| Overall Rating | Platinum |
|---|---|
| Overall Score | 86.87 |
| Liaison | Carrie Metzgar |
| Submission Date | Nov. 5, 2024 |
University of California, San Diego
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.89 / 6.00 |
Carrie
Metzgar Campus Sustainability Officer Utilities & Sustainability |
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. Timeframe for all data collected was June 2023 - July 2024.
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 | 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:
Optional Fields
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 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.
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:
Point of contact for credit information:
- Justin Martinez, Dining Business Analytics Manager, Residential, Retail and Supply Chain Services
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.