Overall Rating Gold
Overall Score 76.52
Liaison Maria Kirrane
Submission Date July 28, 2022

STARS v2.2

University College Cork - National University of Ireland, Cork
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 2.35 / 6.00 Caroline Jensen
Ms
KSG
"---" indicates that no data was submitted for this field

Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
6.40

Percentage of total annual food and beverage expenditures on plant-based foods:
65.60

An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
UCC_STARS_Programme_2019_Food_Purchases_2.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
One year sample of all food purchases by Kylemore Services Group, UCC's catering contractor.
The majority of UCC's food supplies are from producers that are members of the Irish Food Bord's Origin Green Programme. More information on the Origin Green Programme can be found here:
https://www.origingreen.ie/what-is-origin-green/how-does-origin-green-work/

If reporting Real/Good Food Calculator results, provide:

Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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Which of the following food service providers are present on campus and included in the inventory/assessment?:
Present? Included?
Dining operations and catering services operated by the institution No No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services No No
Franchises (e.g., regional or global brands) Yes Yes
Convenience stores Yes No
Vending services Yes No
Concessions No No

Total annual dining services budget for food and beverage products:
$1 million - $4.9 million

Optional Fields

A brief description of the institution’s sustainable food and beverage purchasing program:
Meat, veg and fish are bought locally where possible. Through our Farm to Fork programme, a significant amount of vegetables used on campus are grown on the university farm. In addition, seafood is sourced from local sustainable suppliers.

Website URL where information about the food and beverage purchasing program is available:
https://www.ucc.ie/en/greencampus/practice/food-health-and-wellbeing/

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.