Overall Rating Gold - expired
Overall Score 71.58
Liaison Steve Mital
Submission Date May 18, 2017
Executive Letter Download

STARS v2.0

University of Oregon
IN-4: Innovation 4

Status Score Responsible Party
Complete 1.00 / 1.00 Steve Mital
Office of Sustainability Director
Finance & Administration
"---" indicates that no data was submitted for this field

Title or keywords related to the innovative policy, practice, program, or outcome:
UO Nutrition Calculator and Dining Program

A brief description of the innovative policy, practice, program, or outcome:

The UO has created a Nutrition Calculator to allow customers to search for food options that are vegetarian, vegan, made without gluten, organic, and contain certain particular common allergens. This helps guide students, staff, faculty and the community to visit dining locations that have foods that meet their nutritional needs. This tool promotes sustainable thinking as it gives a sense of types of ingredients that we need to sustain healthy lifestyles. UO Dining Services uses the following criteria local, qualitity of service and food, and cost to choose its partners. Furthermore, UO prioritizes organic, GMO-Free, Sustainable, Fair Trade, Seafood Watch, Humane, Third-Party Certified products. These choices are an extension of promoting thoughtful purchases that are healthly for people and the planet. The UO spends $750,000 annually on locally grown or produced products through 50 local growers and producers. This includes Direct Farmer purchasing agreements for over 18,000 lbs of blueberries, strawberries, apples, and pears. Local dairies supply products free of antibiotics and bovine growth hormones. Coffee is Fair-Trade Certified and tuna is sourced locally using sustainable pole caught method. A local producer supplies campus with 18,000 lbs of tofu and 1,500 lbs of tempeh annually. PETA awarded UO an A on their Vegan Rating in 2015. Foods are made from scratch not from cans which reduces waste and basic staples such as pinto beans, black beans, rice, quinoa, and produce are organic. The Nutritional Calculator helps students, staff, and faculty to understand this wide variety of products available to them and helps them to be educated consumers.

A brief description of any positive measurable outcomes associated with the innovation (if not reported above):

450 unique users a week on average.

A letter of affirmation from an individual with relevant expertise:
Which of the following STARS subcategories does the innovation most closely relate to? (Select all that apply up to a maximum of five):
Yes or No
Curriculum No
Research No
Campus Engagement No
Public Engagement No
Air & Climate No
Buildings No
Dining Services Yes
Energy No
Grounds No
Purchasing No
Transportation No
Waste No
Water No
Coordination, Planning & Governance No
Diversity & Affordability No
Health, Wellbeing & Work Yes
Investment No

Other topic(s) that the innovation relates to that are not listed above:

The website URL where information about the innovation 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 or simply email your inquiry to stars@aashe.org.