University of California, Los Angeles
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.89 / 6.00 |
Brianna
Moncada Sustainability Manager Housing and Hospitality |
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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:
12.21
Percentage of total annual food and beverage expenditures on plant-based foods:
38.61
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, 2022 through June 30th, 2023, 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:
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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 | 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
As part of the UC Policy on Sustainable Practices, UCLA Dining Services is committed to reaching or exceeding a minimum of 25% sustainable food and beverage purchases and 30% vegan/vegetarian products by 2030. Sustainable purchases include plant-based products, organic fruits and vegetables, Fair Trade, Seafood Watch, and Rainforest Alliance certified products to name a few. Bruin Plate is one of the main dining halls that actively utilizes sustainable food products.
Website URL where information about the food and beverage purchasing program is available:
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.