| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 71.75 |
| Liaison | Cindy Shea |
| Submission Date | July 24, 2017 |
| Executive Letter | Download |
University of North Carolina at Chapel Hill
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.03 / 6.00 |
Scott
Myers Director, Food/Vending Services Auxiliary Services |
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):
Carolina Dining Services is committed to changing the culture of food by nourishing guests with menus that emphasize sustainable, fresh, whole foods that are raised, grown, harvested and produced locally whenever possible. Carolina Dining Services makes it a top priority to:
--Purchase products from within a 250-mile radius of campus, giving preference to North Carolina vendors, whenever the quality and quantity fits needs and meets financial goals
--Regularly track sustainable food purchases (local, third-party certified, and sustainably harvested).
--Seek out third-party certified options, including organic, fair trade, Rainforest Alliance, humane, grass-fed, Animal Welfare Approved, and “Best Choice” as defined by Monterey Bay Seafood Watch.
-- Participate in the Real Food Calculator, consistently raising the percentage of “real food” purchases each year.
-- Utilize a weekly sustainable foods rotation in the dining halls to expand sustainable food offerings, which are flagged on our menus.
--Feature Meat “Less” Mondays at both dining halls by reducing meat options and increasing vegetarian and vegan offerings every Monday. Additionally, a variety of vegetarian and vegan options are available daily in the dining halls and food courts.
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):
CDS, Aramark, and students, who work with academic advisers and receive academic credit, analyze food invoices and vendor velocity reports to track and evaluate purchases. Criteria used include the Real Food Calculator, local, regional, organic, fair trade, and sustainably harvested seafood purchases. Reports are tracked throughout the year rather than through representative samples.
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?:
| 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) | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
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:
Data source(s) and notes about 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 or simply email your inquiry to stars@aashe.org.