|Overall Rating||Silver - expired|
|Submission Date||Oct. 16, 2015|
University of Kentucky
OP-6: Food and Beverage Purchasing
|0.46 / 4.00||
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
University of Kentucky requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: 22 None
Explanation: Responsible party used different criteria when they initially calculated percentage.
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
A wide variety of dairy, beef, pork, poultry, grain and baked products that were produced, processed and/or packaged locally were purchased from more than 40 local producers and suppliers.
University of Kentucky requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: .
Explanation: Providing requested clarification and additional information.
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
A brief description of the sustainable food and beverage purchasing program:
All purchases designated as "KY Proud" (certified by the KY Dept. of Agriculture as having been produced, processed or packaged in the state of KY) and purchases within the locally-defined Lexington, KY area (Fayette county and the 6 counties that border it).
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Purchases were tracked on a monthly basis for all our residential and retail operations from vendors that were certified as KY Proud and/or Local (within Fayette county and the 6 counties that border it.)
Total annual food and beverage expenditures:
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|Dining operations and catering services operated by the institution||No||No|
|Dining operations and catering services operated by a contractor||Yes||Yes|
Has the institution achieved the following?:
|Yes or No|
|Fair Trade Campus, College or University status||No|
|Certification under the Green Seal Standard for Restaurants and Food Services (GS-46)||No|
|Marine Stewardship Council (MSC) certification||---|
|Signatory of the Real Food Campus Commitment (U.S.)||No|
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
In our food and beverages calculations, only concessions offered at the campus football games and our Olympic sports venues are included. We do not deal with concessions for the basketball games at this point in time.
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 email@example.com.