| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.98 |
| Liaison | Peter Barker |
| Submission Date | March 14, 2016 |
| Executive Letter | Download |
St. John's University, New York
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.87 / 4.00 |
Thomas
Goldsmith Director of Environment and Energy Conservation Facilities Services |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
35
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
---
None
An inventory, list or sample of sustainable food and beverage purchases:
Campus Dining Services through Chartwells is constantly seeking out new and improved ways to further develop our environmental plan in conjunction with the Sustainability Department on Campus. Campus Dining Services has already implemented a number of environmentally friendly initiatives, either directly or in partnership with their vendors, manufacturers, clients or guests.
- Local Produce sourced from American Family Farms
- Styrofoam-free dining locations
- Biodegradable containers, cups & plates
- All napkins are unbleached & made from natural materials
- We offer fair trade coffee; social and ecologically certified
- Seafood served meets Monterey Bay Watch Program sustainability guidelines
- Cage-free eggs
- All meats come pre-trimmed which reduces packaging size and waste
- Leftover Soup is donated to a local homeless shelter each night
- Eliminated delivery on Thursdays to reduce carbon footprint caused by emissions by 20%
- Reusable mug program offers a 10¢ discount on all fountain and coffee beverage purchases when using the mug
- All dairy products are sourced sustainably
-
None
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)?:
Yes
None
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:
35
None
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:
---
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
Local Produce sourced from American Family Farms
- Styrofoam-free dining locations
- Biodegradable containers, cups & plates
- All napkins are unbleached & made from natural materials
- We offer fair trade coffee; social and ecologically certified
- Seafood served meets Monterey Bay Watch Program sustainability guidelines
- Cage-free eggs
- All meats come pre-trimmed which reduces packaging size and waste
- Leftover Soup is donated to a local homeless shelter each night
- Eliminated delivery on Thursdays to reduce carbon footprint caused by emissions by 20%
- Reusable mug program offers a 10¢ discount on all fountain and coffee beverage purchases when using the mug
- All dairy products are sourced sustainably
None
A brief description of the sustainable food and beverage purchasing program:
The University purchases from two produce vendors that supply us with product from two local distributors, J. Kings Holtsville NY and Baldor Foods, Bronx NY, as well as American Family Farms. Each has specific farms in the New York and New Jersey areas that provide produce for us.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Chartwells tracks and monitors goods purchased to comply with the University's mission of providing locally grown produce on campus.
None
Total annual food and beverage expenditures:
5,300,000
US/Canadian $
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 |
| Franchises | Yes | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | Yes |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | Yes |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---
None
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
It was impractical to separate the purchases of on-site franchises, convenience stores, vending services, and concessions from those of its other dining operations. The overall percentage of campus food and beverage purchases that are sustainably produced for both parts of this credit are counted together. Expenditures on sustainably produced food and beverages and total food and beverage expenditures are counted in the same way.
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.