Overall Rating	Silver - expired
Overall Score	51.72
Liaison	Alex Frank
Submission Date	Aug. 1, 2019
Executive Letter	Download

STARS v2.1

University of Wisconsin-Madison
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.40 / 6.00	Alex Frank Sustainability Analyst Office of Sustainability

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

7.63

Part 2

Animal Products

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Yes

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):

34.36

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

University Housing, Wisconsin Union Directorate, and Athletics often work with suppliers to identify sustainable options for produce and products consumed on campus. Where feasible, local food sources are utilized and all meals include vegetarian options to encourage healthy, low carbon food choices. In addition, University Housing utilizes inventory and purchasing software to minimize food waste by tracking overproduction and modifying purchasing to avoid excessive food preparation.

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):

STARS_Food_and_Beverage_Inventory_v2.1_for_Submission_V2.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

Purchasing staff from University Housing, the Wisconsin Unions dining services, and the primary caterer for athletics (Levy Restaurants) each compiled an inventory following the STARS template. Each entity completed the inventory addressing all food purchases from FY18. Office of Sustainability staff reviewed the inventories and then combined them into the full campus inventory which is included in the attached. Extensive discussions with vendors ensured that foods meet the specific third-party verified and/or local & community based standards before inclusion in the inventory.

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):

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Percentage of total dining services expenditures on Real Food B (0-100):

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Required if pursuing either part of the credit:

Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:

	Present?	Included?
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. national or global brands)	Yes	No
Convenience stores	Yes	Yes
Vending services	Yes	No
Concessions	Yes	Yes

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

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The website URL where information about the programs or initiatives is available:

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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.