| Overall Rating | Silver |
|---|---|
| Overall Score | 53.22 |
| Liaison | Jay Price |
| Submission Date | March 3, 2023 |
University of Tennessee at Knoxville
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.32 / 6.00 |
Daniel
Covington Data Analyst and Office Administrator Facilities Services |
"---"
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:
9.60
Percentage of total annual food and beverage expenditures on plant-based foods:
24.66
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 comes directly from Aramark, UT's contracted food service provider. Sustainably procured materials consist of locally and ethically sourced or certified products. Plant-based materials consists of all items tagged as plant-based and raw ingredients from plants.
If reporting Real/Good Food Calculator results, provide:
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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
Optional Fields
At this time, UT does not have a sustainable food and beverage purchasing program. Aramark is the food service supplier for the University of Tennessee. Many purchases are made from publicly traded and geographically dispersed producers. However, some purchases are considered local, as they are sourced within a 250 miles radius of Sysco Knoxville. Current Vol Dining sustainability initiatives focus on local purchasing, recycling, composting, trayless dining, food donation, reusable condiment containers and dishware, fryer oil recycling, and more.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
https://ut.campusdish.com/Sustainability
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.