| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 40.39 |
| Liaison | Sarah Laurie |
| Submission Date | May 17, 2017 |
| Executive Letter | Download |
State University of New York at Fredonia
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.22 / 6.00 |
Sarah
Laurie Environmental Safety and Sustainability Specialist; PR Subcommittee Chair; ACUPCC liaison Environmental Health & Safety |
Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):
The Sustainable Food and Beverage Purchasing Program at Fredonia Dining Services comprises a tri-faceted methodology that embraces the 3 Ps - Planet, People, and Profit: sustainability considerations - are products and vendors local, FTO certified, etc; customer considerations - are products desired by our customers; and economic - are products competitively priced.
All three facets are considered when identifying product specs. By sharing our methodology with various suppliers we have increased our percentage of local purchases, and, in conjunction with our primary food distributor Maplevale Farms, of Falconer, NY, we have demonstrated our commitment to encourage suppliers to think "locally," as we do.
An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Appropriate purchases are tracked using detailed purchasing reports for all items submitted by Maplevale farms, our primary distributor, Brigiotta (produce), and total sales figures for "street" vendors Byrne dairy and Stroehmans.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
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 |
| Student-run food/catering services | No | No |
| Franchises (e.g. national or global brands) | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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.