| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.93 |
| Liaison | Ezra Small |
| Submission Date | Jan. 31, 2014 |
| Executive Letter | Download |
University of Massachusetts Amherst
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.84 / 6.00 |
Rachel
Dutton Sustainablity Coordinator Auxillary Services |
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
A brief description of the sustainable food and beverage purchasing program:
- Signed Real Food Challenge Campus Commitment
- One local farm (Joe Czajakowski Farm, just 2 miles from campus) brokers for additional local farms in order to allow UMass Dining to source as much local produce as possible. Because of this relationship we are able to source local produce from a consortium of about 20 local farms
- All seafood served through UMass Dining is certified sustainably sourced using Seafood WATCH guidelines
- 100% cage-freel local, heirloom hard shell eggs
- We source produce from the UMass Student Farming Enterprise and our on-campus permaculture gardens in addition to our local farms
- Working to supply the dining commons with local vegetables using individually quick frozen (IQF) techniques to extend the time that we can supply local fruits and vegetables
- We source free range turkeys from Diemand Farms located within 20 miles of campus
- We have an agreement with our prime produce vendor that local and regionally sourced items should be used fisrt before sourcing elsewhere.
- We source some free range local chicken within 250 miles from campus for use in Hampshire Dining Commons
The Website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
As participants of the Real Food Challenge, we are now using new, more in-depth and nationally standardized tools that helps us more accurately report our percentage of food expenditures that meet one or more of the criteria for this credit. We now have an accurate baseline and we will be using these tools going forward.
As participants of the Real Food Challenge, we are now using new, more in-depth and nationally standardized tools that helps us more accurately report our percentage of food expenditures that meet one or more of the criteria for this credit. We now have an accurate baseline and we will be using these tools going forward.
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.