Overall Rating Bronze
Overall Score 32.70
Liaison Carl Powell
Submission Date Jan. 10, 2017
Executive Letter Download

STARS v2.1

Ringling College of Art and Design
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.00 / 6.00 Tammy Walsh
Dean of Students
Student Life
"---" 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:
0

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
No

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):
---

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):

Programs that we currently have in place: Certified Humane/Cage-Free Eggs, Sustainable Oceans for Seafood, rBGH Free Yougurt and Milk, Social and Ecological Certified Coffee, Poultry produced without Human Antibiotics, TG Lee Co-Opted Dairy Products and Locally Sourced Produce.


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):

We calculate the number of portions and items used that are connected to our sustainability intiatives to derive percentages.


Percentage of total dining services expenditures on Real Food A (0-100):
0

Percentage of total dining services expenditures on Real Food B (0-100):
0

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 Yes Yes
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) Yes Yes
Convenience stores Yes Yes
Vending services Yes Yes
Concessions No No

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
---

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
---

The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
---

Programs that we currently have in place: Certified Humane/Cage-Free Eggs, Sustainable Oceans for Seafood, rBGH Free Yougurt and Milk, Social and Ecological Certified Coffee, Poultry produced without Human Antibiotics, TG Lee Co-Opted Dairy Products and Locally Sourced Produce.
Sysco Corporation, Salmon loin fishery, Cod Loin Fishery, TG LEE Dairy (Whole Milk, 2% Milk, Skim Milk Heavy Cream, Chocolate Milk) , Boursin Cheese Boursin Herb French, GR Lake Cheese Cheddar Mild Cubes, BBRLCLS Cheese Cube HVRT/FNT/GD ASSORTMENT, Capra Cheese goat log, GR Lake Cheese Pepper Jack, Lake Cheese Provolone, Mozzerlla sys cls, GR LAKE CHEESE SWISS CUT Grade A, Sysco Corporation Mahi Mahi Fil, tilapia fil, clamari rintg tent sqd, catfish nugget, tuna ahi red saku, tuna chunk skip jack Fad free,

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 and complete the Data Inquiry Form.