| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.21 |
| Liaison | Dave Barbier |
| Submission Date | June 3, 2015 |
| Executive Letter | Download |
University of Wisconsin-Stevens Point
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.43 / 4.00 |
Shelly
Janowski Sustainability Coordinator Facility Services |
"---"
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:
8
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:
---
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)?:
Yes
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:
8
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:
UW-Stevens Point Dining will use all reasonable efforts to incorporate affordably priced local and renewable products and services that reflect the campus’s commitment to sustainability. We will also focus efforts on utilizing reusable, recyclable, and biodegradable products when available.
Dining continues to develop and improve its long-term strategy for using local and organic products in residential, catering and retail areas because we recognize the importance of supporting local businesses and farms that provide jobs and economic development. In addition to local sourcing initiatives, UDC also considers social responsibility and eco-friendly practices of its vendors.
Other sustainability practices include reducing food waste (trayless dining and food donations), waste diversion (recycling and composting), green cleaning, developing menus based on seasonality and local availability of ingredients.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Expenditures were collected and tallied from university accounting system and sorted by vendor to determine distance from UW-Stevens Point. Office of Sustainability staff met with University Dining staff to gather information about individual suppliers and distributors. That information along with web searches and vendor contacts was used to determine if the suppliers' raw ingredients met the STARS criteria.
A spreadsheet was received from our main distributor with expenditures by producer and point of production.
None
Total annual food and beverage expenditures:
3,683,454
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Franchises | No | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
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) | --- |
| Marine Stewardship Council (MSC) certification | --- |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
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:
---
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.