|Submission Date||Nov. 27, 2019|
University of Wisconsin-Milwaukee
OP-7: Food and Beverage Purchasing
|0.08 / 6.00||
Sustainability Planning & Policy Analyst
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):
In an effort to become more sustainable, UWM Restaurant Operations has initiated the concept of Living Operating Consuming and Acquiring Locally. The LOCAL concept offers the students of UWM an opportunity to live and consume locally by participating in the food service programs and notice the steps taken by UWM to procure and promote local products and business. Our local brand is marketed on the produce, prepared foods and equipment that fall under our LOCAL concept.
Some brands that are great examples of the mission that UWM has taken to buy locally and more sustainably are Collectivo Coffee Roasters, Rishi Tea, and Johnsonville. These three are just a few of the many exemplary brands that are now being purchased by our university.
By utilizing brochures, item labeling, and informational screens, vegetarian and vegan options are more widely advertised and the offerings have steadily increased since 2009.
Restaurant Operations has also started an online tool called NetNutrition, which allows students to access the menu for all dining options for the coming weeks. This tool also identifies which products and menu items are locally sourced, vegan-friendly, and vegetarian.
Vegan options are now labeled at the various dining options across campus to provide more transparency for those wishing to choose these dishes. Restaurant Operations has also listed these various options on their website.
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):
During the Fall of 2018, a doctoral student in Urban Studies assessed a full fiscal year's purchases through the lens of the Real Food Challenge Calculator. The majority of purchases were made through UWM's major food distributor at the time, Reinhart Foodservice (80%) and the remainder were from vendors that UWM purchases products directly from.
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||No||No|
|Student-run food/catering services||Yes||Yes|
|Franchises (e.g. national or global brands)||Yes||Yes|
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:
The total food and beverage expenditure amount and the annual food and beverage expenditures that are local and community-based and/or third party verified amount are based on hard data from a year's worth of purchases.
The data assessment for this credit included both dining service food and beverages purchases and on-site franchise, convenience store, and/or concessions food and beverage purchases.
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.