| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.80 |
| Liaison | Daniel Dixon |
| Submission Date | March 1, 2019 |
| Executive Letter | Download |
University of Maine
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
| -- | 0.00 / 6.00 |
Karina
Graeter Sustainability Coordinator Office of Sustainability |
This credit was marked as Not Pursuing so Reporting Fields will not be displayed.
UMaine has surpassed its goal of sourcing 20% local foods by 2020. At UMaine, the following qualifications are used to define "local foods":
1. Food that comes from resources and vendors within 175 miles from any of the seven UMS primary campuses.
2. Food that is processed with at least 50% local ingredients as defined above.
3. Non-indigenous foods prepared and processed in Maine by an in-state owned and operated company, where the majority of the owners are Maine community members with full autonomy and decision-making authority with respect to business practices.
4. Processed foods made from locally unavailable ingredients but prepared and processed in Maine by an in-state owned and operated company, where the majority of the owners are Maine community members with full autonomy and decision-making authority with respect to business practices.
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.