|Overall Rating||Gold - expired|
|Submission Date||May 29, 2015|
University of Virginia
OP-6: Food and Beverage Purchasing
|0.28 / 4.00||
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:
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.