| Overall Rating | Silver |
|---|---|
| Overall Score | 52.28 |
| Liaison | Jamie Jacquart |
| Submission Date | March 5, 2021 |
University of Massachusetts Dartmouth
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.93 / 6.00 |
Kirby
Roberts Director of Marketing & Catering Dining Services |
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):
Where feasible, local food sources are utilized and all meal periods include vegan and vegetarian, plant based options to encourage healthy, low carbon food choices.
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?:
| 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., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
With education as the primary focus of our business activity, UMass Dartmouth Dining Services is committed to fostering and promoting sustainable business principles to our clients and customers. Our associates will lead by example through activities that minimize our impact on the environment by practicing the 3 R's, (reduce, reuse, recycle) with a focus on reduction. Our programs include the necessary information to encourage informed choices on both the food we consume, and the ways we interact with the natural environment. Charitable donations, funding scholarship and bursaries and active volunteerism by our associates are just some of the ways that UMass Dartmouth Dining Services re-invest in the community.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
Kirby Robert
Director of Marketing and Catering
Chartwells
Kirby Robert
Director of Marketing and Catering
Chartwells
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