| Overall Rating | Platinum |
|---|---|
| Overall Score | 91.10 |
| Liaison | Alex Davis |
| Submission Date | Feb. 28, 2023 |
Arizona State University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.51 / 6.00 |
Alex
Davis Asst. Director University Sustainability Practices |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
Aramark’s Farm to Institution Manager created a report of all food and beverage purchases from ASU’s vendors and distributors for the appropriate time frame (Jan-Dec 2022). The local Sun Devil Hospitality team, along with Aramark’s Sustainability Director for the West Region, used the Open Fields Program to identify all purchases that qualified as Sustainable or Ethically Sourced (based on third-party verification) and/or Plant-Based. The original purchasing reports (along with reports from small, local vendors) were then analyzed to identify any sustainable or plant-based purchases that were missed or not included in the Open Fields report.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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 | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Aramark/Sun Devil Hospitality aims to purchase local, seasonal, and responsibly raised, grown and sourced products whenever possible. We firmly believe responsible sourcing has a direct impact on people, animals, the environment, and our local community. Aramark’s global commitment to animal welfare and sustainable seafood throughout the supply chain is shifting the marketplace on products we feature regularly at Arizona State, like Cage Free eggs, American Humane-certified poultry, and sustainably certified seafood. We also prioritize plant-based alternatives to meat, and feature new vegan and vegetarian options on a regular basis in Residential, Retail, and Catering operations.
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:
Austin Johnson
Aramark
Sustainability Director – West Region
Collegiate Hospitality
Austin Johnson
Aramark
Sustainability Director – West Region
Collegiate Hospitality
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.