| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 68.81 |
| Liaison | Christa Rieck |
| Submission Date | Jan. 4, 2019 |
| Executive Letter | Download |
University of Houston
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.00 / 6.00 |
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indicates that no data was submitted for this field
This credit requires:
- A completed STARS Food and Beverage Purchasing Inventory,
- An itemized inventory based on output from the Real Food Calculator, or
- An alternative inventory that includes for each product:
- Product vendor
- Product label/brand
- Product description
- The category in which the product qualifies (Third Party Verified or Local & Community Based)
- Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products
Part 1
Third Party Verified and Community Based Products
0
Part 2
Animal Products
No
Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
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Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
Chartwells utilizes the Balanced U program and policies that addresses more responsible and sustainable purchases including cage free eggs, hormone free milk and chicken, sustainable sourced seafood, and fair trade, Rainforest Alliance, Shade Grown, Bird Friendly, Coffee and Farmer Equity (C.A.F.E.) sourced coffee. Additionally, local sourced options when feasible.
An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
This list of local produce purchases was provided to us by our produce vendors who were able to track our purchases for the past year. The vendors meet the local component by producing within a distance of 250 miles. However, information on ownership and size was not provided and community-based component cannot be confirmed. If confirmed, total percentage of dining services food and beverage expenditures on products that are Local & Community-Based would total 4.37%. Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category) would total 29.49%. The inventory is included in the attachments above.
If uploading output from the Real Food Calculator, provide:
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Percentage of total dining services expenditures on Real Food B (0-100):
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Required if pursuing either part of the credit:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | Yes | Yes |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g. national or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | No | No |
| Concessions | No | No |
Optional Fields
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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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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.