Overall Rating Gold
Overall Score 82.81
Liaison Aaron Durnbaugh
Submission Date April 12, 2023

STARS v2.2

Loyola University Chicago
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.87 / 6.00 Aaron Durnbaugh
Director of Sustainability
Office of Sustainability
"---" 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:
2.48

Percentage of total annual food and beverage expenditures on plant-based foods:
23.95

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 FY22 (July 1, 2021 -June 30, 2022). We have attached the inventory spreadsheet received.

If reporting Real/Good Food Calculator results, provide:

Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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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 No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services No No
Franchises (e.g., regional or global brands) No No
Convenience stores Yes Yes
Vending services Yes No
Concessions Yes Yes

Total annual dining services budget for food and beverage products:
$5 million - $9.9 million

Optional Fields

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:
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Data source(s) and notes about the submission:
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