Overall Rating Gold
Overall Score 67.77
Liaison Andrew Porter
Submission Date March 6, 2020

STARS v2.2

University of Cincinnati
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
0.91 / 6.00 Daniel Hart
Sustainability Coordinator
Planning + Design + Construction
"---" indicates that no data was submitted for this field

Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
7.60

Percentage of total annual food and beverage expenditures on plant-based foods:
15

An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

The report was generated from Open Fields program for the calendar year of October 2018 through September 2019. Open Fields gives you the ability to search for sustainable foods by individual preferences such as definition of local, sustainable growing practice, humane breeding practices, and other sustainable attributes. In addition to searching for products, Open Fields allows you to map your results, create wish lists, order product, and generate reporting on sustainable purchasing. The "7.6%" figure for "sustainably or ethically produced" foods only includes the 3rd Party Certified products in the attached inventory; they represent $530,000+ in purchasing from a budget of roughly $6.9 million.


Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
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., regional or global brands) No No
Convenience stores No No
Vending services No No
Concessions No No

Total annual dining services budget for food and beverage products:
$5 million - $9.9 million

A brief description of the institution’s sustainable food and beverage purchasing program:

Be Well. Do Well. is Aramark’s sustainability plan. It sums up our goal to make a positive impact on people and planet over the next five years. Be Well. Do Well. accelerates our sustainability efforts and aligns with our vision for our future: improving the wellbeing of people, and reducing our greenhouse gas emissions by 2025. These goals convey our priorities and ambitions, focusing our efforts and inspiring our organization.

Our sustainability plan starts with people. People are at the center of everything we do and so we’re focused on the wellbeing of our employees and consumers, the people in the communities where we live and work, as well as the people in our supply chain. We also focus on the wellbeing of our planet by minimizing environmental impact across all of our operations, from the foods we serve and facilities we operate to the vehicles we drive.

Each goal is supported by four priorities, which align with the United Nations Sustainable Development Goals. We have identified key performance indicators and internal targets tied to our business objectives to drive outcomes against those priorities.


Website URL where information about the food and beverage purchasing program 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.