| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.92 |
| Liaison | Elisabeth Reed |
| Submission Date | Feb. 29, 2016 |
| Executive Letter | Download |
Illinois State University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.15 / 4.00 |
Elisabeth
Reed Director Office of Sustainability |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
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)?:
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:
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:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
A brief description of the sustainable food and beverage purchasing program:
Campus Dining Services is a member of the Edible Economy Project, a local initiative that brings together community members and organizations to realize the great economic potential of local food production, processing, and consumption. The project’s long-term goal is to build a modern local food infrastructure giving farmers access to expanded market, and consumers access to fresh, healthy local foods. Other partner organizations include Heartland Community College, the Economic Development Council of the Bloomington-Normal Area, Downtown Bloomington Farmer’s Market, and the Illinois Department of Commerce and Economic Opportunity.
In the summer of 2011, Campus Dining began a pilot program with local farmers in an effort to incorporate and purchase more local produce for our guests’ consumption. Best practices and lessons learned from this pilot program will be used as Campus Dining further defines the process for purchasing local produce. Challenges to overcome include acquiring the large quantities needed from local farmers to serve the population of students, having the space and equipment to process the produce, and determining the delivery process.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
The State of Illinois passed the Food, Farm and Jobs act which requires state entities to track locally sourced food and beverage purchases.
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | Yes | No |
| Franchises | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
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 |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
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:
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.