| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.87 |
| Liaison | Jessica Bast |
| Submission Date | Jan. 5, 2016 |
| Executive Letter | Download |
North Carolina State University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.10 / 4.00 |
Keith
Smith Food Service Manager Dining and Catering Operations |
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:
Reference pdf above
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:
University Dining purchases a wide variety of items that are grown or processed locally (within 150 miles) including meats, fruits and vegetables, breads and baked goods. Additionally all of the milk, ice cream and heavy cream is obtained through the campus dairy farm and processing facility, Howling Cow.
Vegetables and herbs grown on campus at the Agroecology Education Farm are served in campus dining halls. Other local producers and processors include Neomonde Bakery, Saladelia, Det Daily, Franklin Bread, Edible Art, Gold Metal Breads and US Foods—Zebulon. Dining also purchases fruits, vegetables and beverages that are USDA Certified Organic.
A Farm to Fork event was held in October 2012 at the Agroecology Education Farm. Additionally, University Dining hosts 2 annual events (1 each semester) that feature a completely local menu- All Carolina's Meal and Farm Feast.
The “My Roots are at NC State” program connects University Dining with North Carolina growers, manufacturers, processors, and producers to increase our ability to purchase locally and highlight the wealth of products grown and produced in our state. It also gives us an opportunity to share stories of NC State alumni working for these companies and how their work positively impacts our efforts to provide the best food possible for our students, faculty and staff.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
University Dining currently uses our Food Service software, CBORD to track expenditures and manage inventory. Through this software we our able to assign traits to the items (organic, fair trade, local, etc.) and determine the amount purchased.
Total annual food and beverage expenditures:
Date Revised: Jan. 19, 2016
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 | No | 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:
Pursuing Marine Stewardship Council (MSC) certification
Pursuing Marine Stewardship Council (MSC) certification
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.