| Overall Rating | Gold |
|---|---|
| Overall Score | 67.63 |
| Liaison | Konrad Schlarbaum |
| Submission Date | March 1, 2024 |
University of Colorado Colorado Springs
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.12 / 6.00 |
Heath
Wagner Director of Dining and Hospitality Dining and Hospitality |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
We obtained an inventory from Sysco of all items used in dining services for FY 2023, identified the purchases that met the sustainable requirements, and performed the necessary calculations.
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
Optional Fields
UCCS Dining and Hospitality Services is working to increase the amount of local, organic, and certified food products. This is being done through working with local farm hubs as well as with the Procurement Services Center for the CU system. This involves examining spending thresholds, balancing costs, and reconciling availability. The goal as stated in the Sustainability Strategic Plan is to increase the amount of local and organic sources by several percentage points each year. The university is still working with the Procurement Services Center to determine how best to procure local products and stay within the state purchasing rules and limitations. Below are some of the categories, the distributors, and the descriptions with regard to sustainability: - Local coffee from Loyal Coffee - Antibiotic-free chicken from Red Bird Farms - rBGH freeDairy from Meadow Gold Dairy - 100% of Clyde’s Beers and Wine are Crafted in Colorado - Bobo Bars from LoCo Distribution - Pike's Peak Lemonade
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:
https://diningservices.uccs.edu/nutrition https://diningservices.uccs.edu/sustainability
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.