| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 38.09 |
| Liaison | Meghan Bennett |
| Submission Date | May 14, 2013 |
| Executive Letter | Download |
Towson University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.60 / 6.00 |
Clara
Fang Sustainability Manager Facilities Management |
"---"
indicates that no data was submitted for this field
None
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
5
None
A brief description of the sustainable food and beverage purchasing program:
5% of the university's food purchases are local or organic. Local is defined as food grown within a 150 mile radius of where it is consumed.
None
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:
Towson does not purchase much local or organic produce for several reasons. During the months when classes are in session there is not much local food that is available. Organic foods are more expensive and the university does not have a commitment to purchasing them.
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.