| Overall Rating | Bronze |
|---|---|
| Overall Score | 37.09 |
| Liaison | Adam Strzemienski |
| Submission Date | Sept. 18, 2023 |
University of North Georgia
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.00 / 6.00 |
"---"
indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
0
Percentage of total annual food and beverage expenditures on plant-based foods:
0
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Provided by Food Service vendor
If reporting Real/Good Food Calculator results, provide:
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Which of the following food service providers are present on campus and included in the inventory/assessment?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Per food service contract:
5.1 The University of North Georgia (UNG) is committed to providing dining services which:
Source and procure sustainably with an emphasis on local foods
Reduce, reuse and recycle wastes
Conserve energy
Maintain transparent and traceable supply chains
Support safe and fair working conditions for all individuals that are a part of the food system.
Ensure healthy, humane animal treatment
Promote practices that reduce use of pesticides and harmful chemicals, conserve soil and water, and enhance wildlife conservation.
Guarantee food product integrity
Inform patrons on the sourcing, nutrition, seasonality, environmental sustainability and other qualities of foods served
Utilize green cleaning products to the extent feasible
Ensure continual improvement of practices
5.2 Top Recommendations:
Goal to reach 15% local and sustainable foods by 2025, with continued incremental growth thereafter. “Local” to be defined within a 250-mile radius. May require additional third party certifications and a Tiered approach, which outlines the preferred foods within each category.
Gluten free and vegetarian offerings at every meal (designated by sign and/or location). Including designated area of grills (other shared cooking spaces) to insure no cross contamination of foods.
Emphasis on plant based foods – to reduce global impacts and improve nutrition. Would include a limited processing and preservatives goal.
Emphasis on seasonality - Emphasize foods that are in the peak of their seasons to educate on how the seasonality of foods affects nutrition and environmental impacts (especially transportation costs). As local foods are purchased this should increase favorable pricing due to seasonal abundances. Local food hubs may be able to help with frozen foods to extend availability.
Emphasis on world cuisines – to reflect the increasingly international character of our student body and other food cultures.
Develop SOPs – Standard Operating Procedures – that highlight local and sustainable foods and prepare them in a way that insures their quality. Part of these SOPs can include an educational component, including signage that indicates certain sustainability goals. These SOPs are designed to enhance the culinary team’s passion for local, fresh and healthy foods while engaging patrons in a better understanding of food qualities and sources.
Recycling cardboard boxes, packaging and metal cans.
UNG currently utilizes a reusable to-go container, which is purchased one time by customers and would prefer to continue.
5.1 The University of North Georgia (UNG) is committed to providing dining services which:
Source and procure sustainably with an emphasis on local foods
Reduce, reuse and recycle wastes
Conserve energy
Maintain transparent and traceable supply chains
Support safe and fair working conditions for all individuals that are a part of the food system.
Ensure healthy, humane animal treatment
Promote practices that reduce use of pesticides and harmful chemicals, conserve soil and water, and enhance wildlife conservation.
Guarantee food product integrity
Inform patrons on the sourcing, nutrition, seasonality, environmental sustainability and other qualities of foods served
Utilize green cleaning products to the extent feasible
Ensure continual improvement of practices
5.2 Top Recommendations:
Goal to reach 15% local and sustainable foods by 2025, with continued incremental growth thereafter. “Local” to be defined within a 250-mile radius. May require additional third party certifications and a Tiered approach, which outlines the preferred foods within each category.
Gluten free and vegetarian offerings at every meal (designated by sign and/or location). Including designated area of grills (other shared cooking spaces) to insure no cross contamination of foods.
Emphasis on plant based foods – to reduce global impacts and improve nutrition. Would include a limited processing and preservatives goal.
Emphasis on seasonality - Emphasize foods that are in the peak of their seasons to educate on how the seasonality of foods affects nutrition and environmental impacts (especially transportation costs). As local foods are purchased this should increase favorable pricing due to seasonal abundances. Local food hubs may be able to help with frozen foods to extend availability.
Emphasis on world cuisines – to reflect the increasingly international character of our student body and other food cultures.
Develop SOPs – Standard Operating Procedures – that highlight local and sustainable foods and prepare them in a way that insures their quality. Part of these SOPs can include an educational component, including signage that indicates certain sustainability goals. These SOPs are designed to enhance the culinary team’s passion for local, fresh and healthy foods while engaging patrons in a better understanding of food qualities and sources.
Recycling cardboard boxes, packaging and metal cans.
UNG currently utilizes a reusable to-go container, which is purchased one time by customers and would prefer to continue.
Website URL where information about the food and beverage purchasing program is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Some portions of this data was not readily available from our contracted vendor but may be in the future.
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.