Overall Rating	Bronze - expired
Overall Score	44.43
Liaison	John Stolz
Submission Date	March 4, 2020
Executive Letter	Download

STARS v2.1

Duquesne University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.94 / 6.00	Carissa Lange Graduate Assistant Center for Environmental Research & Education (CERE)

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

16.62

Part 2

Animal Products

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Yes

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):

29.06

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

By involving ourselves within the communities we serve, Parkhurst forms personal relationships with new and creative artisans that are producing unique, high-quality goods. Our Forged Partners are food makers and farmers that are looking to venture into new geography. They are family-owned and operated, they share our values, and, most importantly, they share our high culinary standards and passion for food. We love that we are able to help these businesses expand their distribution and bring their exciting and creative products to the guests across our region, in turn offering our client partners a specialized retail product mix that stands apart from their competition. Forged Partners: Astor Chocolate The Chef’s Garden Crimson Cup Coffee & Tea Enrico Biscottti Ferris Frankferd Farms George Howe Hillandale Farms Hope’s Cookies Jamison Farms Just Bagels Karn Meats La Colombe Legally Addictive Lenka Bars Love Corn Lumi Lush Gourmet Mavuno Harvest Mouth Party Caramels Just Brittle NuGo Parma Sausage Righteous Felon Simply Gum Sweet Street Wholesome Nibbles WOOT! Granola

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):

Duquense_University_-_STARS_Food_and_Beverage_Inventory_2019_90WmCDs.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

The introduction of our FarmSource program in 2002 pioneered the creation of the infrastructure needed to get local products into the hands of our suppliers and onto the plates of our guests. Today, we work with more than 250 local farmers and producers, all within a 150-mile radius of our locations. This program greatly reduces the distance food travels from harvest to table. This decreases air pollution, water pollution, traffic congestion and the need for oil. Because of FarmSource, our guests enjoy fresh, wholesome foods, including: Produce that is selected through farmer-based organizations Dairy products that come from independently owned and operated local farm families that choose not to treat their herds with rBGH/rBST Meat that is produced at USDA-inspected facilities, which source their animals from farms that are within the region and ensure high standards of animal care, well-being and nutrition Products from local artisans who devote their time, energy and passion to a limited line of products and emphasize high quality and unique flavors

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):

---

Percentage of total dining services expenditures on Real Food B (0-100):

---

Required if pursuing either part of the credit:

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	Yes	Yes
Dining operations and catering services operated by a contractor	Yes	Yes
Student-run food/catering services	No	No
Franchises (e.g. national or global brands)	No	No
Convenience stores	Yes	Yes
Vending services	No	No
Concessions	No	No

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

This percentage represents conventional products that are considered in alignment with Forged Partners. Parkhurst defines Forged Partners as makers that comply to Parkhurst's strict sourcing and Culinary Gold Standards. They are family owned and operated businesses with products that guests and clients will appreciate as unique and noticeably differently. Their products are stocked at one or more of Parkhurst's distributors or they have the capabilities of shipping throughout our geography.

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

11.77

The website URL where information about the programs or initiatives is available:

---

Additional documentation to support the submission:

2019_Know_your_Source_Report_-_Duquesne_University.xlsx

Data source(s) and notes about the submission:

All Best Aqua Practices were removed from the criteria and were instead factored into the "additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above." The new report with this criteria excluded was uploaded and values for part 1 and 2 were taken directly from the report.

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.