University of Connecticut
OP-6: Food and Beverage Purchasing

We purchase as many local/regional/sustainable foods/beverages as possible. This includes many from our UConn campus: our Dining Services Bakery provides baked goods for dining units and retail ops; Honey from our own apiaries is used in dining units; Ice cream is supplied by UConn Dairy Bar; Fresh eggs come from UConn Agriculture Dept.; seasonal produce is provided by our student run Spring Valley Farm and the EcoGarden organization – produce is used in our Chuck & Augie’s Restaurant; Our main food supplier, Freshpoint, also provides local/regional foods as much as possible. In fact, UConn Dining Services is the largest user of locally grown produce in the state of Connecticut.

• The percentage of food and beverage expenditures that were processed within 100 miles of the institution by a company that is not publicly traded:__26%_____ • The percentage of food and beverage expenditures that were grown within 100 miles of the institution:___11%____ • Percentage purchased of cage free eggs:____25%___ • Type and percentage of hormone-free products (multiple if possible): Milk and Dairy products 100% hormone free Type and percentage of vegetarian-fed food (multiple products if possible): 15% (ex. vegan ravioli caprese, vegan chicken pot pie, sweet-and-sour tempeh, and vegan tortellini della pangrattato. Vegan French apple squares) UConn Dining has received the recognition from PETA as the 8th most friendly vegan campus on the US in 2012_