Overall Rating Silver
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
Complete 0.39 / 6.00 DeLayne Miller
Sustainability Manager
Facilities: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:
1

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):
25

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):
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.


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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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

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) :
0

The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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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.