| Overall Rating | Gold |
|---|---|
| Overall Score | 70.01 |
| Liaison | Rebecca Walker |
| Submission Date | April 13, 2022 |
Southern Oregon University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.44 / 6.00 |
Rebecca
Walker Sustainability Manager Facilities, Management, Sustainability and Planning |
"---"
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:
8
Percentage of total annual food and beverage expenditures on plant-based foods:
32.04
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):
The inventory for this report was based on invoices received from SOU Dining for October 2019 and February 2020, analyzed using the Real Food Challenge parameters. The examination was conducted by a team of student researchers. The representative months were chosen to reflect seasonal differences in the menu. The Plant-based foods were identified based on STARS guidance.
If reporting Real/Good Food Calculator results, provide:
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
Less than $500,000
Optional Fields
Southern Oregon University Dining works hard to get as many ingredients locally as possible. Our professionally-trained chefs write our menus to take advantage of the fresh fruits and vegetables that are naturally in season in the Northwest. In addition to using fresh, seasonal, and locally grown foods, SOU Dining also uses ethical and responsible sourcing practices that support community development and help move the food sector onto a sustainable path. These include purchasing foods that are:
-Organically grown without the use of synthetic pesticides and fertilizers;
-Sustainable caught from properly managed wild fisheries and aquaculture facilities operated to protect natural fish populations and the surrounding environment;
-Fairly traded and contribute to an improved quality of life in agricultural regions;
-Sustainably grown using agricultural practices that protect natural habitat, conserve energy, restore soil health, and protect water quality.
Southern Oregon University signed a Real Food Commitment in Fall 2018, pledging to pursue 20% "Real Food" by 2023. SOU Dining is working closely with sustainability to identify opportunities to continue expanding on sustainable food and beverage purchasing in order to reach this goal. For example, Dining purchases some of its produce from SOU's The Farm, which uses sustainable practices in its farming.
Southern Oregon University's commitment to Real Food and sustainable purchasing is written into the contract with SOU's dining provider as well as part of the Sustainability and Equity in Purchasing Policy.
-Organically grown without the use of synthetic pesticides and fertilizers;
-Sustainable caught from properly managed wild fisheries and aquaculture facilities operated to protect natural fish populations and the surrounding environment;
-Fairly traded and contribute to an improved quality of life in agricultural regions;
-Sustainably grown using agricultural practices that protect natural habitat, conserve energy, restore soil health, and protect water quality.
Southern Oregon University signed a Real Food Commitment in Fall 2018, pledging to pursue 20% "Real Food" by 2023. SOU Dining is working closely with sustainability to identify opportunities to continue expanding on sustainable food and beverage purchasing in order to reach this goal. For example, Dining purchases some of its produce from SOU's The Farm, which uses sustainable practices in its farming.
Southern Oregon University's commitment to Real Food and sustainable purchasing is written into the contract with SOU's dining provider as well as part of the Sustainability and Equity in Purchasing Policy.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
https://inside.sou.edu/top-stories/real-food-challenge.html
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.