| Overall Rating | Gold |
|---|---|
| Overall Score | 83.37 |
| Liaison | Ruairi O'Mahony |
| Submission Date | Feb. 11, 2022 |
University of Massachusetts Lowell
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.34 / 6.00 |
Bruce
Perry District Manager University Dining |
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indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
3.23
Percentage of total annual food and beverage expenditures on plant-based foods:
38.25
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):
ARAMARK purchasing system tracks vendors by state and products with certifications. Staff completed the STARS 2.2 Food and Beverage Purchasing Inventory and provided it to the Office of Sustainability.
If reporting Real/Good Food Calculator results, provide:
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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 | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$500,000 - $999,999
Optional Fields
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.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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.
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.