| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.20 |
| Liaison | Eric Boles |
| Submission Date | March 8, 2017 |
| Executive Letter | Download |
University of Arkansas
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.33 / 4.00 |
Kim
Johnson coordinator for community affairs Chartwells |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
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)?:
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:
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:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
The attached report shows the percent of local purchases made by on-site franchises and concession services. Go Fresh is the distributor. They are based in Tulsa, OK (100 miles from U of A campus) and collect and distribute produce goods from within a 200 mile radius. The two months in the snap shot represent two months of full operation that don't include holidays. These can be averaged to a weekly purchase and divided by 17.5 weeks (in a semester) to get a better idea of what an academic year might look like for purchasing. The Summer is much reduced and widley variable due to unpredicitability of events and camps.
Data on third party verified food for on-site franchises is not well tracked at this time.
A brief description of the sustainable food and beverage purchasing program:
The Sustainability Platform Compass Group (Chartwells parent company) commits to:
Purchase a minimum of 20% of its produce and other products from local and regional sources
Increase the purchase of animal proteins from suppliers who promote humane welfare of farm animals
Source foods that are produced with minimal use or free of chemicals and antibiotics
Offer USDA Organic label items as first choice options on menus when available
Serve only wild caught and aquaculture seafood from environmentally responsible sources or those on a path towards improvement
Partner with the Coalition of Immokalee Workers to foster better pay and conditions to CIW harvesters
Reduce the purchases of red meat by 30% based on 2014 volumes
Reduce the Eco-Foodprint of our foodservice operations in food, energy, water and landfill waste
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
FoodBuy tracks and reports our purchasing and measures our sustainable portions of purchases. http://www.foodbuy.com/Pages/Home.aspx
Total annual food and beverage expenditures:
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 | Yes |
| Convenience stores | Yes | Yes |
| Vending services | No | --- |
| Concessions | No | --- |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | --- |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | --- |
| Marine Stewardship Council (MSC) certification | Yes |
| Signatory of the Real Food Campus Commitment (U.S.) | --- |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
The Sustainability Platform Compass Group (Chartwells parent company) commits to:
Purchase a minimum of 20% of its produce and other products from local and regional sources
Increase the purchase of animal proteins from suppliers who promote humane welfare of farm animals
Source foods that are produced with minimal use or free of chemicals and antibiotics
Offer USDA Organic label items as first choice options on menus when available
Serve only wild caught and aquaculture seafood from environmentally responsible sources or those on a path towards improvement
Partner with the Coalition of Immokalee Workers to foster better pay and conditions to CIW harvesters
Reduce the purchases of red meat by 30% based on 2014 volumes
Reduce the Eco-Foodprint of our foodservice operations in food, energy, water and landfill waste
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.