Overall Rating	Gold - expired
Overall Score	65.53
Liaison	Dedee DeLongpre Johnston
Submission Date	July 27, 2018
Executive Letter	Download

STARS v2.1

Wake Forest University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	1.64 / 6.00	John Wise Assistant Vice President Hospitality Services

"---" 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:

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):

Wake Forest Dining's service contractor Harvest Table Culinary, an independent division of Aramark, is a leader in sustainable sourcing. We focus on third-party certifications to verify production practices. The top priorities are humanely raised animal proteins, certified organic products, and Monterey Bay Seafood Watch sustainable choices.

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):

WFU_STARS Food and Beverage Inventory v2.1.3_2.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):

Purchasing data for the top categories of focus is reviewed regularly. Representative sample months from fall and spring semesters were used for the attached inventory. While more products meeting the specified third-party standards are present in supply chain, we have chosen to focus the calculations on these top categories for our primary dining facilities.

If uploading output from the Real Food Calculator, provide:

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

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

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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	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
Convenience stores	Yes	No
Vending services	Yes	No
Concessions	No	No

Optional Fields

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

The Harvest Table Culinary Group has a strong commitment to locally sourced products. 100% of our coffee is roasted by a local community-based company, our primary convenience store specializes in locally crafted products, and our retail vendor Village Juice is an anchor in the local community. While these relationships are vital in our commitment to supporting the regional economy, they are not part of the calculation above.

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

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

https://sustainability.wfu.edu/programs/dining/

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.