American University in Cairo
OP-7: Dining Service Procurement
| Status | Score | Responsible Party |
|---|---|---|
| -- | Reporter |
Yasmin
Mansour Sustainability Director Office of Sustainability |
7.1 Percentage of food and beverage spend that meets sustainability criteria
Percentage of food and beverage spend on products that are sustainably or ethically produced:
Percentage of food and beverage spend on plant-based foods:
Inventory of qualifying food and beverage purchases:
Description of the methodology used to determine the spend on products that are sustainably or ethically produced:
Description of the methodology used to determine the spend on plant-based foods:
The Reporting Tool will automatically calculate the following figure:
7.2 Percentage of dining service spend with social impact suppliers
Performance year for social impact dining service purchasing:
Percentage of dining service spend with social impact suppliers:
Narrative and/or website URL providing an overview of the dining service program’s social impact suppliers:
Description of the methodology used to determine the spend with social impact suppliers:
The Reporting Tool will automatically calculate the following figure:
Optional documentation
AUC leases spaces to external food vendors on campus. Vendors are required to use suppliers approved by the National Food Safety Authority for all purchases, to ensure the quality and safety of food supplies. We do not hold documentation or reports regarding individual vendor purchasing practices.
Additional documentation for this credit:
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.