|Submission Date||March 2, 2020|
University of Vermont
OP-7: Food and Beverage Purchasing
|2.51 / 6.00||
UVM Dining Services
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
UVM Dining uses the Real Food Challenge Calculator to determine percentage of Real Food on campus. The Real Food Challenge group on campus is a subgroup of the Office of the President of the University. The Sustainability Manager receives invoices from both Sodexo and Sodexo’s vendors, then sends these to the RFC intern. The intern then analyzes data for July, October, and February of each year. To analyze the plant-based number, we used 2018/19 Real Food data and added a column that counts for or against the plant-based number, based on the criteria provided by AASHE/STARS.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
University of Vermont requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: https://www.uvm.edu/realfood
Explanation: previous link was to UVM site about RFC, not RFC site about UVM.
Which of the following food service providers are present on campus and included in the inventory/assessment?:
|Dining operations and catering services operated by the institution||Yes||Yes|
|Dining operations and catering services operated by a contractor||Yes||Yes|
|Student-run food/catering services||Yes||No|
|Franchises (e.g., regional or global brands)||Yes||No|
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
UVM Dining, operated by Sodexo, employs a Sustainability Manager who oversees sustainable purchasing on campus. The sustainability manager participates in a monthly compliance meeting with chefs to ensure purchasing decisions are in compliant with Real Food Challenge standards and local purchasing initiatives. Sustainability impacts of products in specific categories are addressed between the Sustainability Manager, Sodexo Chefs, and the Real Food Challenge Working Group, who together meet once monthly.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Monthly invoices are received from Sodexo Velocity Reports and directly from Sodexo vendors.
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.