|Submission Date||Nov. 4, 2019|
University of Minnesota, Duluth
OP-7: Food and Beverage Purchasing
|0.08 / 6.00||
Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):
UMD Dining Services purchases its coffee from both Peace Coffee and Duluth Coffee Company. Peace Coffee is certified Fair Trade. Duluth Coffee Company's coffee is direct trade-- their farmers use organic practices, but are not Third Party Certified. UMD Dining Services also receives organic produce from the UMD Land Lab, a sustainable farm run by UMD. We also procure apples organically grown in Bayfield, WI.
An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
UMD Dining receives produce as it becomes available from the Land Lab (UMD-run farm) and incorporates it into the menu. The Land Lab has a high hoop that allows for storage of root vegetables and squash, extending the season. UMD Dining contacts the Land Lab when inventory levels are low enough to accept more produce. All produce coming from the Land Lab is tracked by weight.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|Dining operations and catering services operated by the institution||Yes||Yes|
|Dining operations and catering services operated by a contractor||No||No|
|Student-run food/catering services||No||No|
|Franchises (e.g. national or global brands)||No||No|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
UMD Dining purchases fish from a local fish monger, but some of his fish is caught in Canada or near Michigan on Lake Superior. Duluth is on Lake Superior. Due to Lake Superior's vastness, we cannot say with certainty the fish is caught in local waters.
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Dec 2019: Direct Trade coffee should not be counted in next year's inventory as it is not third-party certified.
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 and complete the Data Inquiry Form.