Overall Rating	Silver - expired
Overall Score	53.09
Liaison	DeLayne Miller
Submission Date	Dec. 18, 2019
Executive Letter	Download

STARS v2.1

Tennessee Technological University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.39 / 6.00	DeLayne Miller Sustainability Manager Facilities:Office of Sustainability

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

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:

Part 2

Animal Products

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

Yes

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):

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

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):

TN Tech Dining only purchases cage-free eggs and does not purchase Styrofoam for campus dining. Coffee in dining services is purchased from a local roaster, Broast, and is also organic, Fair Trade Certified, and Rainforest Alliance Certified. Additionally, seafood is purchased from the Monterey Bay Seafood safe list. Dairy products are purchased rBGH free. Poultry purchased is produced without the routine use of antibiotics. https://www.dineoncampus.com/ttu/sustainability http://www.broasttn.com/

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):

Final_STARS_Food_Inventory_QqJpwpb.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

TN Tech Dining's Sustainability Coordinator collected this information based on the purchasing records of Dining Services for FY18. Their fiscal year is a full calendar year.

If uploading output from the Real Food Calculator, provide:

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

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

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Required if pursuing either part of the credit:

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	No	No
Franchises (e.g. national or global brands)	Yes	No
Convenience stores	Yes	No
Vending services	Yes	No
Concessions	Yes	No

Optional Fields

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

Things we do every day at TN Tech Dining to support sustainable operations: Styrofoam free Serve cage-free shell eggs Support and purchase from local farms RBGH Free Milk Milk alternatives Trans Fat Free Oils Reduced antibiotic poultry MSG free Serve seafood on the Monterey Bay Seafood safe list Fair Trade Coffee options, coffee from a local roaster TN Tech follows the Balanced U principle which focuses on 4 basic tenants of sustainable and socially responsible business practices: Eat Green, Run Green, Return Green, Build Green TN Tech Dining donates 40 meals each week to the campus food pantry using food that would otherwise be thrown away. At the end of the day, any cooked foods that have not been put on the serving line are put into containers for the food pantry to distribute to their clients. https://www.tntech.edu/volunteer/pantry.php

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:

https://new.dineoncampus.com/ttu/sustainability

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

https://new.dineoncampus.com/ttu/healthy-dining-on-campus https://www.tntech.edu/cahe/hec/friday_cafe/index.php https://www.tntech.edu/volunteer/pantry.php

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.