Sustainable Food Procurement Guide

Sustainable Food Procurement Guide CoverThe Sustainable Food Procurement Guide seeks to clarify to the campus community what is important to MSU as we strive to make increasingly responsible choices in foodservice sourcing. This includes students, faculty, support staff and alumni. Additionally, vendors may choose to utilize the guide as a means to educate themselves on MSU’s current practices and how we work to increase access and diversify our supply chain.

View our interactive guide online by following this link or click on the image at the right. Among other areas, the guide features the following:

  • Introduction
  • Considerations
    • Food Safety and Training Initiatives
    • Fair and Reasonable Market Pricing
    • Seasonality
    • Nutrition and Wellness
  • Sustainability
    • Academic Integration and Collaboration
    • Outreach and Engagement
    • Operations and Environmental Efficiencies
  • Purchasing Categories
    • Fruit and Vegetables
    • Dairy
    • Eggs
    • Poultry
    • Beef and Lamb
    • Pork
    • Fish and Seafood
    • Plant-based Proteins
    • Staples
    • Coffee and Tea
    • Disposables and Packaging
  • Programs and Resources