| Overall Rating | Gold |
|---|---|
| Overall Score | 76.71 |
| Liaison | Gioia Thompson |
| Submission Date | Feb. 6, 2023 |
University of Vermont
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.86 / 6.00 |
Gioia
Thompson Sustainability Strategist UVM Office of Sustainability |
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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:
14
Percentage of total annual food and beverage expenditures on plant-based foods:
34
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):
Two UVM Food Systems Graduate Interns calculated the Real Food Challenge and plant-based data, in collaboration with the UVM Dining Sustainability Manager. Velocity reports from UVM Dining vendors were collected for the months of October 2021 and February 2022 totaling ~$1.5M. These months have been used previously and represent one fall semester and one spring semester. We did not measure summer purchases, but have limited food/locations available this time of year.
Office of Sustainability student employees and staff analyzed purchases from UVM's only institution-operated location (the Bookstore) in Oct 2020 and Feb 2021. Because some of this period included remote and hybrid learning the data was reweighted to match sales volumes in 2021-2022 to align with UVM Dining's reporting, totaling ~$150K after reweighting.
Office of Sustainability student employees and staff analyzed purchases from UVM's only institution-operated location (the Bookstore) in Oct 2020 and Feb 2021. Because some of this period included remote and hybrid learning the data was reweighted to match sales volumes in 2021-2022 to align with UVM Dining's reporting, totaling ~$150K after reweighting.
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 | Yes | Yes |
| Student-run food/catering services | Yes | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
UVM Dining is committed to purchasing local and regional products when available through our Vermont First program. We make commitments with vendors/distributors in advance to ensure adequate inventory and some local products are received as weekly standing orders.
Website URL where information about the food and beverage purchasing program is available:
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.