|Overall Rating||Gold - expired|
|Submission Date||March 4, 2016|
Oregon State University
OP-6: Food and Beverage Purchasing
|1.25 / 4.00||
University Housing and Dining Services
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
OSU purchases food from the on-campus Oak Creek Farm, from local orchards and farms, beef from local ranches including Northwest Natural Beef, pork from local farmers, and lamb from local sources. We purchase locally produced bread from locally sourced grains, we buy local eggs, cheese and fluid milk from local sources. We buy canned beans and frozen vegetables from local processors.
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
The 25% value is an estimate from the MU Retail Food Services manager. We strive to buy local and sustainable products where possible, keeping in mind our customers and bottom line.
A brief description of the sustainable food and beverage purchasing program:
We strive to purchase much of our local produce through a local small organic produce company that partners with local farms. All ground beef is 100% grass fed and local and we switched this year to antibiotic free chicken.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
We currently do not have a tracking system and the figures provided are based on a conservative estimate.
Total annual food and beverage expenditures:
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|Dining operations and catering services operated by the institution||Yes||Yes|
|Dining operations and catering services operated by a contractor||No||No|
Has the institution achieved the following?:
|Yes or No|
|Fair Trade Campus, College or University status||---|
|Certification under the Green Seal Standard for Restaurants and Food Services (GS-46)||No|
|Marine Stewardship Council (MSC) certification||No|
|Signatory of the Real Food Campus Commitment (U.S.)||No|
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
We have a Northwest themed natural, local restaurant that only features organic produce and grains. We are in the process of adopting the Seafood Watch Monterrey Bay Sustainable Seafood standards.
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
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 and complete the Data Inquiry Form.