| Overall Rating | Silver |
|---|---|
| Overall Score | 64.57 |
| Liaison | Sherri Mason |
| Submission Date | June 14, 2023 |
Penn State Erie, The Behrend College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.03 / 6.00 |
Kyle
Coverdale Chef Housing & Food Service |
"---"
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:
2.70
Percentage of total annual food and beverage expenditures on plant-based foods:
29
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):
Using the metrics from Menus of Change used average inventory on hand for plant-based foods and divided out from total inventory.
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) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | Yes |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
All products meeting our PA/Green standards are purchased on a competitive bid basis and, in addition to meeting our standards, are also our best pricing alternatives. We currently allow for a small cost premium for PA produce items on the UP campus, in order to encourage our produce suppliers to source PA grown products.
We continue to put great efforts into increasing the number of PA vendors we purchase from directly, as well as the amount that we purchase from them. In 2016 we also established a hyper-local standard that includes product from the county in which the campus resides and surrounding counties.
Since its establishment in 2016, some hyper-local produce has been purchased from the Penn State Student Farm. Although there is no specific policy that requires these purchases, Housing & Food Service's head chef actively encourages the managing chefs to buy from the student farm, especially when it has surpluses.
We continue to put great efforts into increasing the number of PA vendors we purchase from directly, as well as the amount that we purchase from them. In 2016 we also established a hyper-local standard that includes product from the county in which the campus resides and surrounding counties.
Since its establishment in 2016, some hyper-local produce has been purchased from the Penn State Student Farm. Although there is no specific policy that requires these purchases, Housing & Food Service's head chef actively encourages the managing chefs to buy from the student farm, especially when it has surpluses.
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.