| Overall Rating | Silver |
|---|---|
| Overall Score | 59.94 |
| Liaison | Samuel Crowl |
| Submission Date | Aug. 11, 2021 |
Ohio University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.67 / 6.00 |
Erin
Robb Purchasing Specialist Dining Services |
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):
We worked with our three top-spend suppliers (US Foods, White Feather Farms, and Produce One) to determine if any of their products met the criteria for ethically-produced food. Once products had been identified, we ran usage/spend reports in our purchasing and inventory maintenance software program (Food Pro). We used numbers from FY19 (7/1/2018 – 6/30/2019). Purchases from these three suppliers represent approximately 80% of our total food spend for board dining.
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 | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | Yes | No |
| 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:
Ohio University primarily focuses on the procurement of local food. In FY19, the University tracked food that was raised/grown/harvested within 250 miles of campus (500 miles for beef & pork). 16.6% of the food purchased for board dining met this criteria. The University also partners with small, local farms for the procurement of seasonal produce.
The University also focuses on the economic pillar of sustainably by supporting local food distributors. In FY20, we began to track Business Impact spend. In first half of FY20, we spent $3.8M with food suppliers within 250 miles of campus. We also promote local businesses through the Uniquely Ohio program. Locally-produced food products are specifically marketed in our retail venues to help support local business.
The University also reduces packaging waste by purchasing bulk ingredients and making most food offerings from scratch.
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 Erin Robb on 3/30/2020. 22% of our board dining food spend in FY19 was on plant-based products. Total food spend for board dining was $7,525,664.38, and plant-based food spend was $1,655,092.10. Entered by Sydney Hutchinson.
Ethically produced data and inventory was corrected based on AASHE review and re-uploaded in the STARS Food and Beverage Purchasing Inventory template. In the template, plant based food was recorded by weight instead of cost, so the total percentage of plant based food in the given template is reported as N/A.
Entered by Xander Stultz on 10/15/21.
Data provided by Erin Robb on 3/30/2020. 22% of our board dining food spend in FY19 was on plant-based products. Total food spend for board dining was $7,525,664.38, and plant-based food spend was $1,655,092.10. Entered by Sydney Hutchinson.
Ethically produced data and inventory was corrected based on AASHE review and re-uploaded in the STARS Food and Beverage Purchasing Inventory template. In the template, plant based food was recorded by weight instead of cost, so the total percentage of plant based food in the given template is reported as N/A.
Entered by Xander Stultz on 10/15/21.
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.