| Overall Rating | Gold |
|---|---|
| Overall Score | 74.69 |
| Liaison | Tess Esposito |
| Submission Date | Feb. 9, 2022 |
University of Dayton
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.86 / 6.00 |
Joan
Bauman Associate Director Dining Services |
"---"
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:
0.69
Percentage of total annual food and beverage expenditures on plant-based foods:
27.40
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):
Time frame: Calendar year 2021
All food purchasing data for 2021 was used. We did not use a representative sample of items or a sample of weeks or months of the year. The inventory was completed by UD's Executive Director of Dining Services.
The STARS Technical Manual was used to identify qualifying items for each category. We took a conservative approach, excluding items that were not clear from the Technical Manual definitions. This included excluding "Certified - Verified" items that reports from other universities included because we could not track down a verification. This also included excluding mass-produced breads and sauces even though entirely plant-based.
All food purchasing data for 2021 was used. We did not use a representative sample of items or a sample of weeks or months of the year. The inventory was completed by UD's Executive Director of Dining Services.
The STARS Technical Manual was used to identify qualifying items for each category. We took a conservative approach, excluding items that were not clear from the Technical Manual definitions. This included excluding "Certified - Verified" items that reports from other universities included because we could not track down a verification. This also included excluding mass-produced breads and sauces even though entirely 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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | Yes | Yes |
| Franchises (e.g., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$5 million - $9.9 million
Optional Fields
GOALS:
Achieve and maintain Green Restaurant Association Certification. Maintain at least 3 stars at large locations and minimum 2 stars (out of 4 possible) at smaller cafes.
Continue to purchase Fair Trade items, at minimum two foods at each location. Continue to source more items to offer and sell across campus dining and retail outlets.
Increase food procurement from local and regional food producers; and/or Fosters, a sustainable food service program that contributes to the economic vitality, environmental sustainability, and quality of life in the region.
Increase the percentage of foods purchased with third-party certification (USDA certified organic, Certified Humane Raised, Sustainable Seafood, etc.)
Maintain variety, quality, and availability of vegetarian, vegan, and organic options.
We will encourage our vendors to supply us with food that is, among other attributes, produced without synthetic pesticides and hormones, or antibiotics given to animals in the absence of diagnosed disease.
We will work with our food suppliers, local farmers, and community-based organizations to increase the availability of locally sourced food, when seasonality permits; in order to:
-reduce negative environmental impacts by decreasing the distance food travels from farm to plate;
-improve the economic vitality of communities in and around UD service areas;
-and increase the freshness of fruits and vegetables that enter UD’s food supply.
Any changes in our food purchasing policies and practices will minimize operational impacts, be economically viable and, whenever possible, be cost neutral.
Working with the Hanley Sustainability Institute, we will be reviewing the impact of our food purchases on our greenhouse gas emissions.
Work with food suppliers to try to minimize non-compostable packaging and use compostable and recyclable packaging as much as possible.
Achieve and maintain Green Restaurant Association Certification. Maintain at least 3 stars at large locations and minimum 2 stars (out of 4 possible) at smaller cafes.
Continue to purchase Fair Trade items, at minimum two foods at each location. Continue to source more items to offer and sell across campus dining and retail outlets.
Increase food procurement from local and regional food producers; and/or Fosters, a sustainable food service program that contributes to the economic vitality, environmental sustainability, and quality of life in the region.
Increase the percentage of foods purchased with third-party certification (USDA certified organic, Certified Humane Raised, Sustainable Seafood, etc.)
Maintain variety, quality, and availability of vegetarian, vegan, and organic options.
We will encourage our vendors to supply us with food that is, among other attributes, produced without synthetic pesticides and hormones, or antibiotics given to animals in the absence of diagnosed disease.
We will work with our food suppliers, local farmers, and community-based organizations to increase the availability of locally sourced food, when seasonality permits; in order to:
-reduce negative environmental impacts by decreasing the distance food travels from farm to plate;
-improve the economic vitality of communities in and around UD service areas;
-and increase the freshness of fruits and vegetables that enter UD’s food supply.
Any changes in our food purchasing policies and practices will minimize operational impacts, be economically viable and, whenever possible, be cost neutral.
Working with the Hanley Sustainability Institute, we will be reviewing the impact of our food purchases on our greenhouse gas emissions.
Work with food suppliers to try to minimize non-compostable packaging and use compostable and recyclable packaging as much as possible.
Website URL where information about the food and beverage purchasing program is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.