Towson University
OP-7: Dining Service Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Meghan
Bennett Sustainability Specialist Facilities Management |
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:
The methodology used to analyze spending on ethically sourced food involved collecting procurement data from all dining locations and identifying vendors with recognized sustainability certifications, such as USDA Organic, Fair Trade, and Non-GMO. Vendor classifications were verified using a third-party database and procurement records to ensure accuracy. Finally, the percentage of total food and beverage spending that was attributed to sustainably or ethically produced products was calculated across all dining halls and retail outlets.
Description of the methodology used to determine the spend on plant-based foods:
The methodology used to analyze spending on plant-based foods involved examining procurement data from the university's dining services. The analysis specifically focused on expenditures on fruits, vegetables, legumes, whole grains, plant-based proteins, dairy alternatives, and plant-based meat substitutes. Products were classified through category filtering, excluding animal-based items and mixed-ingredient products. Finally, the percentage of total food and beverage spending attributed to plant-based items was calculated.
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:
Towson University collaborates with Aramark to support local, small, and diverse businesses in its dining services. The university is committed to increasing procurement from minority-owned, women-owned, veteran-owned, and disability-owned enterprises. Aramark has pledged that by 2025, 25% of its U.S. supply chain expenditures will go to small and diverse businesses. Additionally, the university's “Level Up!” mentorship program helps these suppliers improve their procurement practices and obtain diversity certifications.
Description of the methodology used to determine the spend with social impact suppliers:
The impact social supplier spend analysis used procurement data from dining services, focusing on expenditures with Minority Business Enterprises (MBEs) and small/local businesses. Vendors were classified based on certifications from organizations such as the National Minority Supplier Development Council (NMSDC), the Maryland Department of Transportation (MDOT), and the Women’s Business Enterprise National Council (WBENC), among others. The analysis assessed the economic and social impact of supporting diverse and local suppliers, with spending calculated as a percentage of total food expenditures. The scope included direct and Tier 1 suppliers, excluding Tier 2+ subcontractors and non-food purchases.
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.