| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.65 |
| Liaison | Kelly Nowicki |
| Submission Date | May 20, 2015 |
| Executive Letter | Download |
University of Wisconsin-La Crosse
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.29 / 4.00 |
Larry
Ringgenberg Director University Centers |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
Date Revised: June 16, 2015
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:
Not applicable
A brief description of the sustainable food and beverage purchasing program:
The dining contractor collaborates with the University for the potential purchase and use of products grown locally if said products meet the appropriate risk management, health codes, etc. The University encourages a minimum of 15% of purchases be made from local producers within the Seven Rivers Region with an expectation for growth in this area over the life of the dining contract.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
The dining contractor will provide monthly procurement reports specifying purchases made with local producers.
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | Yes | Yes |
| 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) | 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:
Not applicable
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.