Overall Rating Reporter
Overall Score
Liaison Lindsey Van Zile
Submission Date Feb. 28, 2023

STARS v2.2

Randolph College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete Reporter Lindsey Van Zile
Sustainability Coordinator & Campus Projects
Sustainability
"---" 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:
0.90

Percentage of total annual food and beverage expenditures on plant-based foods:
23.77

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):

This inventory includes procurements from the period July 1, 2018 - June 31, 2019. This period is representative of our academic year and therefore includes any seasonal variability.


Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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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 No No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services No No
Franchises (e.g., regional or global brands) No No
Convenience stores No No
Vending services No No
Concessions No No

Total annual dining services budget for food and beverage products:
$500,000 - $999,999

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

Randolph College's dining services attempt to buy as much local food as possible during the growing season, as the price of the local food bought in bulk is somewhat comparable to the non-local food. It has a food council that asks students to voice their opinion on the food purchased. Therefore, through student demand, the dining hall also purchases a good deal of organically grown and fairly traded food. Every time a good alternative to non organic, non fair trade, non local food is available at a reasonable price, the dining services go for it.


Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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