| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.48 |
| Liaison | Dayna Cook |
| Submission Date | Sept. 28, 2020 |
Northern Arizona University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.29 / 6.00 |
Casey
Fisher Marketing Director: NAU Campus Dining Dining 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:
2.77
Percentage of total annual food and beverage expenditures on plant-based foods:
37.61
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):
Data for this measurement/tracking process was compiled from a thorough analysis of food and beverage invoices throughout the entire year. We rely in part on information and documentation from our vendors for certification of recognized sustainability standards as well as ingredient information.
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Working closely with our Arizona produce distributors (Stern Produce), we have been able to substantially increase the percentage of Arizona/ locally grown produce and other foods served on campus. Additionally, we have developed direct vendor relationships with local Flagstaff businesses such as the Village Baker and Rysing Hy, resulting in a significant annual spend with each of them which has benefited the local economy and helped to connect the campus community to the greater Flagstaff community.
Overall Sodexo’s effort to increase food transparency and increase local sourcing has forged great relationships with farmers and local businesses. Weekly Open Air Markets that we host in both the fall and spring semesters feature organic, Arizona grown produce and products from Northern Arizona and across the state. We feature seasonal specialty menus for catering events within the Sustainable Catering guide. NAU Campus Dining focuses on sourcing local, seasonal and sustainably grown products when available. Our contracts with local produce distributors require that they source from local farms whenever possible for the quantities and seasonal freshness needed. November to March is the primary time frame in which Arizona grown produce is in season, and we use the highest percentage of locally grown products during those months. We work to incorporate seasonally available produce into menus through our farm to table and SLOW Food events in our two resident dining locations. We also highlight seasonal items within our LTOs (Limited Time Offers) that change out monthly at retail locations such as the Green Scene Café.
Most of our coffees and teas that we purchase are from brands with documented, 3rd party certifications such as Fair Trade USA (Fair-Trade Certified), Rainforest Alliance Certified, and Certified Organic. We provide a variety of organic, fair-trade certified and sustainably raised/produced food items in two convenience stores on campus. Campus Dining also serves organic and fair-trade coffees from Intelligentsia (direct-trade), Jazzman’s and Starbucks.
We follow guidelines in place based on Sodexo’s commitment to sustainably sourced fish and seafood through the Marine Stewardship Council or the Global Aquaculture Alliance’s Best Aquaculture Practices Program and the Monterey Bay Aquarium Seafood Watch “Best Choice”. Organic and local foods are procured when economically and seasonally feasible and highlighted within resident dining and retail locations as well. Most of our dairy comes from Shamrock Farms, here in Arizona and is RBsT free. All of our shell eggs are cage free.
Overall Sodexo’s effort to increase food transparency and increase local sourcing has forged great relationships with farmers and local businesses. Weekly Open Air Markets that we host in both the fall and spring semesters feature organic, Arizona grown produce and products from Northern Arizona and across the state. We feature seasonal specialty menus for catering events within the Sustainable Catering guide. NAU Campus Dining focuses on sourcing local, seasonal and sustainably grown products when available. Our contracts with local produce distributors require that they source from local farms whenever possible for the quantities and seasonal freshness needed. November to March is the primary time frame in which Arizona grown produce is in season, and we use the highest percentage of locally grown products during those months. We work to incorporate seasonally available produce into menus through our farm to table and SLOW Food events in our two resident dining locations. We also highlight seasonal items within our LTOs (Limited Time Offers) that change out monthly at retail locations such as the Green Scene Café.
Most of our coffees and teas that we purchase are from brands with documented, 3rd party certifications such as Fair Trade USA (Fair-Trade Certified), Rainforest Alliance Certified, and Certified Organic. We provide a variety of organic, fair-trade certified and sustainably raised/produced food items in two convenience stores on campus. Campus Dining also serves organic and fair-trade coffees from Intelligentsia (direct-trade), Jazzman’s and Starbucks.
We follow guidelines in place based on Sodexo’s commitment to sustainably sourced fish and seafood through the Marine Stewardship Council or the Global Aquaculture Alliance’s Best Aquaculture Practices Program and the Monterey Bay Aquarium Seafood Watch “Best Choice”. Organic and local foods are procured when economically and seasonally feasible and highlighted within resident dining and retail locations as well. Most of our dairy comes from Shamrock Farms, here in Arizona and is RBsT free. All of our shell eggs are cage free.
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:
Information provided by: Kristen Morale Kristen.Morale@sodexo.com
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.