| Overall Rating | Gold |
|---|---|
| Overall Score | 67.20 |
| Liaison | Jessica Thompson |
| Submission Date | June 20, 2024 |
Northern Michigan University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.32 / 6.00 |
Jessica
Thompson AVP Sustainability People Culture & Wellbeing |
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):
After acquiring the comprehensive report of products purchased for the reporting period, we conducted an independent research study. Using the standards provided by STARS, we used the vendors website and applicable third-party databases to validate the certifications. If there were any vendors that we could not locate any of the STARS recognized third-party accreditations, the vendors were not included on the spreadsheet of sustainability or ethically produced purchases.
Plant-based purchasing includes all of the local produce purchased, all of the canned & frozen produce, and the vegan and plant-based dry goods purchased from the University's main vendor, Rheinhart Food Service. Dining services provided the 35.31% of total food expenditures in 2023.
The list of specific plant-based purchases from Rheinhart includes the following:
SAUCE PESTO BASIL W/ PINE NUTS
SAUCE PESTO BASIL W/O PINE NUTS
| CHIP PITA MEDITRN RAW FZ |
|
SPREAD HUMMUS FZ |
| SPREAD HUMMUS RSTD RED |
| FALAFEL FRITTER PUCK 1oz |
| HUMMUS TRADITIONAL RF |
| PITA CHICAGO STYLE 6" FZ |
| BEAN BLK FANCY W/ FERROUS |
| BEAN GARBANZO FANCY |
| BEAN PINTO FCY |
| BEET DC FCY |
| BEAN GREAT NORTHERN |
| BEAN KIDNEY DARK RED |
| CORN CUT SWEET SUPER VRTY |
| CORN COB GOLDEN 3" MINI |
| PEA GREEN GARDEN GRD A |
| VEGETABLE BLND PEA & CR |
| BEAN GREEN WHOLE GRD A |
| VEGETABLE BLND PEA CR DC |
| BEAN GREEN 1" CUT GRD A |
| PEA GREEN GARDEN GRD A |
| ONION PEARL GRD A IQF |
| SPREAD GARLIC G/F TFF REF |
| GARLIC CHPD IN WATER |
| GARLIC CHOPPED IN WATER |
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | Yes | Yes |
| Franchises (e.g., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
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 file was updated 3/13/2023 to address errors identified in the review process.
Note for future submissions: include plant-based spreadsheet and calculations.
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.