| Overall Rating | Gold |
|---|---|
| Overall Score | 66.74 |
| Liaison | Jennifer Bodine |
| Submission Date | July 22, 2024 |
Weber State University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.82 / 6.00 |
Jennifer
Bodine Sustainability Specialist Facilities Management |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
WSU chose to analyze a representative sample of invoices for the academic year, rather than a full year's worth of invoices, as is permitted by the STARS 2.2 technical manual. Summer food operations are largely closed and therefore invoices for this semester were not collected. Instead a representative month for the fall semester and one for the spring semester were utilized to estimate annual purchases. All invoices from February 1-28, 2023 and October 1-31, 2023, were provided by Sodexo and their vendors. The staff within the Energy & Sustainability Office analyzed all of the items purchased for those two months to assess whether or not they met the STARS criteria.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | No | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
FY 2023 data. Total annual spend: $1,400,919 Total plant-based spend: $486,588 Total certified spend: $180,985.68
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.