| Overall Rating | Silver |
|---|---|
| Overall Score | 53.91 |
| Liaison | Tom Hartzell |
| Submission Date | Dec. 21, 2022 |
Calvin University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.93 / 6.00 |
Ryan
Hartman Sous Chef Dining Services |
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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:
1
Percentage of total annual food and beverage expenditures on plant-based foods:
29.10
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):
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.
A STARS/SIMAP reporting spreadsheet was used instead of the 'STARS Food and Beverage Purchasing Inventory template', this was considered the equivalent because it includes all the required categories plus additional that were needed for SIMAP reporting. Under the requirements 'Plant-based food' and 'Sustainably/Ethically Produced' a blank cell indicates 'no'.
A STARS/SIMAP reporting spreadsheet was used instead of the 'STARS Food and Beverage Purchasing Inventory template', this was considered the equivalent because it includes all the required categories plus additional that were needed for SIMAP reporting. Under the requirements 'Plant-based food' and 'Sustainably/Ethically Produced' a blank cell indicates 'no'.
If reporting Real/Good Food Calculator results, provide:
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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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Calvin Dining Services is:
Buying regional produce in season.
Supporting local organic-practice farms.
On campus gardens utilized where proceeds are donated to Safe Haven Ministries (local Women's shelter).
Promoting eating “low on the food chain” for health and environmental reasons.
Minimizing the use of disposable dinnerware through our Green to Go program, using washable to go containers.
Working more closely with food suppliers to reduce packaging waste.
Implemented a reusable mug program with discounted drinks at retail locations.
Participating more actively in programs (e.g. Calvin's Food Recovery Network) to contribute excess food to the homeless and needy.
Composting of food waste.
Recycling of cardboard, metal and glass.
Buying regional produce in season.
Supporting local organic-practice farms.
On campus gardens utilized where proceeds are donated to Safe Haven Ministries (local Women's shelter).
Promoting eating “low on the food chain” for health and environmental reasons.
Minimizing the use of disposable dinnerware through our Green to Go program, using washable to go containers.
Working more closely with food suppliers to reduce packaging waste.
Implemented a reusable mug program with discounted drinks at retail locations.
Participating more actively in programs (e.g. Calvin's Food Recovery Network) to contribute excess food to the homeless and needy.
Composting of food waste.
Recycling of cardboard, metal and glass.
Website URL where information about the food and beverage purchasing program is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
2019-20 AY data are used here. While updated information from Creative Dining Services could not be obtained, Executive Chef Ryan Hartman indicates that data from 2021-22 likely would not be significantly different.
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.