| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.41 |
| Liaison | David Tedder |
| Submission Date | Sept. 30, 2019 |
| Executive Letter | Download |
University of Kentucky
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.34 / 6.00 |
Carolyn
Gahn Sustainability Manager UK Dining |
Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “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):
A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):
The University’s local food program is comprised of a two-part key performance indicator written into the dining contract that dictates minimum purchases of Kentucky Farm Impact and Kentucky Food Business
Impact purchases. The combined Kentucky Farm and Food Business Impact (KYFFBI) is the sum total of all individual items purchased and classified within these metrics, with farm impact purchases as a subset of
that total. The fiscal year 19 KYFFBI benchmark was $1,817,132 with a farm impact KPI of $706,194.
Additionally, as part of the University's Sustainability Strategic Plan, the 5 year goals include tracking and a year-over-year increase of sustainability certified food products including products sourced for pantry markets and vending.
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):
Pulled tracking from all vendors for the reporting period. Validated third party certification through our corporate sustainability tracking software, Open Fields.
Franchises, Vending, and HealthCare Dining purchases not included in the inventory.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
| 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 | No | No |
| Franchises (e.g. national or global brands) | Yes | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | No |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
As mentioned above, the dining contractor is contractually obligated to spend $1.8 million on Kentucky grown or processed food items for the dining program. Many of the businesses providing products are small and mid size family farms and businesses. Many of the products do not have third party certifications and/or come to dining via mainline distribution channels and therefore do not count towards the Stars credit.
Additionally, our dining provider subcontracts with local restaurant partners to provide variety in the dining program. These are non-franchised, Kentucky-owned restaurants that are partners in residential dining, athletics (football and baseball concessions), and retail dining.
Lastly, we recognize the prevalent issue of food insecurity across our campus and other colleges and universities nation-wide. As part of our dining program, we operate ONE Community Cafe. This is a retail establishment located in Central campus that provides a complete meal for $1 available to all current students. The cafe is open from 10-2 and students are able to buy an extra meal to take to-go.
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about 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 stars@aashe.org.