Overall Rating Expired
Overall Score Expired
Liaison Gary Cocke
Submission Date June 13, 2016
Executive Letter Download

STARS v2.0

The University of Texas at Dallas
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete Expired Thea Junt
Energy Conservation and Sustainability Manager
Facilities Management
"---" 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:
0.45

A copy of an inventory, list or sample of sustainable food and beverage purchases:
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An inventory, list or sample of sustainable food and beverage purchases:

The following includes a sample of locally acquired food products:
-Blueberries
-Grapefruit
-Honey
-Kale
-Lettuce
-Potatoes
-Beans
-Squash Zucchini
-Tofu
-Tomatoes
-Watermelon


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

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:
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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:
1752701 US/Canadian $

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 No No
Dining operations and catering services operated by a contractor Yes Yes
Franchises Yes Yes
Convenience stores Yes Yes
Vending services Yes No
Concessions 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:
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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.