|Submission Date||Feb. 20, 2013|
University of North Carolina, Greensboro
SD-3: Food and Beverage Purchases
The percentage of food and beverage expenditures that were processed within 100 miles of the institution by a company that is not publicly traded:
The percentage of food and beverage expenditures that were grown within 100 miles of the institution:
List what tool your institution is using to track this information (e.g. Center for Environmental Farming Systems or CBORD):
List items procured for dining services from on-campus organic garden(s):
Garlic, onions, shallots, oregano, mint, basil, cilantro, thyme, rosemary, terragon, parsley, chives, broccoli, swiss chard, collard greens, cantaloupe, tomatoes, peppers.
The percentage of total food and beverage expenditures spent by dining services to procure items from on-campus organic garden(s):
List all Fair Trade certified items purchased:
Some Seattle's Best Coffee.
Dining Services staff volunteer to work in the plots in the UNCG Garden to obtain the items for the Dining Hall.
Information for this credit was provided by Kevin Deans, Executive Director of Dining Services at UNCG.