| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Patrick McKee |
| Submission Date | April 15, 2013 |
| Executive Letter | Download |
University of Connecticut
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Laura
Dunn Sustainability Coordinator Office of Environmental Policy |
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
A brief description of the sustainable food and beverage purchasing program:
We purchase as many local/regional/sustainable foods/beverages as possible. This includes many from our UConn campus: our Dining Services Bakery provides baked goods for dining units and retail ops; Honey from our own apiaries is used in dining units; Ice cream is supplied by UConn Dairy Bar; Fresh eggs come from UConn Agriculture Dept.; seasonal produce is provided by our student run Spring Valley Farm and the EcoGarden organization – produce is used in our Chuck & Augie’s Restaurant; Our main food supplier, Freshpoint, also provides local/regional foods as much as possible. In fact, UConn Dining Services is the largest user of locally grown produce in the state of Connecticut.
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 percentage of food and beverage expenditures that were processed within 100 miles of the institution by a company that is not publicly traded:__26%_____
• The percentage of food and beverage expenditures that were grown within 100 miles of the institution:___11%____
• Percentage purchased of cage free eggs:____25%___
• Type and percentage of hormone-free products (multiple if possible): Milk and Dairy products 100% hormone free
Type and percentage of vegetarian-fed food (multiple products if possible): 15% (ex. vegan ravioli caprese, vegan chicken pot pie, sweet-and-sour tempeh, and vegan tortellini della pangrattato. Vegan French apple squares) UConn Dining has received the recognition from PETA as the 8th most friendly vegan campus on the US in 2012_
• The percentage of food and beverage expenditures that were processed within 100 miles of the institution by a company that is not publicly traded:__26%_____
• The percentage of food and beverage expenditures that were grown within 100 miles of the institution:___11%____
• Percentage purchased of cage free eggs:____25%___
• Type and percentage of hormone-free products (multiple if possible): Milk and Dairy products 100% hormone free
Type and percentage of vegetarian-fed food (multiple products if possible): 15% (ex. vegan ravioli caprese, vegan chicken pot pie, sweet-and-sour tempeh, and vegan tortellini della pangrattato. Vegan French apple squares) UConn Dining has received the recognition from PETA as the 8th most friendly vegan campus on the US in 2012_
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.