| Overall Rating | Silver |
|---|---|
| Overall Score | 59.76 |
| Liaison | Lindsey MacDonald |
| Submission Date | June 6, 2023 |
Western Washington University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.32 / 6.00 |
Steve
Wadsworth Resident District Manager Dinning Services |
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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:
8.85
Percentage of total annual food and beverage expenditures on plant-based foods:
26.42
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):
Timeframe: Jan. 1, 2022 – Dec. 31, 2022 Aramark’s Farm to Institution Manager created a report of all food and beverage purchases from Western Washington’s vendors and distributors for the appropriate time frame. The local Western Washington team, along with Aramark’s Sustainability Director for the West Region, used the Open Fields Program to identify all purchases that qualified as Sustainable or Ethically Sourced (based on third party verification) and/or Plant-Based.
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) | Yes | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Western Washington Dining aims to purchase local, seasonal, and responsibly raised, grown and sourced products whenever possible. We firmly believe responsible sourcing has a direct impact on people, animals, the environment, and our local community. Local and regional sourcing has been a top priority for many years, and we currently work with approximately 48 local and regional growers and producers. We plan to grow this number even higher as we expand our work with local food hubs and Kitchen Sync Strategies, who connects our operation at Western with even more local farms that are just starting their wholesale business. Aramark’s global commitment to animal welfare and sustainable seafood throughout the supply chain is shifting the marketplace on products we feature
regularly at Western, like Cage Free eggs, American Humane certified poultry, and sustainably certified salmon.
regularly at Western, like Cage Free eggs, American Humane certified poultry, and sustainably certified salmon.
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://www.aramark.com/environmental-social-governance/climate-impact/source-sustainably
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.