| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Sarah Stoeckl |
| Submission Date | Feb. 28, 2014 |
| Executive Letter | Download |
University of Oregon
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Steve
Mital Office of Sustainability Director Finance & Administration |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
7
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
---
None
An inventory, list or sample of sustainable food and beverage purchases:
Sustainable guidelines for Dining operations:
1) Supporting local purchasing whenever possible with over twenty local farms and producers.
2) Much of the beef served is raised in the Pacific Northwest by Painted Hills Natural Beef – where it is grass fed with NO hormones and NO antibiotics.
3) Milk is purchased from local dairies and is free of antibiotics and Bovine Growth Hormones.
4) Trans fats are not used to fry food, only non-hydrogenated rice oil to reduce the level of trans fats for a healthier diet. Rice oil is trans-fat free and high in natural antioxidants.
5) A wide selection of both vegan and vegetarian entrees and award winning vegetarian menus (over 10,000 lbs of tofu a year) is available daily in addition to authentic international favorites such as Kimchee, Sushi, and Bahrimi.
6) Baking flour comes from Shepherd’s Grain, a locally grown wheat that is direct tilled in a sustainable manner and it tastes great.
7) Coffee served is fresh, locally roasted, organic and fair-trade certified from Allann Brothers Coffee delivered to us within 36 hours of roasting.
8) Styrofoam is not used by Dining Services.
9) Recycled content such as non-bleached paper napkins are used in lieu of harmful bleached products whenever available.
10) Unused foods are donated to the local food bank for families in need.
11) We use compostable service ware such as coffee cups, drink cups, plates, napkins, etc, that are collected and turned into compost at a commercial composting site.
12) Bio Diesel fuels are created from spent fryer oils.
None
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)?:
No
None
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:
---
None
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:
---
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
A brief description of the sustainable food and beverage purchasing program:
NA
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
NA
None
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?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | --- | --- |
| Dining operations and catering services operated by a contractor | --- | --- |
| Franchises | --- | --- |
| Convenience stores | --- | --- |
| Vending services | --- | --- |
| Concessions | --- | --- |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | --- |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | --- |
| Marine Stewardship Council (MSC) certification | --- |
| Signatory of the Real Food Campus Commitment (U.S.) | --- |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---
None
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
This estimate came from data we received on food purchases by the EMU and UO Food Services (which includes catering) for FY2010. The break-down is as follows. EMU known local (within 250 miles)/USDA Organic/Fair Trade purchases in FY10 were $122,318. Total EMU food purchases were $512,349. Housing/Catering known local (within 250 miles)/USDA Organic/Fair Trade purchases in FY10 were $348,431.20. Total Housing Food Services purchases were $6,286,326.79. Notes: 1) The EMU does not have the data
tracking availability to show their USDA organic food purchases, however, most of the local/Fair Trade purchases they reported were also organic. 2) The OIMB does not track characteristics of food that it purchases, and UO Portland does not have an institution-run dining establishment.
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.