| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 59.10 |
| Liaison | Greg Maginn |
| Submission Date | Dec. 16, 2012 |
| Executive Letter | Download |
The Ohio State University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
3.23 / 6.00 |
Timothy
Keegstra Associate Director Dining Services |
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indicates that no data was submitted for this field
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Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
26.90
Date Revised: Jan. 2, 2013
Date Revised: Jan. 2, 2013
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A brief description of the sustainable food and beverage purchasing program:
The University Executive Chef has developed relationships with our Academic Agricultural Department, the OSU Meat Lab, the Ohio Department of Agriculture and Agricultural Extension Service, the Ohio Produce Growers and Marketing Association (OPGMA) and Waterman Student Farm. With the help of our Purchasing department, we have established portals to our purchasing process for local products, and we utilize our Prime Distribution Vendor for the logistical connection with local producers and farmers.
We have programmatically incorporate seasonal recipes and menus to take advantage of our Ohio farm products. For day-to-day ordering by our units, local products are denoted with a unique icon in the sales inventory.
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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:
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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.