|Submission Date||May 29, 2015|
University of Virginia
OP-6: Food and Beverage Purchasing
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
Line items that fulfill sustainable food criteria are indicated within the product descriptor (attachment)
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
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. Currently, 7.5% of food expenditures are attributed to locally grown and processed food or third-party certified food.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Thorough and comprehensive review of sales reports is conducted each year.
Total annual food and beverage expenditures:
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|Dining operations and catering services operated by the institution||No||No|
|Dining operations and catering services operated by a contractor||Yes||Yes|
Has the institution achieved the following?:
|Yes or No|
|Fair Trade Campus, College or University status||No|
|Certification under the Green Seal Standard for Restaurants and Food Services (GS-46)||---|
|Marine Stewardship Council (MSC) certification||Yes|
|Signatory of the Real Food Campus Commitment (U.S.)||---|
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
Virginia Green (State DEQ Program):
"Virginia Green is the statewide program that works to reduce the environmental impacts of Virginia's tourism industry. It is run as a partnership among DEQ, the Virginia Tourism Corporation and the Virginia Hospitality and Tourism Association."
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available: