Overall Rating	Gold - expired
Overall Score	65.52
Liaison	Andrew D'Amico
Submission Date	Feb. 28, 2018
Executive Letter	Download

STARS v2.1

Princeton University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.48 / 6.00	Sarah Bavuso Sustainability Manager Campus 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

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

Part 2

Animal Products

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “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:

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

Over 40% of all food purchases come from within 250 miles of Princeton, including most of our baked goods, eggs, milk, pasta, honey and jams, and crushed tomatoes. However, not all local purchases are from community-based sources, and therefore fall outside of the local/community-based definition. Other examples of local and/or third-party verified products procured include the following: humanely treated and locally sourced fresh chicken never raised with antibiotics (Bell & Evans) and fresh pork (Leidy’s) is used. Ground beef is grass-fed and halal certified and is used in our crafted burger which is a proprietary recipe created by our chefs which consists of 70/30 blend of beef and locally sourced mushrooms made exclusively for us by a City Beef in Trenton, New Jersey. The coffee served in the dining halls is Rainforest Alliance certified. The spring mix served at all the salad bars is organic, as is other seasonal produce throughout the year. We also endeavor to buy seafood through Sea2Table which is categorized as Best Choice or Good Alternative/sustainable by the Monterey Bay Aquarium Seafood Watch.

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):

Dining STARS Supplement.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

Products are listed by sustainability category in our purchasing software. Each summer, these lists are reviewed and updated as necessary. Then a purchasing recap is run on each of these lists, considering all purchases from the preceding fiscal year (June-May), in order to create the yearly food metric.

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):

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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:

Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:

	Present?	Included?
Dining operations and catering services operated by the institution	Yes	Yes
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)	No	No
Convenience stores	Yes	No
Vending services	Yes	No
Concessions	Yes	No

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

Campus Dining purchases milk and dairy products from regional sources which do not qualify under the strict definition of community-based. These purchases use milk from local family-owned farms who send their product to local or regional processors who may be part of corporations or companies whose income exceeds the community-based definition. These farms could not exist without the support of the larger infrastructure to process their products.

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

The website URL where information about the programs or initiatives is available:

https://dining.princeton.edu/supporting-our-community

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

Additional Links: https://dining.princeton.edu/our-story

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.