Overall Rating Silver
Overall Score 47.82
Liaison Rebecca Collins
Submission Date Dec. 10, 2020
Executive Letter Download

STARS v2.1

Temple University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.14 / 6.00 Rebecca Collins
Director of Sustainability
Office of Sustainability
"---" indicates that no data was submitted for this field

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:
2.57

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
100

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):

Local Suppliers

We work closely with local produce distributors to maximize the fruits and vegetables purchased from local farms. We also purchase from local dairies, and participate in farm to school initiatives. Tracking local purchases helps us to meet our Better Tomorrow Plan commitment of 20% local purchase by 2020.

We are proud to feature the following local suppliers: Rockland Bakery, J Ambrogi and Wawa.

Sustainable Fish and Seafood

We are committed to serving sustainable seafood and fish. As of 2008, all of our fish and seafood has been sustainably certified. We do not purchase any at risk species.

Java City

We are proud to feature 100% Transfair, Fair Trade USA certified Java City coffee.

Organic

Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Look for the menu icon identifying organic foods.

Sustainable Catering

All it takes are a few simple steps to more sustainable catered events. We feature menus that are locally grown, seasonal, organic, vegetarian and/or well balanced. We use china serviceware whenever possible, but if necessary, we use compostable and/or recyclable disposableware. We strive to eliminate bottled beverages when possible by replacing them with pitchers of drinks and reusable glassware.

Each season we unveil a catering menu that highlights the season's bounty. Not only does it increase variety, it also features food that is in season.


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 utilized the STARS Food and Beverage Tracking template to generate data. The information was provided for FY 2019


Percentage of total dining services expenditures on Real Food A (0-100):
---

Percentage of total dining services expenditures on Real Food B (0-100):
20.80

Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
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 Yes No
Franchises (e.g. national or global brands) No No
Convenience stores Yes No
Vending services Yes No
Concessions Yes No

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

The Resident dining program has options for the vegan and vegetarian population on campus. Both residential locations have stations dediated to vegan/vegetraian options, in addition to options throughtout the locations, both retail nd residential. Besides the Resident dining program, a range of vegan options are offered in other retail dining facilities.

The university hosts Meatless Mondays at both residential locations on campus.


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.