Overall Rating	Silver - expired
Overall Score	50.80
Liaison	Aldo Pierini
Submission Date	March 27, 2018
Executive Letter	Download

STARS v2.1

Villanova University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.40 / 6.00

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

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:

7.60

Part 2

Animal Products

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):

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

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):

Villanova Dining Services is committed to protecting and preserving our environment. With the help of our customers we strive to reduce waste and use renewable resources as much as possible in all of our dining locations. Sustainable dining practices and waste reduction is stressed throughout our dining operations including composting and recycling. Villanova Dining Services provides sustainable options including: vegan options, organic foods, a community supported agriculture program, fair trade food products, sustainable seafood, locally grown and produced foods, and cage free eggs. • Trayless Dining • Vegan Dining • Veggie Mania • Trans-Fats – ingredient filters • Water – Aqua Health – free • Pre-Consumer Food Waste Composting – Lean Path waste tracking system • Food Donations, Food Recovery Network • Recycled Content Napkins • Discounts on refillable drinks • Hydration stations • Compostable disposable containers, cutlery, plates and cups is an option for catered functions • Sustainable seafood • Cage Free eggs • Organic salad bar in Belle Aire Terrace • Fry oil - 100% expeller pressed frying oil • GMO free cooking oil – our salad oils are GMO Free, expeller pressed • Fair trade foods • Local foods – over 45% of all food purchases are from local sources and producers • Farmers Market – Villanova Dining Services operates an on campus farmers market annually • CSA – Lancaster Farm Fresh • Farm to Fork Thursdays and a Dinner event each semester. • Student Sustainability Coordinator works with VDS Sustainability Coordinator to implement sustainability initiatives. • Fair Trade Month • Received an A on PETA’s Vegan Report Card • Organic Breakfast Cereal

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):

vendor sustainability list 2017 for 2018 report Updated.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

Inventory items are tagged with the different traits of sustainability.

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):

Percentage of total dining services expenditures on Real Food B (0-100):

Required if pursuing either part of the credit:

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	Yes	Yes
Dining operations and catering services operated by a contractor	No	No
Student-run food/catering services	No	No
Franchises (e.g. national or global brands)	No	No
Convenience stores	Yes	No
Vending services	Yes	No
Concessions	Yes	No

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

Oilmatic provides Villanova with expeller pressed, trans fat and preservative free, high oleic canola oil. A "healthier" oil for our campus community. Oilmatic also collects our used cooking oil and converts it to biodiesel. This allows Villanova to reuse out cooking oil and reduce the contamination to our municipal water system from FOG. Villanova purchases a number of products from UNFI. One of which is rice from Lundberg Family Farms. Some of the rice we buy is organic others are consider "eco-farmed". Lundberg Farms describes eco-farmed as a "blend of organic practices and integrated pest management techniques with minimal application of synthetic fertilizers, herbicides, and pesticides, only as needed. Additionally, many of our growers are transitioning their non-organic fields to organic – a 3 year process required by organic certification standards."

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

1.04

The website URL where information about the programs or initiatives is available:

http://www1.villanova.edu/villanova/services/dining/sustainability.html

Additional documentation to support the submission:

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Data source(s) and notes about 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 or simply email your inquiry to stars@aashe.org.