Overall Rating Gold
Overall Score 65.05
Liaison Kimberly Reeves
Submission Date Feb. 15, 2021

STARS v2.2

University of Colorado Colorado Springs
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.59 / 6.00 Elissa Stobaugh
Supply Chain Manager
Dining and Hospitality Services
"---" indicates that no data was submitted for this field

Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
8.82

Percentage of total annual food and beverage expenditures on plant-based foods:
1.91

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):

We obtained an inventory of all items used in dining services for FY 2019, identified the purchases that met the sustainable requirements, and performed the necessary calculations for FY 2019.


Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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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 No No
Franchises (e.g., regional or global brands) No No
Convenience stores No No
Vending services Yes No
Concessions No No

Total annual dining services budget for food and beverage products:
$1 million - $4.9 million

A brief description of the institution’s sustainable food and beverage purchasing program:

UCCS Dining and Hospitality Services is working to increase the amount of local, organic, and certified food products. This is being done through working with local farm hubs as well as with the Procurement Services Center for the CU system. This involves examining spending thresholds, balancing costs, and reconciling availability. The goal as stated in the Sustainability Strategic Plan is to increase the amount of local and organic sources by several percentage points each year.

Arkansas Valley Organic Growers, AVOG, supplies some of UCCS' eggs, meat, and produce through TAPROOT. The university is still working with the Procurement Services Center to determine how best to procure local products and stay within the state purchasing rules and limitations.

Below are some of the categories, the distributors, and the descriptions with regard to sustainability:
- Cage-free eggs
- Organic salad greens and spinach when available
- Local Coffee Roasters- Dazbog
- Antibiotic-free chicken from Red Bird and Coleman http://www.redbirdfarms.com/healthy-chicken1/
- ABF Beef from Boulder Beef
- No Preservative and Whole Muscle Deli Meat from Boar's Head
- Produce is sourced from local farms first
- rBGH freeDairy from Meadow Gold Dairy
- Bread from Harvest Moon Bakery
- 100% of Clyde’s Beers and Wine are Crafted in Colorado
- Small local producers like Rocky Mountain Soda, BoBo Bars, Haystack Mountain Cheese Company, Two Leaves Tea Company, Teatulia Tea, Boulder Chips, Chocolove


Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support 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 and complete the Data Inquiry Form.