| Overall Rating | Gold |
|---|---|
| Overall Score | 67.59 |
| Liaison | Susan Dorward |
| Submission Date | Aug. 4, 2022 |
Raritan Valley Community College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.12 / 6.00 |
Susan
Dorward Sustainability and Energy Coordinator Facilities and Grounds |
"---"
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:
0.82
Percentage of total annual food and beverage expenditures on plant-based foods:
2.22
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 dining contractor Gourmet Dining filled out the spreadsheet using data from April and May 2022. Note that the dining program was substantially reduced compared to previous years. They did not provide a plant-based foods number, just a local produce number.
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 | 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 | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
Less than $500,000
Optional Fields
In RVCC's cafe and cafeteria, Gourmet Dining features fair trade coffee and local produce (seasonally).
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:
Gourmet Dining did not provide any data about plant-based food.
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.