|Submission Date||June 30, 2017|
University of Montana
OP-7: Food and Beverage Purchasing
|--||0.00 / 6.00||
ASUM Sustainability Coordinator
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):
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):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
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||Yes||Yes|
|Student-run food/catering services||Yes||No|
|Franchises (e.g. national or global brands)||---||---|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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:
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.