| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 73.03 |
| Liaison | Mark Lichtenstein |
| Submission Date | June 7, 2016 |
| Executive Letter | Download |
State University of New York College of Environmental Science and Forestry
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.52 / 6.00 |
Diana
Johnson Director of Dining Service SUNY Morrisville |
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):
Trailhead Café (operated by SUNY Morissville Corporation) emphasizes a need for local products with vendors. Their inventories are expanding so most local items are currently procured through broad line distributors, and direct purchases through local farms (seasonal). Trailhead Café supports New York State producers and growers by purchasing many products within the state. The Café offers Fair Trade coffee every day.
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):
This included a complete review of all purchases at the main campus dining hall in Syracuse, Trailhead Café (it does not currently include smaller dining halls at the College's satellite campuses). Data provided by ESF's main campus dining Hall Trailhead Café's Dining Director, operated by SUNY Morissville Auxillary Corporation. More details in attached file (02/15/2016).
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 | No | No |
| 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 | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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:
ESF's Trailhead Café opened to the public on March 26, 2013. It is a collaborative venture between ESF and Morrisville State College, and operated by the Morrisville Auxiliary Corporation (MAC). The kitchen is outfitted with equipment that meets LEED Platinum certification requirements, as it is situated within ESF's Gateway Center, designed to LEED Platinum standards (certified LEED Platinum in 2014).
Media: see http://dailyorange.com/2013/03/callaghan-esfs-trailhead-cafe-supplies-students-with-local-organic-options/
ESF's Trailhead Café opened to the public on March 26, 2013. It is a collaborative venture between ESF and Morrisville State College, and operated by the Morrisville Auxiliary Corporation (MAC). The kitchen is outfitted with equipment that meets LEED Platinum certification requirements, as it is situated within ESF's Gateway Center, designed to LEED Platinum standards (certified LEED Platinum in 2014).
Media: see http://dailyorange.com/2013/03/callaghan-esfs-trailhead-cafe-supplies-students-with-local-organic-options/
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.