|Submission Date||Dec. 20, 2018|
OP-7: Food and Beverage Purchasing
|1.22 / 6.00||
Director of the CSS
Center for a Sustainable Society
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):
Humanely-Raised - We purchase humanely raised animal proteins. This includes all cage-free eggs, shelled and liquid, and group housed pork as detailed in Aramark's Animal Welfare Principles and Policy.
Sustainable Seafood - We purchase 100% sustainable seafood according to the Monterey Bay Aquarium Seafood Watch program. We strive to purchase "Best Choice" seafood, but if not, we purchase "Good Alternative" seafood products.
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):
The food service provider, Aramark, keeps record of all purchases. The inventroy included here, is for our performance year, July 1, 2017- June 30, 2018. These records were used to compile this spreadsheet.
This spreadsheet satisfies the conditions of the SIMAP food inventory, and includes Product Vendor, the Label, Description, the category it is included in (Organic or Local).
For Organic, it is included if it is USDA Certified Organic.
For Local it is included if it is grown/harvested/processed within 250 miles of school, is under the 5 million dollar mark, and is private ownership. We only included single ingredient products.
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||No||No|
|Franchises (e.g. national or global brands)||Yes||Yes|
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:
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.