| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.85 |
| Liaison | Ruairi O'Mahony |
| Submission Date | May 1, 2015 |
| Executive Letter | Download |
University of Massachusetts Lowell
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.76 / 4.00 |
Frank
Hurley Executive Chef University Dining Services |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
33
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
None
An inventory, list or sample of sustainable food and beverage purchases:
Please see the attached inventory.
None
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)?:
Yes
None
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:
33
None
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:
The inventory submitted under Part 1 applies to on-site franchise, convenience stores, and concessio
Date Revised: July 20, 2015
Date Revised: July 20, 2015
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
33% of all purchases are local or community-based as estimated by ARAMARK. Food and beverage purchase data from ARAMARK includes all purchases including Dining Services, on-site franchises, convenience stores and concessions. The inventory is not readily available at this time.
None
A brief description of the sustainable food and beverage purchasing program:
UMass Lowell buys local whenever possible based on availability provided that local supplier can meet UMass Lowell/ARAMARK food safety standards. ARAMARK is committed to increasing the level of sustainable food offerings with a goal of 5% per year.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
ARAMARK’s purchasing system tracks vendors by state. The system was queried to report all purchases from local vendors/producers.
None
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?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Franchises | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | 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 | No |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
NA
None
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:
ARAMARK could not provide total expenditures for proprietary reasons.
Dining Services sustainability efforts include: recycling, fryer oil recycling, trayless dining (since 2007), hydration stations (filtered water) throughout campus, 100% recycled content office and copy paper in all dining locations, green cleaning products, and training in energy and water conservation practices.
Additional information about UMass Lowell's sustainable food and beverage efforts is available can be found here:
http://umasslowell.campusdish.com/Sustainability/WhatWeAreDoing.aspx
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.