| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 31.69 |
| Liaison | Elizabeth Masuen |
| Submission Date | Aug. 30, 2021 |
Metropolitan Community College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.72 / 6.00 |
Sally
Hopley Coordinator of Sustainable Practices Campus Planning and Sustainability |
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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:
7.80
Percentage of total annual food and beverage expenditures on plant-based foods:
8.50
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):
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. The total dollar amount was estimated from the most recent year available. We do not have final numbers for 2019-2020.
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | Yes | Yes |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | No | No |
| Vending services | No | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
Less than $500,000
Optional Fields
MCC is looking to expand our future sustainable food and beverage purchasing program in the future.
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:
Worked with the culinary purchasing and inventory supervisor to get information from 2019-2020 and 2020-2021. Used data from 2019-2020 because it is closer to our 'normal' year.
Contractor numbers for dining services are not available and not included. I was only able to select no on both to submit.
Contractor numbers for dining services are not available and not included. I was only able to select no on both to submit.
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.