University of North Carolina at Chapel Hill
OP-7: Dining Service Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
4.04 / 8.00 |
Victoria
Hill Sustainability Manager Carolina Dining Services |
7.1 Percentage of food and beverage spend that meets sustainability criteria
Percentage of food and beverage spend on products that are sustainably or ethically produced:
Percentage of food and beverage spend on plant-based foods:
Inventory of qualifying food and beverage purchases:
Description of the methodology used to determine the spend on products that are sustainably or ethically produced:
Invoices were sourced from vendors for the Fiscal Year 2023 (July 2022-June 2023) for Chase and Top of Lenoir dining halls. UNC-Chapel Hill previously reported Real Food Challenge percentages, and through that partnership, Aramark and UNC students/faculty created a spreadsheet tool to identify sustainably certified products. This was cross referenced with MaetaData’s Openfields Reporting Tool. All invoices were manually reviewed to capture all purchases. Specific products are listed for Sysco, Freshpoint, and Cheney. For other vendors, the total amount spent is recorded: Larry’s Coffee uses USDA Organic coffee beans, First Hand Foods uses Animal Welfare Approved processing facilities, and 4P Foods is a regional food hub that partners with farmers who ethically steward land, food, animals, and communities
Description of the methodology used to determine the spend on plant-based foods:
Invoices for FY 2023 for Chase and Top of Lenoir dining halls were sourced from vendors. Exclusively plant-based products such as coffee and produce are sourced from Larry's Coffee, 4P Foods, and Freshpoint. For Sysco and Cheney, invoices were manually researched to identify plant-based products.
The Reporting Tool will automatically calculate the following figure:
7.2 Percentage of dining service spend with social impact suppliers
Performance year for social impact dining service purchasing:
Percentage of dining service spend with social impact suppliers:
Narrative and/or website URL providing an overview of the dining service program’s social impact suppliers:
UNC Chapel Hill purchases from social impact suppliers when possible, including:
First Hand Foods
Larry's Coffee
4P Foods
Maola Milk
Bob's Red Mill
Silk Milk
Tillamook
Bigelow
Description of the methodology used to determine the spend with social impact suppliers:
Invoices for food purchases in FY 2023 for Chase and Top of Lenoir dining halls were manually searched to identify social impact suppliers.
The Reporting Tool will automatically calculate the following figure:
Optional documentation
Additional documentation for this credit:
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.