| Overall Rating | Gold |
|---|---|
| Overall Score | 73.37 |
| Liaison | Olivia Herron |
| Submission Date | Feb. 28, 2022 |
Miami University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.66 / 6.00 |
Laurie
Sampson Director of Food and Beverage purchasing Campus Services |
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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:
0.05
Percentage of total annual food and beverage expenditures on plant-based foods:
22.01
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):
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 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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
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 holder's 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.
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:
Plant-based foods consists of vegan and produce options.
Contact Laurie Sampson - sampsol@miamioh.edu
Contact Laurie Sampson - sampsol@miamioh.edu
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.