Overall Rating Silver - expired
Overall Score 45.97
Liaison Tom Hartzell
Submission Date Feb. 28, 2019
Executive Letter Download

STARS v2.1

Calvin University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.11 / 6.00 Ryan Hartman
Sous Chef
Dining Services
"---" indicates that no data was submitted for this field

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:
2

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
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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):
Calvin Dining Services is: Buying regional produce in season. Supporting local organic farms. Promoting eating “low on the food chain” for health and environmental reasons. Minimizing the use of disposable dinnerware. Working more closely with food suppliers to reduce packaging waste. Implementing a reusable mug program with discounted drinks at retail locations. Participating more actively in programs to contribute excess food to the homeless and needy. Investigating composting projects.

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):
Data for the amount of food purchased was obtained from Calvin Dining Services, the college's food and dining vendor. The vendor tabulated data for all food categories and supplied numbers for total mass purchased and locally sourced mass purchased.

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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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 No No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services No ---
Franchises (e.g. national or global brands) No No
Convenience stores No No
Vending services Yes No
Concessions Yes Yes

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.