| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.08 |
| Liaison | Andrew McMahan |
| Submission Date | June 24, 2015 |
| Executive Letter | Download |
Central Carolina Community College
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.53 / 4.00 |
Gregg
Hamm Chef, Lead Instructor Hospitality |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
63.14
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
---
None
An inventory, list or sample of sustainable food and beverage purchases:
Milk- local
Cheese- local
Meats- local
Wine and Spirits- Local
Local flour
Organic flour
Local honey
Local eggs
fruit- apples, pears, strawberries, blueberries
None
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
No
None
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
0
None
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
A brief description of the sustainable food and beverage purchasing program:
The Natural Chef Cafe and Cougar Cafe buy chiefly from local vendors and farmers. The cafe also uses vegetables from the student farm which is certified organic. The first choice of the chefs is always to source local. We are fortunate in NC to have a long season of a variety of produce and fruit from the region and a vibrant local meat and dairy market.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
We track and inventory our purchasing through our accounting system.
None
Total annual food and beverage expenditures:
60,500
US/Canadian $
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Franchises | No | No |
| Convenience stores | No | No |
| Vending services | No | No |
| Concessions | No | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | Yes |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---
None
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
---
Data source(s) and notes about the submission:
There are no residential students at our community college. The college has two student run cafes as part of our curriculum program. This food assessment does not include college wide catering.
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.