Overall Rating | Silver - expired |
---|---|
Overall Score | 58.55 |
Liaison | Amy Brunvand |
Submission Date | April 5, 2017 |
Executive Letter | Download |
University of Utah
OP-7: Food and Beverage Purchasing
Status | Score | Responsible Party |
---|---|---|
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0.65 / 6.00 |
Alizabeth
Potucek Edible Campus Gardens Coordinator Office of Sustainability |
Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):
An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
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 |
Student-run food/catering services | No | No |
Franchises (e.g. national or global brands) | Yes | No |
Convenience stores | Yes | No |
Vending services | Yes | No |
Concessions | Yes | No |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
Real Food Standards
Real Food Challenge was evaluated in 2015 according to standards described in "Real Foods Standards 1.1"
NOTE: On the attached spreadsheet, products labeled "fair," "ecological" and "humane" are third-party certified. In the original calculation, products labeled "local" included some products that were not community based. The edited spreadsheet (attached) includes only products that are both local and community-based. Eliminating the Non-community-based foods changed the figure for Real Food B from 10% (as reported on the "Real Food Report, Summer 2016, attached) to 9.3%.
http://realfoodchallenge.org/sites/default/files/TheRealFoodStandardsPackage.pdf
Additional Information:
2015 Sustainability Scorecard (Compass Group)
Lists items that meet the specific criteria of Compass Group's sustainability initiatives as a percent of total purchases for that category. The data are at the company level and not specific to the University of Utah: 89% Seafood Watch Criteria; 90% fBGH free milk; 77%rBGH free yogurt; 76% reduced antibiotic chicken; 82% reduced antibiotic turkey; 54% cage-free eggs; 11.3% local produce; 50% Eco/Fair Trade certified coffee.
URL: https://new.dineoncampus.com/utah/sustainability-programs
'Real food’: University of Utah commits to a dining-hall overhaul. Annie Knox, The Salt Lake Tribune, Jun 09 2015.
URL: sltrib.com/news/2592907-155/real-food-u-commitsto-a-dining-hall
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.