| Overall Rating | Silver |
|---|---|
| Overall Score | 48.02 |
| Liaison | Zachary Czuprynski |
| Submission Date | Feb. 4, 2022 |
Prescott College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.44 / 6.00 |
Zachary
Czuprynski Sustainability Coordinator Green Mountain Center for Sustainablity |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
The timeframe spans the most recent academic year (Aug 2020 through May 2021). Total expenditures were calculated by adding all receipt totals during this timeline. Most itemized purchase orders were already separated into the following categories: grains, canned and dried, produce, and dairy with the former three being used to indicate "plant-based foods." Other purchases such as tea/coffee, syrups, frozen fruit, and oils were added and included as "plant-based foods." The final category that added separated to the sheet is "plant-based meats" which included orders for meat substitutes like Beyond Burgers. Sodas and energy drinks were not included in this list.
Food and beverage items added to the "Certification" list were either explicitly noted on receipts (e.g. FTO Sumatra Coffee) or were investigated on company websites to check for certain certifications.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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 | --- |
| Student-run food/catering services | No | --- |
| Franchises (e.g., regional or global brands) | No | --- |
| Convenience stores | No | --- |
| Vending services | No | --- |
| Concessions | No | --- |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
All ground beef is from a local range-fed small sustainable farm <250 miles away. Eggs, milk, and half of the years produce comes from come from <250 miles away.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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.