| Overall Rating | Silver |
|---|---|
| Overall Score | 62.26 |
| Liaison | Sean MacInnes |
| Submission Date | Feb. 14, 2022 |
University of North Carolina, Greensboro
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.80 / 6.00 |
Danny
Dawkins Resident District Manager Dining Services |
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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:
2.33
Percentage of total annual food and beverage expenditures on plant-based foods:
22.03
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):
UNCG Dining Services take weekly inventories of foods used in Dining, Retail and Catering. Purchasing volumes are checked daily against projected sales. The entirety of FY21 (June 2020 to July 2021) was used as the data sample.
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 | 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) | No | No |
| Convenience stores | Yes | Yes |
| Vending services | No | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
UNCG Dining sources locally grown & produced products. Dining Services particularly looks for NC companies that can supply locally produced foods. UNCG Dining follows Monterey Bay Aquarium Seafood Watch program for sustainable seafood products. Dining serves cage free whole eggs and a large variety of vegan and vegetarian offerings daily. UNCG Dining is also active in planting and growing three large plots on campus harvesting various herbs and vegetables.
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.