| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 72.66 |
| Liaison | Megan Litke |
| Submission Date | March 5, 2021 |
American University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.27 / 6.00 |
Courtney
Stoner Sustainability Analyst Office of Sustainability |
"---"
indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
3.95
Percentage of total annual food and beverage expenditures on plant-based foods:
34.49
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
The report is for the time period of August 2019-March 2020. Dining has been shut down due to COVID-19 impacts in mid-March 2020.
From the report, the items with third party verified attributes were counted as a part of the sustainably or ethically produced percentage.
Inventory is taken weekly on Thursday. Manger "A" takes physical inventory count; manager "B" inputs into production system.
From the report, the items with third party verified attributes were counted as a part of the sustainably or ethically produced percentage.
Inventory is taken weekly on Thursday. Manger "A" takes physical inventory count; manager "B" inputs into production system.
If reporting Real/Good Food Calculator results, provide:
---
Which of the following food service providers are present on campus and included in the inventory/assessment?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | Yes | No |
| Franchises (e.g., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Chartwells believes serving healthy and nutritious food provides a foundation for lifelong learning. We are proud to feed future leaders and understand the immense responsibility we have to nourish our guests’ minds and bodies. We believe that wellness goes beyond our dining halls. To support a well-balanced healthy lifestyle, we create programs that help our guests live life to its fullest. From sourcing our ingredients to preparing our menus, we keep health and wellness at the forefront of everything we do.
Trayless Dining
Did you know Dining Services has saved 900 gallons of water per day, 198,000 gallons of water per school year, by going trayless? By dining trayless, you have helped positively impact the waste stream. Dining trayless minimizes food waste, conserves energy and water, and reduces the amount of cleaning chemicals entering the waste stream.
Waste Minimization
We minimize our waste by reducing, reusing and recycling. We minimize our footprint through our waste reduction efforts. Across our operations, we have established practices from initial purchase to final waste disposal that decrease the overall cost of waste both environmentally and financially.
Reusables
Take part in our reusable mug program to reduce waste at Starbucks locations across campus.
Responsible Sourcing
We purchase local, seasonal and responsibly raised, grown and sourced products whenever possible. We firmly believe responsible sourcing has a direct impact on our local and global economies, our health and wellness and the environment. With every purchase we engage suppliers and partners in an effort to source environmentally and socially responsible products.
Trayless Dining
Did you know Dining Services has saved 900 gallons of water per day, 198,000 gallons of water per school year, by going trayless? By dining trayless, you have helped positively impact the waste stream. Dining trayless minimizes food waste, conserves energy and water, and reduces the amount of cleaning chemicals entering the waste stream.
Waste Minimization
We minimize our waste by reducing, reusing and recycling. We minimize our footprint through our waste reduction efforts. Across our operations, we have established practices from initial purchase to final waste disposal that decrease the overall cost of waste both environmentally and financially.
Reusables
Take part in our reusable mug program to reduce waste at Starbucks locations across campus.
Responsible Sourcing
We purchase local, seasonal and responsibly raised, grown and sourced products whenever possible. We firmly believe responsible sourcing has a direct impact on our local and global economies, our health and wellness and the environment. With every purchase we engage suppliers and partners in an effort to source environmentally and socially responsible products.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
---
Data source(s) and notes about the submission:
*Time period is shorter than one year (~8 months) due to COVID-19 impacts. Dining shut down services in mid-March 2020. Chartwells was selected as our new dining contractor in Summer 2019.
*Dining services annual food budget is normally more ($10 million+), but was lower for the time period used (August - March) due to COVID-19 impacts.
*Inventory includes some purchases for Einstein Bagels and Starbucks, two franchises on campus, but is not a comprehensive inventory.
https://www.american.edu/about/sustainability/campus-greening/dining.cfm
*Dining services annual food budget is normally more ($10 million+), but was lower for the time period used (August - March) due to COVID-19 impacts.
*Inventory includes some purchases for Einstein Bagels and Starbucks, two franchises on campus, but is not a comprehensive inventory.
https://www.american.edu/about/sustainability/campus-greening/dining.cfm
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.