| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.35 |
| Liaison | Gioia Thompson |
| Submission Date | March 19, 2014 |
| Executive Letter | Download |
University of Vermont
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.53 / 6.00 |
Caylin
McKee Sustainability Coordintor University Dining Services |
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Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
21.10
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A brief description of the sustainable food and beverage purchasing program:
University Dining Services has been tracking sustainable food purchases since fall of 2009. The University of Vermont signed the Real Food Campus Commitment in March of 2012. The commitment is a pledge to reach 20% Real Food on campus by 2020. Real Food is defined by the Real Food Challenge (RFC) as food that is local, ecologically sound, fairly traded, and/or humane.
University Dining Services works in partnership with students, faculty and staff to increase the amount of food purchases that fit the RFC criteria. The calculations are based on an audit of 86.97% of University Dining Services food purchases during the fall 2012 semester
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The Website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
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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.