| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 74.80 |
| Liaison | Gioia Thompson |
| Submission Date | March 2, 2020 |
University of Vermont
OP-11: Sustainable Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
1.50 / 3.00 |
Natalie
Guillette Director Purchasing |
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indicates that no data was submitted for this field
Part 1. Institution-wide sustainable procurement policies
Yes
A copy of the policies, guidelines or directives:
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The policies, guidelines or directives:
The following language is mentioned in all our outgoing RFPs: 1.06 Sustainability - UVM is especially interested in products and services that align with its sustainability goals as demonstrated by a Bidder’s emphasis on social and/or environmental responsibility. Each Bidder is requested and encouraged to include information in its Proposal about how it will further UVM’s relevant sustainability goals. When applicable, Bidders may also be asked to address specific sustainability criteria related to their products and services. More information is available at UVM’s Office of Sustainability website: https://www.uvm.edu/sustain.
Part 2. Life Cycle Cost Analysis
No
Which of the following best describes the institution’s use of LCCA?:
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A brief description of the LCCA policy and/or practices:
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Part 3. Product-specific sustainability criteria
To count, the criteria must address the specific sustainability challenges and impacts associated with products and/or services in each category, e.g. by requiring or giving preference to multi-criteria sustainability standards, certifications and labels appropriate to the category. Broader, institution-wide policies should be reported in Part 1, above.
Chemically intensive products and services
Yes
A brief description of the published sustainability criteria for chemically intensive products and services:
Chemically intensive products and services:
It is the Custodial Services Department’s intention to continue purchasing the following products identified for their sustainability criteria:
100% recycled content paper goods
Recycled content plastic bags
Green Seal products whenever possible
Ozone Water as primary cleaner
Migration to chemical free floor stripping
Use of cold water chemicals
http://www.uvm.edu/custodial/?Page=sustainability.html
It is the Custodial Services Department’s intention to continue purchasing the following products identified for their sustainability criteria:
100% recycled content paper goods
Recycled content plastic bags
Green Seal products whenever possible
Ozone Water as primary cleaner
Migration to chemical free floor stripping
Use of cold water chemicals
http://www.uvm.edu/custodial/?Page=sustainability.html
Consumable office products
Yes
A brief description of the published sustainability criteria for consumable office products:
UVM has a stated preference for 100% post-consumer recycled content copy paper. There is a system override where our main supplier substitutes this for non-recycled copy paper when it is ordered with the exception of a few exempt departments. This 100% post-consumer recycled content copy paper is also contracted to be the least expensive paper option.
http://www.uvm.edu/custodial/?Page=sustainability.html
http://www.uvm.edu/custodial/?Page=sustainability.html
Furniture and furnishings
No
A brief description of the published sustainability criteria for furniture and furnishings:
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Information Technology (IT) and equipment
No
A brief description of the published sustainability criteria for Information Technology (IT) and equipment:
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Food service providers
Yes
A brief description of the published sustainability criteria for food service providers:
Key sustainability elements of UVM’s five-year contract with Sodexo:
Greater integration of Food Systems academic initiatives into the campus dining experience. Initiatives will include partnerships with academic departments to support student internships; conduct food and nutrition research; collaborations to address food-related social issues; and greater access to education on food and nutrition topics.
Enhanced options for food prepared by local vendors, including the introduction of Skinny Pancake, Vermont Bean Crafters, and SoYo Frozen Yogurt. Current vendors such as New World Tortilla, Ben & Jerry’s, and Vermont Kosher will remain part of the mix. Local coffee offerings will be expanded to include Speeder & Earl’s and Vermont Artisan Coffee & Tea Company.
Transparent sourcing – As much of our food as possible will meet one or more of the following criteria:
- Sourced locally (within 250 miles) from independently and or cooperatively owned producers and the university farm, with the vendor’s national supply contracts used only for those products that cannot be locally sourced;
-Special emphasis on capturing Vermont’s seasonal bounty;
Grown and harvested food using ecologically sound principles, including organic products and sustainable seafood;
-Certified as fairly traded;
-Certified for humane treatment of animals.
-Improved EcoWare program. All first-year students will receive a washable, reusable container to carry meals from the residential dining halls, which will reduce food packaging waste.
-Maximized use of fresh whole foods while minimizing the use of processed foods.
https://www.uvm.edu/uvmnews/news/uvm-signs-new-dining-contract-better-serve-campus-community-support-university
Greater integration of Food Systems academic initiatives into the campus dining experience. Initiatives will include partnerships with academic departments to support student internships; conduct food and nutrition research; collaborations to address food-related social issues; and greater access to education on food and nutrition topics.
Enhanced options for food prepared by local vendors, including the introduction of Skinny Pancake, Vermont Bean Crafters, and SoYo Frozen Yogurt. Current vendors such as New World Tortilla, Ben & Jerry’s, and Vermont Kosher will remain part of the mix. Local coffee offerings will be expanded to include Speeder & Earl’s and Vermont Artisan Coffee & Tea Company.
Transparent sourcing – As much of our food as possible will meet one or more of the following criteria:
- Sourced locally (within 250 miles) from independently and or cooperatively owned producers and the university farm, with the vendor’s national supply contracts used only for those products that cannot be locally sourced;
-Special emphasis on capturing Vermont’s seasonal bounty;
Grown and harvested food using ecologically sound principles, including organic products and sustainable seafood;
-Certified as fairly traded;
-Certified for humane treatment of animals.
-Improved EcoWare program. All first-year students will receive a washable, reusable container to carry meals from the residential dining halls, which will reduce food packaging waste.
-Maximized use of fresh whole foods while minimizing the use of processed foods.
https://www.uvm.edu/uvmnews/news/uvm-signs-new-dining-contract-better-serve-campus-community-support-university
Garments and linens
No
A brief description of the published sustainability criteria for garments and linens:
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Professional service providers
No
A brief description of the published sustainability criteria for professional service providers:
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Transportation and fuels
Yes
A brief description of the published sustainability criteria for transportation and fuels:
When replacing or purchasing new vehicles, UVM’s fleet vehicle procurement procedure aims to educate departments on more sustainable methods of transportation and the availability of alternative fuel vehicles (AFVs). The process shown below ensures that only AFVs and vehicles with high fuel economies will be considered for purchase.
https://www.uvm.edu/transportation/fleet-vehicle-procurement-procedure
https://www.uvm.edu/transportation/fleet-vehicle-procurement-procedure
Optional Fields
Additional documentation to support the submission:
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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.