RHS Sustainable Food Procurement GuideMSU Culinary Services supports these sustainable procurement strategies:

  • Increase local/regional purchasing strategies when fiscally able and available
  • Know where our food and other products come from and how they are manufactured
  • Track what our vendors do related to sustainability and recognize impacts, track and monitor
  • Be knowledgeable of sustainable certifications and standards such as LEED, Forest Stewardship Council, Marine Stewardship, Certified Organic, Energy Star, Water Sense, etc.

The food policy practices contained within The MSU Sustainable Food Procurement Guide support and strengthen the Bolder by Design strategic imperatives. This guide clarifies to existing and potential new supply chain partners what is important to MSU as we strive to make increasingly responsible choices in food service sourcing. Within the Guide we highlight current best practices and considerations, and we address where challenges and opportunities exist within our current supply chain (exclusive, at present, of campus retail operations).

Culinary Services is proud that the Guide was presented with a Sustainability Award from the National Association of College and University Food Services.