| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.85 |
| Liaison | Jennifer Goree |
| Submission Date | Nov. 26, 2018 |
| Executive Letter | Download |
Clemson University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.49 / 6.00 |
Stuart
Moore Marketing Associate Aramark |
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):
Sustainable food and beverage purchasing is done through Aramark in accordance with their Responsible Sourcing Implementation Guide. Below is their approach to sustainable purchasing:
“At Aramark, we develop and implement responsible sourcing programs and practices, tracking our progress as we improve. Through our sourcing practices, we aim to:
• Ensure sustainable management and responsible use of natural resources.
• Support local economies and strengthen community-based suppliers.
• Support productive fisheries and responsible aquaculture.
• Foster humane and responsible care and treatment of farm animals.
• Support fair treatment and compensation of workers throughout the supply chain.
• Drive increased sourcing transparency throughout the supply chain.
We work in partnership with our suppliers to meet our sourcing commitments and to improve transparency and reporting. With every purchase we engage suppliers and partners in an effort to source environmentally and socially responsible products.
Our Sustainable Sourcing Council includes members of our senior leadership team, and sets direction and drives accountability for our strategy, priorities and objectives. Through our external Sustainable Sourcing Advisory Panel, we also engage a broad group of stakeholders - including non-governmental organizations (NGOs), industry and academia - to help shape our approach.”
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 provided a report for FY17 (July 1, 2016 – June 30, 2017) that includes all items from vendors that can be classified as sustainable. Additionally, Aramark provided a FY17 purchasing inventory for all meat, poultry, fish/seafood, eggs, dairy, produce and beverages.
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:
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.