| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 47.51 |
| Liaison | Chris Frantsvog |
| Submission Date | May 1, 2014 |
| Executive Letter | Download |
Luther College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.69 / 4.00 |
Maren
Stumme-Diers Assistant Sustainability Coordinator Environmental Studies |
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:
WW Homestead Dairy - Skim white and chocolate milk, butter, soft serve ice cream, hard ice cream, cheese
Country View Dairy - yogurt
Grass Run Farms - burgers, ground beef
Grown Locally Cooperative - apples, grapes, cantaloupe, honeydew, watermelon, asparagus, beans, broccoli, carrots, cauliflower, cucumbers, eggplant, head lettuce, honey, onions, peas, peppers, potatoes, summer squash, winter squash, tomatoes
Ferndale Market - turkey breast, ground turkey, turkey burgers, turkey sausage patties
K'uun Coffee - Locally roasted, small batch Fair Trade coffee
Oneota Coop - soy milk, tofu, specialty items
Sno Pac Foods - Organic, frozen vegetables, such as butternut squash, corn, diced carrots, diced potatoes, green beans, mixed veggies, peas
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:
Half gallons of milk, ice cream, cheese curds, coffee
A brief description of the sustainable food and beverage purchasing program:
Luther has developed a rich tradition of supporting local farmers through food purchases. Given that the college is the largest institutional food buyer in the northeast Iowa region, we recognize the impact of our food dollars on the local economy. As part of a strategic planning process in 2008 the college set the goal to purchase 35% local food. This goal was surpassed during the 2012-13 academic year when 36.3% of food purchased for use on campus was sourced from local and community-based farmers and processors. The college began purchasing local food in 2006-07 for a few local foods meals. During that year $18,000 was spent on local food. Six years later, during the 2012-13 academic year, that number had climbed to $486,707. Luther's Dining Services is operated by Sodexo. Sodexo staff work in close collaboration with college administration and sustainability staff towards sustainable food goals. As part of the educational experience, students frequently have the opportunity to visit the farms and processors that are providing food to campus.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Local and community-based purchases are tracked on a weekly basis in a spreadsheet that tracks local spending against total food expenditures. This spreadsheet allows the purchaser to provide up-to-date reports to the college administration about the status of local purchasing. Careful tracking allows the purchaser and cooks to adjust orders and plans accordingly to meet the goals set by the college.
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | No | No |
| Convenience stores | Yes | Yes |
| 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.) | Yes |
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.