| Overall Rating | Bronze |
|---|---|
| Overall Score | 37.00 |
| Liaison | Bo Solomon |
| Submission Date | March 4, 2022 |
Drexel University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.35 / 6.00 |
Bo
Solomon University Sustainability Officer Procurement |
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indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
15
Percentage of total annual food and beverage expenditures on plant-based foods:
15
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):
Qualifying Purchases
SPEND SUMMARY
Spend with Asterisks display total spend per attribute. Table totals
reflect equal allocation of multi-attribute product spend to avoid double counting.
Total Plant Based
Minimal (or No) Processing $206,717.31*
Processed Culinary Ingredients $1,549.45
Simple Processed Foods or Veg
Alternatives to Meat/Dairy $64,476.30*
Total: $271,332.00
Total Sustainably or Ethically
Produced
Sustainable Certified/Verified By Third
Parties $173,995.30*
Total: $169,994.52
SPEND SUMMARY
Spend with Asterisks display total spend per attribute. Table totals
reflect equal allocation of multi-attribute product spend to avoid double counting.
Total Plant Based
Minimal (or No) Processing $206,717.31*
Processed Culinary Ingredients $1,549.45
Simple Processed Foods or Veg
Alternatives to Meat/Dairy $64,476.30*
Total: $271,332.00
Total Sustainably or Ethically
Produced
Sustainable Certified/Verified By Third
Parties $173,995.30*
Total: $169,994.52
If reporting Real/Good Food Calculator results, provide:
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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 | No | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Drexel Campus Dining sources food from more than 35 local farms/producers throughout the year, accounting for approximately 30% of total food purchases during Summer months and about 10% during Winter months due to availability.
100% of our milk is from local dairy cows.
We use cage free eggs in all locations across campus.
100% of our milk is from local dairy cows.
We use cage free eggs in all locations across campus.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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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.