| Overall Rating | Silver |
|---|---|
| Overall Score | 59.88 |
| Liaison | Alex Frank |
| Submission Date | April 14, 2022 |
University of Wisconsin-Madison
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.57 / 6.00 |
Alex
Frank Sustainability Analyst Office of Sustainability |
"---"
indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
2
Percentage of total annual food and beverage expenditures on plant-based foods:
14.96
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
The inventory includes purchasing data from UW-Madison University Housing Dining and Culinary Services, the Wisconsin Union, and UW Athletics from fiscal year 2020 (FY20). Data from Athletics departments were only available for FY20 as there were minimal Athletics events in FY21. Housing data was not available from July, August, and September 2019 because the CBORD system used by Housing only keeps two years of records at a time. Accounting for the purchases from Athletics gives a more accurate picture of the total food and beverage purchasing that occurs on campus during a typical year and the data from Housing should still offer a representative sample of their annual purchases.
If reporting Real/Good Food Calculator results, provide:
---
Which of the following food service providers are present on campus and included in the inventory/assessment?:
| 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., regional or global brands) | Yes | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$10 million or more
Optional Fields
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.
In addition, University Housing utilizes inventory and purchasing software to minimize food waste by tracking overproduction and modifying purchasing to avoid excessive food preparation.
Website URL where information about the food and beverage purchasing program is available:
---
Additional documentation to support the submission:
---
Data source(s) and notes about the submission:
---
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.