| Overall Rating | Bronze |
|---|---|
| Overall Score | 41.82 |
| Liaison | Jasmine Petrov |
| Submission Date | Jan. 14, 2025 |
Fordham University
OP-7: Dining Service Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
1.85 / 8.00 |
Mark
Vallaro Resident District Manager of Aramark Collegiate Hospitality |
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:
Ram Hospitality receives daily produce reports from our vendors, which allow them to purchase fresh, seasonal, and local products. They then utilize these reports, and student survey results to determine which goods to purchase for the monthly farmer's markets.
Aramark uses a standard range of 250 miles from Fordham's location to qualify products as local. Being in New York, this keeps produce specific to the season, and they purchase accordingly.
Inventory Matrix:
All inventory-eligible purchases are automatically added to the inventory files electronically when received. Two managers record physical inventory per location. One is responsible for counts, while the other documents data into a digital system for immediate results.
All location inventories are checked using internal reports called summary and growth reports, allowing Aramark to catch any issues before submission.
Description of the methodology used to determine the spend on plant-based foods:
Ram Hospitality receives daily produce reports from our vendors, which allow them to purchase fresh, seasonal, and local products. They then utilize these reports, and student survey results to determine which goods to purchase for the monthly farmer's markets.
Aramark uses a standard range of 250 miles from Fordham's location to qualify products as local. Being in New York, this keeps produce specific to the season, and they purchase accordingly.
Inventory Matrix:
All inventory-eligible purchases are automatically added to the inventory files electronically when received. Two managers record physical inventory per location. One is responsible for counts, while the other documents data into a digital system for immediate results.
All location inventories are checked using internal reports called summary and growth reports, allowing Aramark to catch any issues before submission.
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
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.