| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 27.21 |
| Liaison | Jonathan Miller |
| Submission Date | May 8, 2017 |
| Executive Letter | Download |
Nova Southeastern University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.11 / 6.00 |
Jason
Fitch Resident District Manager Shark Dining |
"---"
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
21
Part 2
Animal Products
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):
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Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
Sustainable Sourced Seafood in collaboration with Monterey Bay Aquarium. Humane Farm Animal Care (HFAC) certified cage free shell eggs. Dairy products free of rBGH- artificial growth hormones. Source socially and ecologically certified coffee. Poultry without routine use of human antibiotics. Also a member of Menus of Change Principles, CIW, Greener Fields Together, and Stewardship Index for specialty crops.
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):
Inventory counting is done once a week and tied directly to our web menu and nutrition system. Grocery lists are formulated through the web based on weekly menus to eliminate the waste and unnecessary spending as much as possible.
If uploading output from the Real Food Calculator, provide:
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Percentage of total dining services expenditures on Real Food B (0-100):
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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 | No | No |
| Franchises (e.g. national or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Optional Fields
https://issuu.com/becompass/docs/sustainability_platform_v5/1?e=0/12420280
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.