|Submission Date||Dec. 14, 2018|
University at Buffalo
OP-7: Food and Beverage Purchasing
|0.03 / 6.00||
Assistant Director of Dining Services
Campus Dining & Shops
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):
The Pride of New York Program promotes and supports the sale of agricultural products grown and food products processed within New York State. By supporting this initiative, we support local farmers and food manufacturers. It’s a win-win partnership that sustains local business development.
We know the importance of helping our community find and choose local products while building relationships with growers, food artisans, and food manufacturers right here in Western New York. To help students identify the products grown, produced and manufactured in New York our dining services has created the "Made In/Grown In New York" icon. We also have a maps of New York state in multiple locations and online which pinpoint the locations of the New York-based businesses who supply our kitchens.
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):
The Department's Inventory Control Software is capable of discerning the identity of vendors and products that fall within the sustainability category.
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?:
|Dining operations and catering services operated by the institution||Yes||Yes|
|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)||Yes||Yes|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Sustainability-related information is housed on this website:
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:
Information furnished by Ray Kohl
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 and complete the Data Inquiry Form.