| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.92 |
| Liaison | Katie Maynard |
| Submission Date | Aug. 19, 2014 |
| Executive Letter | Download |
University of California, Santa Barbara
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.40 / 4.00 |
Matthew
O'Carroll Refuse, Recycling, & Water Conservation Manager Facilities Management |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
35
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
---
None
An inventory, list or sample of sustainable food and beverage purchases:
Dairy, baked goods, fish, produce (vegetables/ fruit), staples, coffee and tea.
None
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)?:
No
None
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:
---
None
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:
---
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
A brief description of the sustainable food and beverage purchasing program:
UCSB's Residential Dining Services is taking strides to protect, preserve, and regenerate our environmental resources by practicing "Earth Friendly" food habits and helping UCSB on its way to becoming a sustainable community. It is our hope that these initiatives will have a positive impact on our local environment and will make a difference in the lives of those who pass through our doors year after year. Our commitments to customers include purchasing from vendors who have a proven track record of environmental responsibility, participating in the Santa Barbara Sustainable Seafood Program as a certified member, and switching to "green," bio-based cleaning products that have a low environmental impact.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Expenditures on animal products are tracked on a daily basis through an Excel document, where tracked categories include but are not limited to: Item ID; Item Name; Vendor; Cost; Conventional; Sustainable; Note; Locally Grown, Processed, Distributed; 150 miles; Local + Sustainable; 250 miles; USDA.
None
Total annual food and beverage expenditures:
8,694,388
US/Canadian $
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Franchises | Yes | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
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 | --- |
| Signatory of the Real Food Campus Commitment (U.S.) | Yes |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
UCSB's Root 217 touts a menu of fresh, local, organic, and sustainable choices, as well as providing customers with 100% compostable disposables. Organic and free-range chicken is used, as well as grass-fed beef, hormone-free beef, and fish certified by the Monterey Bay Aquarium Seafood Watch.
None
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
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.