| Overall Rating | Platinum - expired |
|---|---|
| Overall Score | 87.10 |
| Liaison | Alex Davis |
| Submission Date | March 5, 2020 |
Arizona State University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.90 / 6.00 |
Alex
Davis Asst. Director University Sustainability Practices |
"---"
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:
12.99
Percentage of total annual food and beverage expenditures on plant-based foods:
37.38
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):
Aramark’s Food Service vendors are requested to send reports listing all items purchased for the time period analyzed (May 1, 2018 - April 30, 2019). Aramark analyzes the reports to identify any items purchased that can be classified as sustainable according to AASHE STARS 2.2 guidelines. These items are then aggregated and taken as a percentage of total purchases to reach results in compliance with AASHE STARS 2.2.
If reporting Real/Good Food Calculator results, provide:
---
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 | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$10 million or more
Optional Fields
Multiple efforts by Aramark at Arizona State University include, but are not limited to:
Since August 2014, exclusively offering cage-free liquid and shell eggs in Catering and Residential dining, as well as third-party-certified Seattle's Best Coffee.
Since 2016, all contracted canned skipjack and albacore tuna is sustainably sourced from Marine Stewardship Council-certified fisheries.
The Decidedly Green Catering menu rotates every fall and spring to maximize the local purchasing potential of the menu items and sustainable food items.
In 2019 Aramark began working with Beyond Meat to provide a plant-based alternative to meat. It is used to make dishes including burgers, sausages, spaghetti, tacos, enchiladas, tostadas, and more.
Since August 2014, exclusively offering cage-free liquid and shell eggs in Catering and Residential dining, as well as third-party-certified Seattle's Best Coffee.
Since 2016, all contracted canned skipjack and albacore tuna is sustainably sourced from Marine Stewardship Council-certified fisheries.
The Decidedly Green Catering menu rotates every fall and spring to maximize the local purchasing potential of the menu items and sustainable food items.
In 2019 Aramark began working with Beyond Meat to provide a plant-based alternative to meat. It is used to make dishes including burgers, sausages, spaghetti, tacos, enchiladas, tostadas, and more.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
---
Data source(s) and notes about the submission:
Krista Hicks O’Brien, 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.