| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 46.80 |
| Liaison | Paul Scanlon |
| Submission Date | Feb. 28, 2014 |
| Executive Letter | Download |
Slippery Rock University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.13 / 4.00 |
Joe
Balaban Director of Operations SRU/AVI Administrative Staff |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
28.30
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
---
None
An inventory, list or sample of sustainable food and beverage purchases:
Local Food Sources:
Forbes Bison Farm: Bison utilized at Weisenfluh Dining Hall
Lengel Brother's Farm: Locally grown seasonal produce
Always Summer Herbs: Produce & Fresh Herbs (some herbs and greens also grown outside Boozel Dining Hall by AVI staff)
Sirna & Sons Produce: All produce utilized on campus
Thoma Meat Market: Ground Beef & Chicken products utilized in dining facilities
Soregel's Orchards: Apple Cider, Seasonal Produce
Joshen’s Paper Co.: All paper products utilized in fresh fare programs throughout campus, and in Boozel Express.
Laubscher Cheese Co.: Primary usage is for Pizza cheese across campus. Also utilize for deli cheeses in Boozel
Schneider’s Dairy: All dairy provided on campus at all locations
Iron Star Coffee Roasters: All coffee utilized for coffee program at Weisenfluh Hall
None
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
No
None
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
---
None
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
SRU uses the following locally sourced vendors:
Starbucks utilizes Schneider’s Dairy 100% for all dairy (milk, cheese, and eggs) utilized at the location.
Quaker Steak & Lube utilizes Sirna & Son’s Produce for 100% produce purchases including lettuce, herbs and vegetables. Some items are seasonal.
None
A brief description of the sustainable food and beverage purchasing program:
Dining Services (through AVI Fresh) has an ongoing initiative to purchase items locally. Some of the current farms and local business from whom we are purchasing are: Forbes Bison Farm, Lengel Brother's Farm, Always Summer Herbs, Paragon's Local Farms, Thoma Meat Market, Soregel's Orchards.
High Tunnel Farming:
An initiative included in the AVI bid proposal was the construction of high tunnels to expand the growing season for a local farm. AVI has recently partnered with Lengels Farm Market to purchase and install two high tunnels to grow vegetables solely for SRU.
Seafood Guide:
The guide is used by our chefs to make decisions that are good for the students and the ocean.
Fair Trade Organic Coffee:
By partnering with our coffee purveyors, we can provide a high level of commitment to the environment and the farmers.
T&B Naturally
Located in Bailey Library, T&B Naturally is our sustainable coffee shop on campus. Greenware products, and all natural/organic products are offered. Renovation of the facility followed green guidelines and used natural materials. The coffee is certified 100% organic and fair trade.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
All local purchasing from our vendors are reported to AVI on a monthly basis thru spreadsheets noting location of purchase.
None
Total annual food and beverage expenditures:
---
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 | --- | --- |
| Dining operations and catering services operated by a contractor | --- | --- |
| Franchises | --- | --- |
| Convenience stores | --- | --- |
| Vending services | --- | --- |
| Concessions | --- | --- |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---
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:
Additional information about all of AVI's sustainability initiatives can be found here: http://www.aviloveoftheearth.com/
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.