|Submission Date||Feb. 27, 2017|
Loyola University Chicago
OP-7: Food and Beverage Purchasing
|0.14 / 6.00||
Director of Sustainability
Office of Sustainability
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:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
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):
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.
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):
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 an annual assesment for their food procurement habits. After this was done each item was graded on the level of sustainability using the criteria set in the STARS framework for determining sustainable food and dining. Aramark supplied data from both seasonal and out of season food procurement.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|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||Yes||No|
|Franchises (e.g. national or global brands)||No||No|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Purchasing from FY 16 (Fall of 15 and Spring of 16).
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.
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.