| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 58.99 |
| Liaison | Deborah Steinberg |
| Submission Date | Feb. 27, 2015 |
| Executive Letter | Download |
Carnegie Mellon University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.51 / 4.00 |
Pascal
Petter Director of Dining Services Dining Administration |
"---"
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:
47
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
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None
An inventory, list or sample of sustainable food and beverage purchases:
All of our dining vendors purchase from local providers including SunFresh Produce, Paragon Monteverde Produce, Pittsburgh Seafood, Balesterie Produce, Marburger Dairy, Mama Rosa Sauces, Turner Dairy, Stans Produce, Renaissance Deli Provisions, Potomac Bakery, Schneider Dairy, and Breadworks.
Date Revised: May 1, 2015
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)?:
Yes
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:
47
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:
We are providing the same percentage as our primary vendor since we have 11 independent vendors that represent 50% of our dollar volume. These vendors have for the most part the same suppliers as the primary vendor. Our coffee shops all serve fair trade coffee and purchase locally produced milk and produce. Our vending contractor has its production facility within 85 miles of campus.
This information is accurate to the best of our ability to measure the data.
None
A brief description of the sustainable food and beverage purchasing program:
All of our dining vendors purchase from local providers including SunFresh Produce, Paragon Monteverde Produce, Pittsburgh Seafood, Balesterie Produce, Marburger Dairy, Mama Rosa Sauces, Turner Dairy, Stans Produce, Renaissance Deli Provisions, Potomac Bakery, Schneider Dairy, and Breadworks. In addition, eight of our dining locations purchase Fair Trade products and our vending company, AVI Vending produces everything in their commissary which is only 84.5 miles from the university. Lastly, eight of our eleven dining vendors are Pittsburgh men and women with restaurants in our local community.
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A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Carnegie Mellon University’s contract dining company, CulinArt Inc., percentage of food expenditures is 47.29%. This percentage includes purchasing food that was grown or raised locally, purchasing food that was processed locally, and money spent on organically grown or produced food such as vegetables, poultry, eggs, and seafood.
None
Total annual food and beverage expenditures:
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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 | --- | --- |
| Dining operations and catering services operated by a contractor | --- | --- |
| Franchises | --- | --- |
| Convenience stores | --- | --- |
| Vending services | --- | --- |
| Concessions | --- | --- |
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.) | No |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
CulinArt, Carnegie Mellon's main food vendor is participating in the LeanPath Food Waste Prevention Program.
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.