| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.62 |
| Liaison | Michael Kensler |
| Submission Date | Jan. 11, 2016 |
| Executive Letter | Download |
Auburn University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.20 / 4.00 |
Glenn
Loughridge Director of Dining Services Auxiliary Services |
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indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
5
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
None
An inventory, list or sample of sustainable food and beverage purchases:
See attachment.
None
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
No
None
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
---
None
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
A brief description of the sustainable food and beverage purchasing program:
"The “Eat Local” & ""Eat Organic"" campaign exists to educate and enable customers to have local, fresh produce. Local is defined as typically within a 250 mile radius from the grower or artisan producer. Local Auburn University items are used whenever available.
Here are some of the specific places where local and/or organic products are offered:
AU-Smokehouse - AU Pork Butt & Sausage
Wild Greens Salad Bar at Foy - As much local, organic and sustainable produce as available. Dining Services works with the AU Plant Sciences Dept. for certain items throughout the year.
The Market at Terrell Hall- Many local products sold in the convenience store. Weekly Produce Bags from local farm. Local Honey, Grits, Coffee, Pickles etc.
Plains to Plate - Alabama pork butt, local grits, goat cheese, bibb lettuce, kale, pickles.
AU-Some Salads at The Village Dining Hall - Local Auburn shrimp
Cubstop at The Village - Local produce whenever available and many local products in the convenience store. Whole grains available in bulk, by the ounce. Also available by the ounce: fruit salads, vegetable and protein compound salads.
Some of the places local purchases are made include:
AU schools – Catfish from AU Fisheries.
Cage free whole eggs and whole chickens from AU Poultry .
Fresh vegetables from AU Plant Sciences.
Borden Dairy is a local Alabama supplier.
Mayfield Icecream is also sustainable / local.
Royal Produce has many local farmers to purchase from. Local produce is always used when available and purchases are tracked monthly.
Extreme Green Hydroponics and Hornsby Farms are Auburn Growers.
A new label has been created to clearly mark ‘local’ options around campus.
Date Revised: Feb. 8, 2016
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Local is defined as typically within a 150 mile radius from the producing facility. Local Auburn University items are used whenever available. Purchases are tracked monthly through the standard management process and software of our dining contractor, Chartwell's.
None
Total annual food and beverage expenditures:
8,500,000
US/Canadian $
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | Yes |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
Auburn University is currently working on having a certified Gluten-Free retail venue, which we anticipate being the first of its kind on a college campus.
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:
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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.