| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Carrie Metzgar |
| Submission Date | March 2, 2018 |
| Executive Letter | Download |
University of California, San Diego
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Lisa
Joy Interim Director of Dining Housing/Dining/Hospitality |
"---"
indicates that no data was submitted for this field
This credit requires:
- A completed STARS Food and Beverage Purchasing Inventory,
- An itemized inventory based on output from the Real Food Calculator, or
- An alternative inventory that includes for each product:
- Product vendor
- Product label/brand
- Product description
- The category in which the product qualifies (Third Party Verified or Local & Community Based)
- Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products
Part 1
Third Party Verified and Community Based Products
22
Part 2
Animal Products
Yes
Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
48
Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
** NOTE: We are still working on our STARS Food and Beverage inventory. It will be complete by March 30, 2018. The draft uploaded now to meet the 2018 Princeton Review deadline WILL be updated in 3 weeks. **
UC San Diego has already met the UC-wide policy goal of procuring 20% sustainable food by the year 2020.
UC San Diego Housing, Dining and Hospitality is committed to sustainability, including in the food it prepares and serves. All of UC San Diego’s dining locations offer Fair Trade, organic, local (under 500 miles), vegetarian, gluten-free, soy-free, Kosher, vegan, nut allergy-free, antibiotic-free, transfat free, and dairy-free options. All eggs purchased on campus are cage free. HDH also has meatless and beefless days, hormone-free milk and yogurt, and organic salad bars. HDH also employs a diverse array of health and wellness initiatives, including allergen disclosure, branding of healthy items, cooking classes, nutrition education programs, nutrition and wellness language in RFP's and contractors with vendors, a registered dietician on staff, and wholegrain options.
University Centers, which houses a number of local, regional and national franchises, is also committed to sustainability. Among its initiatives are an annual Sustainable Food Exposition where departments, organizations, groups, and individuals learn about and celebrate sustainable food systems, and a goal to assist its vendors in getting Green Restaurant Certification. Santorini Restaurant received Green Restaurant Certification in 2016.
An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Data Housing/Dining/Hospitality (HDH) estimates were gathered by HDH staff through their inventory system (a new system will be implemented in 2018/2019 that will more easily flag third-party certifications and categories like local and community-based), UPC databases, and vendor websites. Estimates exclude retail food vendors and franchises in University Centers, Recreation, Bookstore, the Health System, and vending machines. Data are for FY17 (July 2, 2016 - June 30, 2016).
If uploading output from the Real Food Calculator, provide:
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Percentage of total dining services expenditures on Real Food B (0-100):
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Required if pursuing either part of the credit:
| 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. national or global brands) | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Optional Fields
HDH restaurants and markets are REAL Food Certified.
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives 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.