| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Mark Bremer |
| Submission Date | April 6, 2016 |
| Executive Letter | Download |
State University of New York Polytechnic Institute
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Deborah
Hanson Sustainable Dining Programs Manager SODEXO |
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:
attached is sample of purchases from Purdy Foods, 80% local purchases for this vendor ($6800 of 8400 total spent with them)
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:
We are currently developing a plan to increase our local purchasing, will be complete for 2016. The efforts reflected in this submission include substituting local produce (for non-local) wherever possible, and utilizing local businesses when available.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Line by line review of purchases, determining origin of each product.
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 | No | --- |
| Dining operations and catering services operated by a contractor | Yes | --- |
| Franchises | No | --- |
| Convenience stores | No | --- |
| Vending services | Yes | --- |
| Concessions | No | --- |
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 totals submitted here are not a complete inventory, but I'm confident that this is a fair and conservative representation of our overall purchasing at this time (Deborah A. Hanson)
The totals submitted here are not a complete inventory, but I'm confident that this is a fair and conservative representation of our overall purchasing at this time (Deborah A. Hanson)
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.