| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 42.13 |
| Liaison | Eva Rocke |
| Submission Date | June 30, 2017 |
| Executive Letter | Download |
University of Montana
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
| -- | 0.00 / 6.00 |
Madeleine
Jones ASUM Sustainability Coordinator ASUM |
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indicates that no data was submitted for this field
This credit requires:
- A completed STARS Food and Beverage Purchasing Inventory,
- An itemized inventory based on output from the Real Food Calculator, or
- An alternative inventory that includes for each product:
- Product vendor
- Product label/brand
- Product description
- The category in which the product qualifies (Third Party Verified or Local & Community Based)
- Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products
Part 1
Third Party Verified and Community Based Products
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Part 2
Animal Products
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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):
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Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
UM Dining maintains two distinct purchasing programs:
1) UDS Farm to College (FTC) purchasing criteria includes food products that meet one or more of the following criteria:
a. Raised, grown, or wild harvested in Montana or unique to the state
b. Processed or manufactured by a Montana-owned business
c. Processed or manufactured by any business that primarily uses raw materials from Montana.
2) University Dining Services Sustainable (UDSS) purchasing criteria includes food products that meet one or more of the following criteria:
a. Regional – food produced in Montana’s neighboring states, Washington, and Oregon
b. Healthy – food that is part of a nutritious and balanced diet and is produced without the use of synthetic pesticides, hormones, antibiotics, or other chemical compounds.
c. Fair – food that is fairly or cooperatively traded between producers, processors, retailers, and consumers, and without exploitation of employees.
d. Ecological sound – food that is produced in a way that mitigates environmental harm
e. Humane – food that has high animal welfare standards throughout the production process.
UM Dining also has a draft comprehensive sustainable food purchasing policy.
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):
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A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
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If uploading output from the Real Food Calculator, provide:
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Percentage of total dining services expenditures on Real Food B (0-100):
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Required if pursuing either part of the credit:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | Yes | Yes |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | Yes | No |
| Franchises (e.g. national or global brands) | --- | --- |
| Convenience stores | --- | --- |
| Vending services | Yes | No |
| Concessions | --- | --- |
Optional Fields
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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.