| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.85 |
| Liaison | Srinivasan Raghavan |
| Submission Date | Feb. 25, 2013 |
| Executive Letter | Download |
University of Missouri
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.68 / 6.00 |
Shivani
Vaid Graduate Research Assistant MU Sustainability Office |
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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):
14
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A brief description of the sustainable food and beverage purchasing program:
A leading industry trend being embraced by Campus Dining Services is the sourcing of more local products. Specifically, this is targeting not just local products, but those of a higher quality than traditionally sourced items. This ties in perfectly with our efforts to reach out to today’s more health conscious consumer. Campus Dining Services has set a goal of at least 15% of food purchases coming from the local region.
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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:
Please see page 5 of the Sustainability Report on the website url included for reference to percentage of food products that qualify in 2009.
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.