Overall Rating Expired
Overall Score Expired
Liaison Aaron Durnbaugh
Submission Date Jan. 17, 2014
Executive Letter Download

STARS v2.0

Loyola University Chicago
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete Expired Aaron Durnbaugh
Director of Sustainability
Office of Sustainability
"---" indicates that no data was submitted for this field

Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
30.50

A copy of an inventory, list or sample of sustainable food and beverage purchases:
Sustainable Food Purchasing Inventory FY2013.pdf
+ Date Revised: Feb. 10, 2014

An inventory, list or sample of sustainable food and beverage purchases:

Aramark Dining


Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Yes

Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
10

A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---

An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:

Felices Dining


A brief description of the sustainable food and beverage purchasing program:

As part of the commitment of Loyola Dining Services to protect and improve the environment, the University has developed and implemented long-term environmental stewardship programs and policies such as sustainable food procurement. Loyola understands the power and centrality of food in our daily lives and interactions, and recognize that our food choices have a significant impact on our health, culture, environment, and local and global economies. Loyola is committed to fostering new connections "from field to fork" and changing the culture of food by nourishing our guests with menus that emphasize fresh whole foods that are raised, grown, harvested and produced locally and/or sustainably wherever possible, and prepared in ways that respect and maintain quality, freshness and pureness.


A brief description of the methodology used to track/inventory sustainable food and beverage purchases:

Aramark and Felices provide an annual assessment of their sustainable food procurement.


Total annual food and beverage expenditures:
---

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 Yes
+ Date Revised: Feb. 10, 2014
Yes
+ Date Revised: Feb. 10, 2014
Dining operations and catering services operated by a contractor Yes
+ Date Revised: Feb. 10, 2014
---
Franchises --- ---
Convenience stores --- ---
Vending services Yes
+ Date Revised: Feb. 10, 2014
Yes
+ Date Revised: Feb. 10, 2014
Concessions --- ---

Has the institution achieved the following?:
Yes or No
Fair Trade Campus, College or University status No
Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) No
Marine Stewardship Council (MSC) certification No
Signatory of the Real Food Campus Commitment (U.S.) No

A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---

The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:

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 and complete the Data Inquiry Form.