| Overall Rating | Platinum |
|---|---|
| Overall Score | 86.83 |
| Liaison | Mark Lichtenstein |
| Submission Date | Feb. 28, 2023 |
State University of New York College of Environmental Science and Forestry
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.21 / 6.00 |
Sue
Fassler Sustainable Facilities Manager Facilities |
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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:
5.09
Percentage of total annual food and beverage expenditures on plant-based foods:
30.12
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):
Syracuse Campus:
Trailhead Cafe staff conducted the inventory using invoices from purchases made from September-December 2022. Data from the entire 2022 calendar year was not available because ESF's food service provider transitioned to a new vendor in August 2022. In the future, the new vendor will be able to provide data for the entire calendar year.
Ranger School:
Ranger School staff conducted the inventory using invoices from purchases made from January-December 2022.
Note on data:
Cranberry Lake and Newcomb Campus data is not included above. ESF hopes to begin tracking and reporting data at these campuses in the future
Trailhead Cafe staff conducted the inventory using invoices from purchases made from September-December 2022. Data from the entire 2022 calendar year was not available because ESF's food service provider transitioned to a new vendor in August 2022. In the future, the new vendor will be able to provide data for the entire calendar year.
Ranger School:
Ranger School staff conducted the inventory using invoices from purchases made from January-December 2022.
Note on data:
Cranberry Lake and Newcomb Campus data is not included above. ESF hopes to begin tracking and reporting data at these campuses in the future
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 | 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) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
Less than $500,000
Optional Fields
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Website URL where information about the food and beverage purchasing program is available:
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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.