Overall Rating Bronze - expired
Overall Score 38.03
Liaison Bradley Flamm
Submission Date March 1, 2019
Executive Letter Download

STARS v2.1

West Chester University of Pennsylvania
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.01 / 6.00 Bradley Flamm
Director of Sustainability
Office of the President
"---" 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:
0.55

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):
15.25

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):
WCU Dining Services has enhanced the priority to procure local, seasonal and responsibly raised, grown and environmentally responsible products when they are available and economically feasible. WCU Dining uses the Monterey Bay Aquarium Seafood Watch as a guide to choose sustainable seafood and supports the humane treatment of animals and as such, have converted all of the eggs on campus to cage-free. WCU Dining also offers premium coffees that are sustainably grown, ethically traded and/or third-party certified in five retail locations on campus.

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):
STARS_Food_and_Bev_Inventory.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):
Velocity reports are requested from WCU Dining Services' internal supply chain management team to determine sustainable food and beverage purchases.

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 Yes Yes
Franchises (e.g. national or global brands) Yes Yes
Convenience stores Yes Yes
Vending services Yes No
Concessions Yes Yes

Optional Fields 

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
WCU Dining will be partnering with a purveyor that resides just a few miles from campus. This distributor supports small businesses and entrepreneurs committed to producing hand crafted, responsibly sourced sustainable foods and beverages.

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:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Report provided by Taylor Neis (Neis-Taylor@aramark.com)

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.