|Submission Date||Feb. 25, 2016|
University of California, Merced
OP-6: Food and Beverage Purchasing
General Manager Dining Services
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
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:
13% that incorporates grass-fed beef, produce, and eggs.
University of California, Merced requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: 3% - grass-fed beef, some produce, and some eggs.
Explanation: A typo was made in the inventory list or sample of sustainable food and beverage purchases section. The percentage provided read 13% and not 3%.
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:
Produce on the Go, prepackaged nuts.
A brief description of the sustainable food and beverage purchasing program:
UC Merced uses the University of California system-wide Strategic Sourcing program to purchase sustainable food and beverages.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
UC Merced utilizes reports from vendors to determine items that qualify as sustainable purchases.
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?:
|Dining operations and catering services operated by the institution||Yes||Yes|
|Dining operations and catering services operated by a contractor||No||No|
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.)||Yes|
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:
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 and complete the Data Inquiry Form.