| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 68.96 |
| Liaison | Olivia Herron |
| Submission Date | March 1, 2019 |
| Executive Letter | Download |
Miami University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.61 / 6.00 |
Adam
Sizemore Director of Sustainability Physical Facilities Department |
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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
11.50
Part 2
Animal Products
No
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):
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Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
Campus Services is very cognizant of the impact on the local community when we are able to utilize products that are grown, raised or produced locally. As good stewards of our meal plan holders money, we certainly cannot turn a blind eye to cost or quality, but our overarching goal is to utilize as many items as we can that fit into our requirements on cost, quality, and availability.
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):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
We do not use Real Food Calculator, but rather we determined the data shared here by relying on our main supplier, US Foods, as well as other suppliers that we track internally [an example is Young;’s Jersey Dairy]. The following inventory, while not inclusive, is a good representation of the types of items served on campus, which fall under our total food spend.
If uploading output from the Real Food Calculator, provide:
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Percentage of total dining services expenditures on Real Food B (0-100):
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Required if pursuing either part of the credit:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | No | No |
| Franchises (e.g. national or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Optional Fields
Vending services: - approximately 30% of spend we can determine if it is local, but the spend from our c-store supplier we cannot determine.
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives 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.