Overall Rating Bronze - expired
Overall Score 35.38
Liaison Kristy Howell
Submission Date June 17, 2014
Executive Letter Download

STARS v2.0

Johnson County Community College
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.00 / 4.00 Kristy Howell
Sustainability Education and Engagement Coordinator
Center for Sustainability
"---" 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:
0.07

A copy of an inventory, list or sample of sustainable food and beverage purchases:
---

An inventory, list or sample of sustainable food and beverage purchases:

Most of our sustainable and local food purchases came from our Campus Farm. The produce that is purchased varies based on availability and the needs of Dining Services. Typical items include lettuce, carrots, onions, potatoes, peppers, and tomatoes.


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

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:
---

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:
---

An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---

A brief description of the sustainable food and beverage purchasing program:

Most of our sustainable and local food purchases came from our Campus Farm. The produce that is purchased varies based on availability and the needs of Dining Services. Typical items include lettuce, carrots, onions, potatoes, peppers, and tomatoes.


A brief description of the methodology used to track/inventory sustainable food and beverage purchases:

We gather information from our prime and secondary vendors regarding local and sustainable food purchases. Our Campus Farm offers information directly about sales to JCCC Dining Services.


Total annual food and beverage expenditures:
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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 Yes ---
Dining operations and catering services operated by a contractor No ---
Franchises Yes ---
Convenience stores Yes ---
Vending services Yes ---
Concessions Yes ---

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.) No

A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---

The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:

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.