| Overall Rating | Gold |
|---|---|
| Overall Score | 69.84 |
| Liaison | Zachary Czuprynski |
| Submission Date | Jan. 21, 2025 |
Prescott College
OP-7: Dining Service Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
3.78 / 8.00 |
Zachary
Czuprynski Sustainability Coordinator Green Mountain Center for Sustainablity |
7.1 Percentage of food and beverage spend that meets sustainability criteria
Percentage of food and beverage spend on products that are sustainably or ethically produced:
Percentage of food and beverage spend on plant-based foods:
Inventory of qualifying food and beverage purchases:
Description of the methodology used to determine the spend on products that are sustainably or ethically produced:
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 eco-labels or other sustainably/ethically produced certifications. Receipts were available for farmers market purchases which were classified as a "local/short supply chain." The monetary value of produce derived from campus gardens was estimated using basic market prices times the quantity of produced items.
Description of the methodology used to determine the spend on plant-based foods:
All receipts from the campus cafe (23-24 fiscal year) were examined and separated into the following categories: grains, canned and dried, produce, alternative meat/milk, tea/coffee, syrups, frozen fruit, and plant oils. These expense categories were added together to achieve a total for plant-based food expenditures. All other expenses either contained animal products or were highly processed, sugary items like sodas and energy drinks. These expenses were excluded from the plant-based categorization.
The Reporting Tool will automatically calculate the following figure:
7.2 Percentage of dining service spend with social impact suppliers
Performance year for social impact dining service purchasing:
Percentage of dining service spend with social impact suppliers:
Narrative and/or website URL providing an overview of the dining service program’s social impact suppliers:
Description of the methodology used to determine the spend with social impact suppliers:
The Reporting Tool will automatically calculate the following figure:
Optional documentation
Additional documentation for this credit:
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.