| Overall Rating | Gold |
|---|---|
| Overall Score | 68.18 |
| Liaison | Marianne Martin |
| Submission Date | Dec. 3, 2024 |
University of Colorado Boulder
IL-36: Red Listed Foods
| Status | Score | Responsible Party |
|---|---|---|
|
1.00 / 1.00 |
Paul
Houle Executive Director Campus Dining Services and University Memorial Center |
Has the institution or its contracted food service management company banned or eliminated the purchase of at least one food or beverage product type or production method due to its negative social, environmental, or health impacts?:
Narrative and/or website URL providing an overview of the red-listed products or production methods:
CU Campus Dining Services has a strong ethos of procurement of clean and sustainable ingredients for menus. Within these guiding principles are several banned or red listed foods. They are as follows:
University Memorial Center/Alferd Packer Grill-- No single use plastic bottles in any student-funded spaces.
In Residential Dining—
1)No farm-raised unsustainably sourced fish due to high use of antibiotics, water contamination, artificial coloring, by-catch and decreased nutrition. All our wild-caught fish is sourced through reputable fisheries who work with NOAA Fish Watch. The fish is all traceable on American shores, and fisheries use fishing methods to avoid by-catch. We only source “Green” or “Best Buy” species of fish from Monterey Bay Seafood Watch and do not purchase fish listed as “Red”.
2)High Fructose Corn Syrup—while we cannot fully ban HFCS in our dining centers, due to our pouring rights bid with Pepsi, we do ban HFCS as an ingredient in any of our menu items including ketchup, maple syrup, and many Asian style sauces that we opt to make from scratch in-house to avoid this additive. The many known dangers of HFCS for negative health impacts makes this a red listed additive in our menus.
3)Unnecessary Food Additives—Due to unwanted health impacts, we avoid unnecessary food additives and make our menu items in-house and from scratch. This would include additives such as DATEM, artificial colors in sauces/soups, MSG, yellow prussiate of soda.
Optional documentation
Additional documentation for this credit:
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