|Submission Date||March 1, 2019|
University of Richmond
OP-7: Food and Beverage Purchasing
|0.14 / 6.00||
Director of Sustainability
Office for Sustainability
Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):
"Dining Services works to purchase ""local and community-based"" fruits and vegetables (seasonally available), local tofu, and local dairy products. Dining Services also works with our seafood vendor, Profish, to source ""Best Choice"" seafood options under the Seafood Watch criteria.
Beyond the AASHE STARS sustainability criteria, Dining Services also works to purchase food from local vendors and producers. "
An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
This inventory used representative samples from February and September 2018 for all suppliers except produce supplied by Cavalier Produce. Cavalier was able to provide a full year of purchasing data, which was scaled to align with the two sample months. The sample months were selected as the examples suggested in the Technical Manual.
Sustainable food purchases were identified using a "positive" filter process, where all invoices for the sample months were reviewed and sustainable options were identified and recorded.
To determine the percentage of total spending on conventional animal products, Dining Services provided a spreadsheet of all purchases categorized as "meat, fish/seafood, poultry, eggs, and dairy". This list was reviewed to remove non-animal products (such as soy milk or meat substitutes) that were included. Then all non-conventional items, such as Humane certified or Green-list seafood, were removed.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
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|
|Student-run food/catering services||No||No|
|Franchises (e.g. national or global brands)||Yes||No|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Research support by GreenerU
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.