| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 38.80 |
| Liaison | Sarah Laurie |
| Submission Date | May 7, 2014 |
| Executive Letter | Download |
State University of New York at Fredonia
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.70 / 4.00 |
Sarah
Laurie Environmental Safety and Sustainability Specialist; PR Subcommittee Chair; ACUPCC liaison Environmental Health & Safety |
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:
Manufacturer Products Location
Sorrento cheese Cheeses - mozzarella, provolone Buffalo, NY
Upstate Yogurt Cup Yogurt "
Finger Foods Pizza Logs Niagara Falls, NY
Northstar Fresh Eggs near Clymer, NY
Byrne Dairy milk Syracuse, NY
Brigiotta's - total produce - $500,000, local 5% = $25,000 Jamestown, NY
Rosina pastas, proteins Buffalo, NY
Stroehmann's breads, rolls Jamestown, NY
Chobani Yogurt Greek yogurt Outside Utica, NY -
Heinz Dispense Ketchup Fremont, Ohio
Father Sam's Wraps Buffalo, NY
Costanzo's Sub Rolls Sub Rolls Buffalo, NY
Carriage House Peanut butter, jams & jellies Fredonia, NY
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:
A brief description of the sustainable food and beverage purchasing program:
The Sustainable Food and Beverage Purchasing Program at SUNY Fredonia Dining Services comprises a tri-faceted methodology that embraces the 3 Ps - Planet, People, and Profit: sustainability considerations - are products and vendors local, FTO certified, etc; customer considerations - are products desired by our customers; and economic - are products competitively priced.
All three facets are considered when identifying product specs. By sharing our methodology with various suppliers we have increased our percentage of local purchases, and, in conjunction with our primary food distributor Maplevale Farms, of Falconer, NY, we have demonstrated our commitment to encourage suppliers to think "locally," as we do.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Appropriate purchases are tracked using detailed purchasing reports for all items submitted by Maplevale farms, our primary distributor, Brigiotta, and total sales figures for "street" vendors Byrne dairy and Stroehmans.
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?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Franchises | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| 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:
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:
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.