| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 58.19 |
| Liaison | Emma Blandford |
| Submission Date | March 2, 2021 |
Georgia Institute of Technology
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.38 / 6.00 |
Anne
Rogers Sustainability Program & Portfolio Manager Office of Campus Sustainability |
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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:
2.21
Percentage of total annual food and beverage expenditures on plant-based foods:
41.44
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 assessment provided includes data from our primary distributors (Sysco/Freshpoint) as well as our local food hub, The Common Market SE. Data included in this report reflects all purchasing for residential dining halls in the month of October, and is the best “snapshot” of current purchasing processes. In our region, October is a "transition" month, and encompasses the end of the stretched summer growing season as well as the beginning of winter crops, accounting for seasonal product variability and availability. Reporting on October 2019 provides a snapshot of realistic spending during regular service months.
If reporting Real/Good Food Calculator results, provide:
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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 | --- |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | 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:
$5 million - $9.9 million
Optional Fields
Our Chef's work closely with our RD and Sustainability Coordinator to identify and procure sustainable, 3rd party certified, and plant-based ingredients to offer campus wide. These items are incorporated across campus and throughout Dining functions including: dining hall menus, catered offerings, engagement tabling, White and Gold events, community market sampling, and more. In our first year of service (Aramark assumed the GT account in July of 2019), we integrated purchasing policies into daily operations, and continue to regularly review, assess and adapt our sourcing model to maximize our sustainable food and beverage spend wherever possible.
Website URL where information about the food and beverage purchasing program is available:
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.