Ringling College of Art and Design
OP-6: Food and Beverage Purchasing

This credit includes food and beverage purchases for on-campus dining services operated by the institution or the institution’s primary on-site contractor. Institution purchases food and beverages that meet at least one of the following criteria:

• Grown and processed within 250 miles of the institution
• Third-party certified (USDA Certified Organic, Marine Stewardship Council Blue Ecolabel, Food Alliance, Fair Trade, Certified Humane Raised and Handled)

Food and beverage purchases that meet multiple criteria listed above should not be double-counted. 

This credit includes food and beverage purchases for on-campus dining operations and catering services operated by the institution or the institution’s primary dining services contractor (e.g. Aramark, Bon Appétit Management Company, Chartwells, Sodexo).  On-site franchises, convenience stores, vending machines, or concessions are excluded from this credit unless they are operated by the institution or the institution’s primary on-site contractor..  

This credit applies to all institutions that have on-campus dining services operated by the institution or the institution’s primary on-site contractor.

Institutions earn the maximum of 6 points when food and beverage that meet at least one of the criteria outlined above comprises 50 percent or more of food purchases.  Incremental points are available based on the percentage of food and beverage expenditures devoted to sustainable food and beverages.  For example, an institution that spent 25 percent of its food and beverage budget on sustainable food would earn 3 points (half of the points available for this credit).

Timeframe

Report the most recent data available.   

Sampling and Data Standards

Institutions may choose to track food and beverage purchases for a 12-month consecutive period or use representative samples.  When using samples, institutions should accommodate seasonal and other variations in sustainable food and beverage availability and purchasing. 

Include food and beverage purchases for on-campus dining operations and catering services operated by the institution or the institution’s primary dining services contractor.  On-site franchises, convenience stores, vending machines, or concessions are excluded from this credit unless they are operated by the institution or the institution’s primary on-site contractor.