University of Connecticut
OP-7: Food and Beverage Purchasing

Our inventory process is created in conjunction with our vendors with whom we have contracts with. A full inventory is provided by our vendors. We have a database for our food operating system called Food-Pro where specific products that meet the qualifications of sustainable food and beverage are identified. There are conversations about supplies surrounding seasonality, local products, and certified sustainable food and beverages. In Connecticut one of the considerations is that our seasonal growing period is when school is not in session during the summer. Therefore, oftentimes when we buy local produce, in the summer, we must flash freeze it in order to provide items that normally would not be available during that time. This is one method we employ in order to supply more local products.

Local dairy to include but not limited to: milk, cream and eggnog, feta, goat, and cheddar
cheese.
•Local farmers include but are not limited to: strawberries, blueberries, honey, cider, apples,
maple syrup, cucumbers, squash, onions, peppers, eggplants, peaches and tomatoes, tofu,
turnip and green beans.
•Local/regional ice cream to include but not limited to: Tofutti, New England ice cream and
UConn Dairy Bar Ice Cream.
•Local/regional fish to include but not limited to: cod, blue fish, lobsters, scallops, flounder and
chad.
•Local UConn eggs/regional eggs to include but not limited to: whole eggs, cage free eggs and
liquid eggs. All whole eggs now come from CT.
•Local/regional meats to include but not limited to: pork, ground beef, beef, bacon, ham, and
chicken.
•Local beverages to include but not limited to: Lyman Orchard Cider, Maple Lane Black Current
Juice, Bigelow Tea, Honest Tea, and Omar Rainforest Coffee
We at University Dining services feel it is our responsibility to maintain and utilize sustainable
practices whenever possible. Below are examples of standards and certifications we abide by.
*100% of all our coffee is Rain Forest Alliance Certified
*UConn dining has received Green Restaurant Certification for all 8 of our Residential Dining
Hall’s, the first public university nationwide to receive Green Restaurant 100% of their dining
halls. Green Restaurant Certification takes into account:
1) Water Efficiency
2) Waste Reduction and Recycling
3) Sustainable Furnishings and Building Materials
4) Sustainable Food
5) Energy
6) Disposables
7) Chemical and Pollution Reduction
*Our fishery program is 100% sustainable-we have worked with our prime vendor to ensure that
all fish used on campus meets sustainable standards. (Example: Hook and line caught / SFP-
Sustainable Fisheries Partnership, Caught in USA /ETC. Our goal is to achieve sustainability in
all our seafood sources that includes wise management of the fishery and concern for the
fishing communities that depend on these resources. Our new partnership with Red’s Best out
of Boston, MA captures a fully sustainable program. (These programs include purchasing local
CT based seafood, (Stonington, Ct), Bombster Scallops, flounder, Noank Oysters and Bluefish)
*Our institution is the largest user of locally grown produce in the State of Connecticut.
* University of Connecticut are members of Connecticut Farmland preservation-The main
objective of the farmland preservation program is to secure a food and fiber producing land
resource base, consisting primarily of prime and important farmland soils, for the future of
agriculture in Connecticut. We try to accomplish this by preserving active farms that are
clustered with other farms, therefore stabilizing a viable farming region.
Members of Slow Food –Slow food’s primary goal is to make agriculture local again, increase
sustainability, and promote local businesses (farmers).
Members of “the Real Food Movement” –Uniting students to just and sustainable foods.
CT 10% Pledge-We pledge to support Connecticut Farmers by spending 10% of our food and
gardening dollars locally. https://blog.extension.uconn.edu/tag/buyctgrown/

All 8 of UConn's Dining Halls are Green Restaurant Certified.

https://dining.uconn.edu/the-principles-of-healthy-sustainable-menus/
https://www.redsbest.com/redsbest/
https://www.gratefulburger.com/
https://www.colemannatural.com/animal-care/chicken/