|Overall Rating||Silver - expired|
|Submission Date||May 14, 2014|
University of North Texas
OP-6: Food and Beverage Purchasing
|3.00 / 4.00||
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
We are able to substantially limit our imported food volume by gearing our menus to predominately feature fresh seasonal food. This is a more European model of food production. It requires common sense, discipline and creativity. When properly practiced, eating in season, provides fresher, more nutritious, more wholesome and less expensive food.Nearly 80% of our food is Regional Conventional. In other words, it is produced using traditional farming methods and comes to us from Texas and our boarder states plus California and Florida. Many of our fresh herbs and some fresh produce is Local Organic. We add more local organic suppliers each year as the Denton and the greater Texas market evolves.
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
A brief description of the sustainable food and beverage purchasing program:
Sourcing food for a large, complex and diverse population is a multifaceted and intricate process. Everything is connected. While we prefer to purchase all of our food from local organic sources, it is neither practical nor possible. In September 2011, we entered into a food sourcing relationship with a local vendor, The Ben E. Keith Company(BEK). The vast majority of all of our food comes to UNT via the BEK warehouse in Fort Worth, TX. In a sense, all of our food is local.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
We purchase our food based on a spectrum of desirability. The continuum runs the gamut from locally organic to international conventional. We specify the product that best suits the overall needs of UNT bearing in mind quality, availability and selling price.
Total annual food and beverage expenditures:
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||No||No|
Has the institution achieved the following?:
|Yes or No|
|Fair Trade Campus, College or University status||No|
|Certification under the Green Seal Standard for Restaurants and Food Services (GS-46)||No|
|Marine Stewardship Council (MSC) certification||No|
|Signatory of the Real Food Campus Commitment (U.S.)||No|
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
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.