Overall Rating Gold - expired
Overall Score 70.01
Liaison Cindy Shea
Submission Date July 18, 2014
Executive Letter Download

STARS v2.0

University of North Carolina at Chapel Hill
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.56 / 4.00 Scott Myers
Director, Food/Vending Services
Auxiliary 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:
11.80

A copy of an inventory, list or sample of sustainable food and beverage purchases:
Excerpt_CDS_Fall_2014_Sustainability_Report.pdf
+ Date Revised: Feb. 10, 2015

An inventory, list or sample of sustainable food and beverage purchases:
+ Date Revised: Feb. 10, 2015

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

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:
6.40

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:

1.5.0. AT LENOIR MAINSTREET- For the past four years, 1.5.0. has served the UNC campus community the best local, organic and sustainable foods available in a quick and friendly style that follows a commitment to sustainability.

1.5.0.’s seasonal menu features food that is locally grown, harvested and freshly prepared by chefs who are trained in culinary sustainability. Menu items also include organic produce and grains, cage-free eggs and poultry, grass fed beef, sustainable seafood and house-made breads, dressings and sauces. In addition to providing a healthy and sustainable retail dining option, 1.5.0. offers an engaging and educational experience for customers. An LCD screen displays farmer profiles, sustainable goals and eco-saving techniques that connect our customers to local farms and teach them how to incorporate sustainable habits into their daily lives.

1.5.0. employee uniforms are locally made with 100% organic cotton. They also use 100% unbleached and recycled content napkins, Green Seal certified cleaning products and practice energy and water conservation.

ALPINE BAGEL®
ALPINE DELI® AT TAR HEAL- Alpine Bagel serves coffee from Larry's beans, a local roaster.

THE BEACH CAFE- serves Greens, which is locally owned and operated and is devoted to regional and sustainable foods. Greens serves farm fresh foods from local farmers whenever possible. They seek organic produce when available.

THE BEACH CAFE
CAFE MCCOLL
COMMON GROUNDS CAFE
ESPRESSOASIS® GLOBAL
THE KIND COFFEE CAFE
STARBUCKS® AT RAMS HEAD- all purchase Fair Trade coffee.

A full list of retail vendors and convenience stores is available:
http://www.dining.unc.edu/WheretoEat


A brief description of the sustainable food and beverage purchasing program:

-Seasonal food and menus are offered in both residential dining halls and Lenoir Mainstreet. Menus reflect which local produce is in season and readily available.
-CDS’ most preferred food purchases are from within 150-miles of UNC Chapel Hill or within North Carolina.
-Carolina Dining Services (CDS) purchases Fair Trade coffees that customers can find at both dining halls, Starbucks®, Mainstreet, The Beach, Café McColl, Tar Heal Café, Common Grounds and Alpine Bagel Co®. CDS steadily increased Fair Trade purchases over the last three fiscal years ($83,387 in 2012-13, $51,803 in 2011-12, $23,298 in 2010-11). This increase was made possible by the expansion of Fair Trade coffee into our dining halls, Top of Lenoir and Rams Head, in September 2012.


A brief description of the methodology used to track/inventory sustainable food and beverage purchases:

CDS, Aramark, and students, who work with academic advisers and receive academic credit, analyze food invoices and vendor velocity reports to track and evaluate purchases. Criteria used include the Real Food Calculator, local, regional, organic, fair trade, and sustainably harvested seafood purchases.


Total annual food and beverage expenditures:
9,778,195 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 Yes Yes
Franchises Yes Yes
Convenience stores Yes Yes
Vending services Yes Yes
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) No
Marine Stewardship Council (MSC) certification No
Signatory of the Real Food Campus Commitment (U.S.) No

A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---

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.