| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 82.07 |
| Liaison | Alex Davis |
| Submission Date | March 1, 2018 |
| Executive Letter | Download |
Arizona State University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.79 / 6.00 |
Corey
Hawkey Assistant Director University Sustainability Practices |
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:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
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):
Multiple efforts by Aramark at Arizona State University include, but are not limited to:
August 2014 offering exclusively cage free liquid and shell eggs in Catering and Residential, as well as third party certified Seatle's Best Coffee. As of 2016, all Cage Free eggs served in dining locations are locally sourced from Hickman's Family Farms.
September of 2014 Ingredient of the Month program was created to revolve around a local, healthy, sustainable item to showcase in the Residential Restaurants.
Additionally the Decidedly Green Catering menu rotates every fall and spring to maximize the local purchasing potential of the menu items and sustainable food items.
Beginning in October 2014, Aramark’s On-Campus markets began offering a revamped grab n go program salad and sandwich selections under the Green N’ Go label which features local produce, natural chicken, American Humane Certified turkey, local cheeses and healthy protein alternatives to meat such as egg, tofu and hummus.
Since spring of 2008 Aramark has worked closely with ASU Campus Harvest to Harvest Seville Oranges each spring and a variety of Dates every fall from ASU Grounds to be used in recipes at Sun Devil Dining.
In 2016 Aramark began working with local company Tepa to provide a plant-based alternative to meat that is free from any soy or processed ingredients.
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):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Aramark’s Food Service vendors are requested to send reports listing all items purchases for the time period analyzed (May 1, 2016 - April 30, 2017). Aramark analyzes the reports to identify any items purchased that can be classified as sustainable according to AASHE STARS 2.1 guidelines. These items are then aggregated and taken as a percentage of total purchases for both part one and part two.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
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 | Yes | No |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
Krista Hicks, Aramark
Krista Hicks, Aramark
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.