|Submission Date||March 6, 2020|
Loyola University Chicago
OP-7: Food and Beverage Purchasing
|0.95 / 6.00||
Director of Sustainability
Office of Sustainability
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
Aramark provided a report detailing their food procurement for FY19. 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.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
|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., regional or global brands)||No||No|
Total annual dining services budget for food and beverage products:
A brief description of the institution’s 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.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Purchasing from FY19 (Fall of 18 and Spring of 19).
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.