases 15% of their food from local vendors. We are an agricultural community surrounded by chile and pecan farms as well as many other small agricultural farms that also sell their food and other products (goat cheese, jellies, honey, etc.). These farms are independently-owned within a 10-mile radius of the university and are all community members that have full autonomy and local decision-making authority with respect to their business practices.
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
20
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:
Other links to Sodexo healthy choices:
https://nmsudining.sodexomyway.com/health/index.html
Sodexo environmental efforts:
http://tomorrowstarts2day.com/planet.html
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.