Food & Procurement

Food and procurement are the choices that campus community members confront most often every day. From a student's decision on which campus meal they will purchase to an office's conversation about the needs of their workspace, these daily decisions make a difference in how systems are managed, inputs and outputs are measured, waste is discarded, and budgets are spent. 

Goal 3 of the Sustainability Plan supports the implementation of sustainable practices in campus operations and services that steward the natural world and support human well-being. With thoughtful and planned operations as it pertains to food and procurement, our university can lessen our footprint while also making decisions that support longevity associated with greater financial responsibility. 

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  • Food & Procurement

     Sustainable Food Targets (3.4.1-3.4.4)
    A food system working group led by Dining Services and Campus Business Services and comprising students, staff, and faculty will benchmark best practices in sustainable food procurement, track sustainable food purchases, establish UR-specific sustainable food procurement targets, and implement a sustainable food plan.

    Catering Sustainable Procurement Guidelines (3.4.5)
    We will pilot sustainable procurement guidelines for catering and explore sustainability standards for off-campus food vendors.

    Food Recovery (3.5.1)
    We will clarify internal processes and strengthen external partnerships in order to improve food recovery and increase our capacity for making food donations.

    Sustainable Procurement Standards, Training, and Implementation (3.8.1-3.8.4; 3.16.1)
    In at least one unit, UR procurement specialists will pilot internal sustainable purchasing standards, data tracking measures, and life-cycle assessment tools. UR will establish best practice guidance on the procurement of purchased goods, including electronics, appliances, paper goods, and cleaning supplies. To support this effort, training and professional development opportunities in sustainable purchasing will be made available.

    Agricultural Aspirations
    Following the momentum of the UR Orchard & Food Forest, a small plot of land in the Eco-Corridor will be the site of a first foray into farming. Between Abby’s Garden and Little Westham Creek, a “farmette” will take shape, offering a bounty of educational and wellness-related opportunities for engagement.