| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.19 |
| Liaison | Justin Mog |
| Submission Date | Feb. 13, 2016 |
| Executive Letter | Download |
University of Louisville
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.25 / 4.00 |
Robin
Stewart Asst Director Cardinal Card & Procard Office |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
31.20
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
None
An inventory, list or sample of sustainable food and beverage purchases:
Dean's Milk - dairy products / milk
Klosterman - breads (Cincinnati, OH)
Dawn Food Products - specialty bakery items (New Albany, IN)
Piazza Produce - produce, yogurt, whip cream
Sysco Local Foods - KY Proud and Local food purchased from main distributor
Critchfield Meats
Marksbury Farms - Garrard County Rancher
Creation Gardens - Produce
Prairie Farms - Bulk Milk
Heine Bros. Coffee - Fair trade, locally roasted coffee for Tulip Tree
John Conti Coffee - coffee for some catering
Home City Ice - ice for dining services
Popcorn Station - local popcorn, primary use catering
None
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
No
None
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
---
None
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
A brief description of the sustainable food and beverage purchasing program:
We support local farms and businesses, with a contractual requirement that at least 15% of all food purchases be sourced from within 250 miles of campus, including produce, dairy, meats, breads and baked goods. We continue to exceed that minimum and increase our local purchasing.
Percentage of food sourced locally:
- 31.15% Fall 2015 (Jul-Nov)
- 28.9% 2014-15
- 27.5% 2013-14
- 24.7% 2012-13
- You can explore the map of where Sodexo sources local food for UofL Dining and read profiles of some of our local food suppliers, including Grateful Greens, Creation Gardens, Bourbon Barrel Foods, and Marksbury Farm at http://louisville.edu/sustainability/operations/food.html
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Sodexo staff regularly track all purchases and regularly report local percentages to the Sustainability Council.
None
Total annual food and beverage expenditures:
2,951,176.80
US/Canadian $
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 |
| Franchises | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | Yes |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---
None
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
Information provided by Matti Verder, District Manager for Sodexo. Data reported here is for the most recent semester, Fall 2015: July-November 2015. Annualized expenditures calculated based on that 5-month trend.
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.