| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 39.16 |
| Liaison | Kristina Bryan |
| Submission Date | Oct. 9, 2011 |
| Executive Letter | Download |
Saint Louis University
OP-6: Food Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
6.00 / 6.00 |
Van
Vieregge Director of Business and Auxiliary Services Student Development |
"---"
indicates that no data was submitted for this field
None
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
50
None
The Website URL where information about the institution's sustainable food procurement efforts is available:
Data source(s) and notes about the submission:
Food is sourced locally from 16 local family farms and 4 local processors throughout the bi-state (Missouri and Illinois) region including:
-Lee Farms, Warren County Missouri
-Thies Farms, St. Louis County
-Don Ross and Sons, Freeburg Illinois
-Dean Wehmeier, Auxvasse Missouri
-Flamm Farms. St. Louis County
-Ole Tyme Produce, St. Louis, MO
Additionally, SLU's food service contractor, Chartwells, has implemented food sourcing policies for purchasing sustainable and, whenever possible, locally grown and organic food products including 100% certified seafood, cage-free shell eggs, hormone and antibiotic-free chicken, turkey, pork, grass-fed beef and rBGH free milk.
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.