| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.32 |
| Liaison | Andrea Trimble |
| Submission Date | Feb. 15, 2012 |
| Executive Letter | Download |
University of Virginia
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
3.12 / 6.00 |
Kendall
Singleton Sustainability Coordinator UVa Dining Services |
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indicates that no data was submitted for this field
None
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
26
None
A brief description of the sustainable food and beverage purchasing program:
UVa Dining established a set of sustainable food purchasing guidelines in 2008. In order of priority they are: local/seasonal, organic, humanely raised, and fairly traded.
The UVA food purchasing guidelines identify products that are locally grown or locally processed. 7% of food expenditures go towards locally grown AND locally processed food or third-party certified food.
None
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.