Overall Rating Bronze - expired
Overall Score 33.44
Liaison Elizabeth Masuen
Submission Date April 6, 2018
Executive Letter Download

STARS v2.1

Metropolitan Community College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.50 / 6.00 Sally Hopley
Coordinator of Sustainable Practices
Campus Planning and Sustainability
"---" indicates that no data was submitted for this field

This credit requires:

  • A completed STARS Food and Beverage Purchasing Inventory, 
  • An itemized inventory based on output from the Real Food Calculator, or
  • An alternative inventory that includes for each product:
    • Product vendor
    • Product label/brand
    • Product description
    • The category in which the product qualifies (Third Party Verified or Local & Community Based)
    • Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products 

Part 1

Third Party Verified and Community Based Products

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:
9.41

Part 2

Animal Products 

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):
28.82

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

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):
MCC is looking to expand our future sustainable food and beverage purchasing program in the future.

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):
Copy of STARS Food and Beverage Inventory v2 1 3.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
MCC reviewed our purchases for the past fiscal year to see which were included within the local requirements set forth by AASHE and determined that currently three distributors met the criteria. MCC also uses our own honey and herbs, although they are not purchased.

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):
---

Percentage of total dining services expenditures on Real Food B (0-100):
---

Required if pursuing either part of the credit:

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 ---
Student-run food/catering services No No
Franchises (e.g. national or global brands) No ---
Convenience stores No ---
Vending services No ---
Concessions No ---

Optional Fields 

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
---

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
---

The website URL where information about the programs or initiatives is available:
---

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Information provided by Culinary in March/April 2018.

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.