| Overall Rating | Gold |
|---|---|
| Overall Score | 83.66 |
| Liaison | Philippe Lemarchand |
| Submission Date | Dec. 2, 2024 |
Technological University Dublin
OP-7: Dining Service Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
4.54 / 8.00 |
7.1 Percentage of food and beverage spend that meets sustainability criteria
Percentage of food and beverage spend on products that are sustainably or ethically produced:
Percentage of food and beverage spend on plant-based foods:
Inventory of qualifying food and beverage purchases:
Description of the methodology used to determine the spend on products that are sustainably or ethically produced:
A complete, one fiscal year (Sept '22 to Sept '23), itemised bill of quantity was received from our main Tier One food supplier with background information for each item on 1) supplier safety and quality standard met (and discarded from the analysis), 2) Sustainability Standard met, and 3) Sustainable or Ethical Method of Production. These pieces of information were supplied by all the suppliers of our food service provider, thereby covering information on all the supply chain. The list of sustainability standard and ethical method of production is available in the uploaded file. "Ecolabel or Sustainability standard met" per item is then a combination of categories in that list. The sum of € spent on all products (Food, Beverages, and Non-Food and Beverage) with an "Ecolabel or Sustainability standard" is divided by the total € spend to calculate the % of expenditure on certified/verified products . The result is 16.7%. The same analysis has been conducted only on Food and Beverages only and the result is 18.7%.
Description of the methodology used to determine the spend on plant-based foods:
A complete, one fiscal year (Sept '22 to Sept '23), itemised bill of quantity was received from our main Tier One food supplier. Each item were given "Plant-Based" and "Non-Plant-Based" Food & Beverage catergory or a "Not Food & Not Beverage" category. Each classified "Plant-Based" food & beverage item was given a sub-classification as listed by STARS Food and Dining template. The same was done for "Non-Plant Based" food & beverage. The sum of € spent on "Plant-Based" products is divided by the total € spend on Food & Beverages to calculate the % of expenditure on Plant-Based foods products. The result is 56.95%.
The Reporting Tool will automatically calculate the following figure:
7.2 Percentage of dining service spend with social impact suppliers
Performance year for social impact dining service purchasing:
Percentage of dining service spend with social impact suppliers:
Narrative and/or website URL providing an overview of the dining service program’s social impact suppliers:
Description of the methodology used to determine the spend with social impact suppliers:
The Reporting Tool will automatically calculate the following figure:
Optional documentation
Additional documentation for this credit:
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 or simply email your inquiry to stars@aashe.org.