| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 59.69 |
| Liaison | Susan Dorward |
| Submission Date | July 31, 2019 |
| Executive Letter | Download |
Raritan Valley Community College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.62 / 6.00 |
Susan
Dorward Sustainability and Energy Coordinator Facilities and Grounds |
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indicates that no data was submitted for this field
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:
3
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Yes
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):
23.10
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):
In RVCC's cafe and cafeteria, CulinArt features fair trade coffee, local produce (seasonally), sustainably-harvested fish, and cage-free eggs from humanely raised chickens.
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):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Extrapolated from two months (March and April). For produce seasonal variation, we totaled the July, August, and September purchases which were primarily local. Purchases during these months represented 2/12 of annual produce purchases, so we divided the amount by 6 to get the share of local produce for two months.
Estimated that 5% of meat purchase is for sustainably certified fish.
Riviera Produce says that produce purchased July-Sept is local (plus mushrooms year-round).
Estimate $170/month for fair trade coffee and $31.15 per week for cage-free eggs from humanely raised chickens.
Percentage of total dining services expenditures on Real Food A (0-100):
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Percentage of total dining services expenditures on Real Food B (0-100):
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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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g. national or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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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:
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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.