|Submission Date||Feb. 27, 2019|
University of Louisville
OP-7: Food and Beverage Purchasing
|0.59 / 6.00||
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:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “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):
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):
In 2016 Aramark took over the UofL dining contract from Sodexo, and the local purchasing contractual requirement was changed to a 20% requirement. Local purchasing has consistently exceeded 20% each year, based on the local definition in the contract (i.e. food that is grown/raised within 250 miles of UofL).
Percentage of food sourced locally (per contractual definition):
- 40.8% (July-Dec 2018) Fall 2018
- 40.25% (July17 to June18) 2017
- 28% (July16 to June17) 2016
- 31.15% Fall 2015 (Jul-Nov)
- 28.9% 2014-15
- 27.5% 2013-14
- 24.7% 2012-13
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):
Dining staff regularly track all purchases and regularly report local percentages to the Sustainability Council. Regular tracking, reporting, and analysis done based on contract language, but compiled data was able to be analyzed using AASHE requirements and definitions. Time frame is July through November 2017, which includes some time during orientation and the regular semester.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|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|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
UofL Dining regularly purchases items considered local based on our contractual agreements, such as Kentucky Proud Products that may not meet AASHE requirements.
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:
Information provided by Ellen Trahan, Sustainability Coordinator for Dining Services. Data reported here is for Fall 2018: July-December2018. Annualized expenditures calculated based on that 6-month trend.
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.