| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.48 |
| Liaison | Amy Brunvand |
| Submission Date | Oct. 21, 2020 |
University of Utah
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.78 / 6.00 |
Jessica
Kemper Sustainable Food Initiatives Manager Sustainability Office |
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indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
14.60
Percentage of total annual food and beverage expenditures on plant-based foods:
30
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
The Real Food Calculator was run by a student intern of the Sustainability Office, with Sustainable Food Initiatives Manager, Jessica Kemper, serving as project supervisor. 9,800 purchases from 40 vendors were reviewed according to Real Food standards version 2.1 (https://www.realfoodchallenge.org/documents/38/Real_Food_Guide_2.1.pdf).
Two samples were taken. Sample 1, during a 4-week spring sample period (February 1, 2018 – February 28, 2018) and sample 2, a 4-week fall sample period (September 1, 2017 – September 30, 2017). The results were published fall of 2018. "
Two samples were taken. Sample 1, during a 4-week spring sample period (February 1, 2018 – February 28, 2018) and sample 2, a 4-week fall sample period (September 1, 2017 – September 30, 2017). The results were published fall of 2018. "
If reporting Real/Good Food Calculator results, provide:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
University of Utah Dining Services, provided by Chartwells Higher Education, is engaged in sustainable purchasing of fair-trade and humane animal welfare products, and ecologically-sound produce and seafood. Dining Services’ Sustainability Coordinator promotes purchasing from local and regional vendors to reduce our Eco-Foodprint and waste.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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