|Submission Date||Feb. 25, 2022|
University of Illinois, Urbana-Champaign
OP-7: Food and Beverage Purchasing
|1.45 / 6.00||
Sustainability Programs Coordinator
Institute for Sustainability, Energy, and Environment
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
The full record of food and beverage purchases made by University of Illinois Housing Dining Services for fiscal year 2021 (July 1, 2020 through June 30, 2021) was included in this analysis. Purchases are tracked by entering food and beverage invoices into CBORD Foodservice Suite database, purchasing reports that include all food and beverage categories are exported to Excel, and qualifying criteria is detemined by a review of each individual item by Dining staff.
Dining staff and vendor representatives researched the sustainability attributes of the products to determine if they were third-party certified. The third-party certification types included in our data set are USDA Organic, Fair Trade, American Humane Certified, Rainforest Alliance, Best Aquaculture Practices, Marine Stewardship Council, and MBA Seafood Watch.
Also included are purchases from the University of Illinois Sustainable Student Farm, whose sustainable production has been affirmed by the Institution. The inventory we reported only includes the products purchased during FY21 that meet sustainability criteria.
We reviewed our purchasing reports to identify expenditures on plant-based purchases in FY21, following the STARS criteria. Qualifying criteria is determined by a review of each individual item by Dining staff. The full list of plant-based items is reported in our STARS reporting template. It includes plant-based foods and beverages as defined in the STARS Reporting Tool.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
|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||Yes||Yes|
|Franchises (e.g., regional or global brands)||Yes||No|
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
University Housing Dining Services strives to create an environmentally responsible food and beverage purchasing program, including foods that are grown and produced locally; responsibly-sourced seafood; fair-trade, organic, rainforest-alliance coffee and tea; plant-based and organic ingredients; and supporting businesses owned by minorities, women, and persons with disabilities. The Procurement Team works closely with our multiple vendors to source foods that meet these criteria whenever possible to promote environmental, social, and economical sustainability through our food purchases.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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 firstname.lastname@example.org.