Overall Rating	Silver - expired
Overall Score	53.85
Liaison	Jennifer Goree
Submission Date	Nov. 26, 2018
Executive Letter	Download

STARS v2.1

Clemson University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.49 / 6.00	Stuart Moore Marketing Associate Aramark

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

9.30

Part 2

Animal Products

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Yes

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

Sustainable food and beverage purchasing is done through Aramark in accordance with their Responsible Sourcing Implementation Guide. Below is their approach to sustainable purchasing: “At Aramark, we develop and implement responsible sourcing programs and practices, tracking our progress as we improve. Through our sourcing practices, we aim to: • Ensure sustainable management and responsible use of natural resources. • Support local economies and strengthen community-based suppliers. • Support productive fisheries and responsible aquaculture. • Foster humane and responsible care and treatment of farm animals. • Support fair treatment and compensation of workers throughout the supply chain. • Drive increased sourcing transparency throughout the supply chain. We work in partnership with our suppliers to meet our sourcing commitments and to improve transparency and reporting. With every purchase we engage suppliers and partners in an effort to source environmentally and socially responsible products. Our Sustainable Sourcing Council includes members of our senior leadership team, and sets direction and drives accountability for our strategy, priorities and objectives. Through our external Sustainable Sourcing Advisory Panel, we also engage a broad group of stakeholders - including non-governmental organizations (NGOs), industry and academia - to help shape our approach.”

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):

OP7_Workbook_1.xlsx

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 provided a report for FY17 (July 1, 2016 – June 30, 2017) that includes all items from vendors that can be classified as sustainable. Additionally, Aramark provided a FY17 purchasing inventory for all meat, poultry, fish/seafood, eggs, dairy, produce and beverages.

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):

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Percentage of total dining services expenditures on Real Food B (0-100):

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Required if pursuing either part of the credit:

Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:

	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. national or global brands)	Yes	No
Convenience stores	Yes	No
Vending services	Yes	No
Concessions	Yes	No

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

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The website URL where information about the programs or initiatives is available:

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Additional documentation to support the submission:

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Data source(s) and notes about the submission:

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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.