|Submission Date||Aug. 1, 2019|
University of Wisconsin-Madison
OP-7: Food and Beverage Purchasing
|0.40 / 6.00||
Office of Sustainability
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:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
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):
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.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
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||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|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission: