| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Jessica Bast |
| Submission Date | April 5, 2012 |
| Executive Letter | Download |
North Carolina State University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Keith
Smith Food Service Manager Dining and Catering Operations |
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indicates that no data was submitted for this field
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Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
19
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A brief description of the sustainable food and beverage purchasing program:
University Dining purchases a wide variety of items that are grown or processed locally (within 150 miles) including meats, fruits and vegetables, breads and baked goods. Additionally all of the milk, ice cream and heavy cream is obtained through the campus dairy farm, Howling Cow. Other local producers and processors include Neomonde Bakery, Saladelia, Det Daily, Franklin Bread, Edible Art, Gold Metal Breads and US Food—Zebulon. Dining also purchases fruits, vegetables and beverages that are USDA Certified Organic.
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.