Ringling College of Art and Design
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Tammy
Walsh Dean of Students Student Life |
"---"
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
Percentage of total annual food and beverage expenditures on plant-based foods:
0
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):
We do inventory every week on Thursday. We calculate the number of portions and items used that are connected to our sustainability intiatives to derive percentages.
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 | Yes | Yes |
| 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) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | Yes |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
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.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about 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,
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 or simply email your inquiry to stars@aashe.org.