Northern Arizona University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.39 / 6.00 |
Dayna
McKay Data Analyst Office of Sustainability |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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:
A brief description of the institution’s sustainable food and beverage purchasing program:
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.
Overall Sodexo’s effort to increase food transparency and increase local sourcing has forged great relationships with farmers and local businesses. 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.
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:
Data source(s) and notes about the submission:
Data provided by: marissa.patino@clientps.com and quick@sternproduce.com
Data provided by: marissa.patino@clientps.com and quick@sternproduce.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.