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
Complete 0.48 / 6.00 Sarah Bavuso
Sustainability Manager
Campus Dining
"---" indicates that no data was submitted for this field

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:

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):

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):
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.

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

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

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

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:
Additional documentation to support the submission:

Data source(s) and notes about the submission:
Additional Links:

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.