| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 71.74 |
| Liaison | Carrie Metzgar |
| Submission Date | March 5, 2021 |
University of California, San Diego
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.41 / 6.00 |
Michelle
Perez Sustainability Analyst Facilities Management |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
Actual Data on Housing/Dining/Hospitality (HDH) was gathered by HDH staff through their inventory/purchasing management software, UPC databases, and vendor websites. Data also includes retail food vendors and franchises in University Centers, and Recreation. Vending machines and exclude the Bookstore and the Health System. Timeframe for all data collected was FY19-20.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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 | Yes | No |
| Franchises (e.g., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | No |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
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 250 miles and 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.
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:
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.