|Liaison||Dedee DeLongpre Johnston|
|Submission Date||June 3, 2015|
Wake Forest University
OP-6: Food and Beverage Purchasing
Assistant Vice President
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
A brief description of the sustainable food and beverage purchasing program:
Wake Forest Dining is committed to serving locally-sourced produce and proteins in all locations when possible. We are working with our suppliers and a third party vendor to secure more options to meet AASHE STAR's goals. Additionally, beginning in January of 2015, we serve cage-free whole shell eggs and our company plans to eliminate all pork from animals bred using gestation crates in ARAMARK’s U.S. supply chain by 2017. The announcement by ARAMARK was made in conjunction with the Humane Society of the United States (HSUS), the nation’s largest animal protection organization.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
We pull data from our vendors monthly to assess our status in purchasing sustainable food. We then manually review the data and sort using STARS 2.0 guidelines and criteria. Purchasing information is based upon purchases from September, 2014 - March, 2015.
Total annual food and beverage expenditures:
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|
Has the institution achieved the following?:
|Yes or No|
|Fair Trade Campus, College or University status||No|
|Certification under the Green Seal Standard for Restaurants and Food Services (GS-46)||No|
|Marine Stewardship Council (MSC) certification||No|
|Signatory of the Real Food Campus Commitment (U.S.)||No|
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Wake Forest University Dining seeks to purchase and utilize sustainable cleaning products, paper products, utensils, and beverageware in an effort to reduce waste sent to our landfills, as well as to minimize the release of harmful chemicals into our water system. Products from companies such as PacCo paper cups, Eco Products, JanPak Cleaning Suplies and Southeast Paper products are part of our routine ordering process, and we work with our procurement partners to identify new items as they become available.
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.