| Overall Rating | Silver |
|---|---|
| Overall Score | 54.78 |
| Liaison | Christa Rieck |
| Submission Date | Jan. 3, 2024 |
University of Houston
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.13 / 6.00 |
Elizabeth
Clark Sustainability Coordinator Facilities Planning |
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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:
4.70
Percentage of total annual food and beverage expenditures on plant-based foods:
28.19
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):
Chartwells staff generated this inventory based on weekly restocking orders over the course of the fiscal year. Each stocking quantity was recorded along with the third party sustainable food standard of which it is a part. The annual totals generated the attached inventory as well as the supplemental percentage breakdowns under additional submissions.
If reporting Real/Good Food Calculator results, provide:
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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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | Yes | No |
| Franchises (e.g., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$5 million - $9.9 million
Optional Fields
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, Fair Trade, Rain forest Alliance, Shade Grown, Bird Friendly, and Coffee and Farmer Equity (C.A.F.E.) sourced coffee. Additionally, locally sourced options are ordered when feasible.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
UH Dining has also earned a Green Restaurant Certification as additional assurance of their above average sustainable dining commitments: https://www.uh.edu/af-auxiliary-services/news/articles/2018/may/05112018greenrestaurant.php
https://www.dinegreen.com/g/RES14612
https://www.dinegreen.com/g/RES14612
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.