Overall Rating Bronze - expired
Overall Score 40.39
Liaison Sarah Laurie
Submission Date May 17, 2017
Executive Letter Download

STARS v2.1

State University of New York at Fredonia
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.22 / 6.00 Sarah Laurie
Environmental Safety and Sustainability Specialist; PR Subcommittee Chair; ACUPCC liaison
Environmental Health & Safety
"---" 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:
22.98

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”):
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):
82.56

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):
The Sustainable Food and Beverage Purchasing Program at 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.

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):
SustainableFoodPurchases2017.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):
Appropriate purchases are tracked using detailed purchasing reports for all items submitted by Maplevale farms, our primary distributor, Brigiotta (produce), and total sales figures for "street" vendors Byrne dairy and Stroehmans.

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 No No
Student-run food/catering services No No
Franchises (e.g. national or global brands) Yes No
Convenience stores Yes No
Vending services Yes No
Concessions Yes Yes

Optional Fields 

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives is available:
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Additional documentation to support the submission:
SustainableProducePurchasing_17.xlsx

Data source(s) and notes about the submission:
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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.