|Overall Rating||Bronze - expired|
|Submission Date||June 13, 2016|
The University of Texas at Dallas
OP-6: Food and Beverage Purchasing
|0.02 / 4.00||
Energy Conservation and Sustainability Manager
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:
The following includes a sample of locally acquired food products:
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:
Through our internal procurement sector, Foodbuy, we embrace sustainability and corporate social responsibility initiatives in the foodservice supply chain. Our focus is on human wellness, animal welfare, environmental protection and social and economic justice. To continue to improve in these areas we have implemented 16 sustainability-focused programs (attached – sustainability handouts): cage free eggs, seafood standards based on Monterrey Bay Aquarium’s “Seafood Watch”, no non-therapeutic use of antibiotics in pork and poultry, zero trans-fat, Eat Local Initiative and natural ground beef to name a few.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Chartwells utilizes a system called MyFinance which allows for the tracking of food and beverage purchases. This includes a sustainability classification category.
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||No||No|
|Dining operations and catering services operated by a contractor||Yes||Yes|
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:
Chartwells, a third-party contractor for UT Dallas Dining provided the information within this section and has been a fabulous partner for campus sustainability.
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.