| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.87 |
| Liaison | Nurit Katz |
| Submission Date | March 6, 2020 |
University of California, Los Angeles
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.41 / 6.00 |
Erin
Fabris Sustainability Manager Housing and Hospitality |
"---"
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:
4.80
Percentage of total annual food and beverage expenditures on plant-based foods:
37.50
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
UCLA Dining food purchases are tracked through our internal FoodPro software. It includes all of the food purchased in campus dining halls and boutique venues operated by UCLA Dining, the residential dining department. Known sustainable products are tagged and tracked. Sustainable purchases are tracked and reported to the University of California Office of the President. This data is reorganized according to AASHE STARS sustainable food criteria. Plant-based foods were tracked by total line items by food category. The timeframe is July 1st, 2018 through June 30th, 2019, so seasonal variation was ignored.
On our inventory the following codes are:
MBA3 = Monterey Bay Aquarium Seafood Watch Good Alternatives
MBA4 = Monterey Bay Aquarium Seafood Watch Best Choices
These are the codes that our vendor uses to identify certified seafood.
This does not include catering operations as the menu management system used for catering does not allow for the tagging of sustainable items.
On our inventory the following codes are:
MBA3 = Monterey Bay Aquarium Seafood Watch Good Alternatives
MBA4 = Monterey Bay Aquarium Seafood Watch Best Choices
These are the codes that our vendor uses to identify certified seafood.
This does not include catering operations as the menu management system used for catering does not allow for the tagging of sustainable items.
If reporting Real/Good Food Calculator results, provide:
---
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$10 million or more
Optional Fields
UCLA Housing & Hospitality follows the description of Sustainable Food from the UC Sustainable Practices Policy. Per this policy, sustainable food includes foods that are local (within 500 miles), organic, or certifications from 3rd parties. In this policy:
Sustainable meat and poultry are respectively addressed by AGA-Certified Grassfed and Global Animal Partnership, level 3 or above.
Sustainable fish/seafood is addressed by the Monterey Bay Aquarium Seafood Watch “Green - Best Choices”.
Sustainable eggs are Certified Humane Raised and Handled. Sustainable dairy is USDA Certified Organic and/or locally sourced within 500 miles.
Sustainable produce is USDA Certified Organic, Rainforest Alliance Certified, or locally sourced within 250 miles.
Sustainable tea/coffee is either USDA Certified Organic, Fair Trade, or locally sourced within 250 miles.
Sustainable grains/staples are USDA Certified Organic, Fair Trade, or co-op.
While this is the criteria that is followed by the UC system, only the food that qualify under STARS criteria were included in this reporting. Notable gaps include local (within 500 miles), Cage Free, and Certified Humane Raised and Handled.
Sustainable meat and poultry are respectively addressed by AGA-Certified Grassfed and Global Animal Partnership, level 3 or above.
Sustainable fish/seafood is addressed by the Monterey Bay Aquarium Seafood Watch “Green - Best Choices”.
Sustainable eggs are Certified Humane Raised and Handled. Sustainable dairy is USDA Certified Organic and/or locally sourced within 500 miles.
Sustainable produce is USDA Certified Organic, Rainforest Alliance Certified, or locally sourced within 250 miles.
Sustainable tea/coffee is either USDA Certified Organic, Fair Trade, or locally sourced within 250 miles.
Sustainable grains/staples are USDA Certified Organic, Fair Trade, or co-op.
While this is the criteria that is followed by the UC system, only the food that qualify under STARS criteria were included in this reporting. Notable gaps include local (within 500 miles), Cage Free, and Certified Humane Raised and Handled.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
---
Data source(s) and notes about the submission:
Contact: Erin Fabris
efabris@ha.ucla.edu
efabris@ha.ucla.edu
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.