Rollins College
OP-7: Dining Service Procurement

At Rollins Dining Services we determine the spend on products that are sustainably produced based on the following standards:

1. Defining criteria for sustainable and ethical products

• Establishing clear definitions based on certifications, sourcing practices, and institutional sustainability goals.
• Common criteria include:
• Certifications
• Local & Regional Sourcing
• Ethical Labor Practices
• Animal Welfare
• Environmentally Friendly Packaging

2. Collecting procurement data

• Meeting with our procurement team to access detailed purchasing records.
• Determining vendor information and matching products with sustainability criteria.

3. Categorizing and validating sustainable purchases

• Using vendor documentation and third-party certification databases to verify product sustainability claims.
• If necessary, request additional documentation from suppliers.

1. Identifying the locations in dining services that are required to serve plant-based foods (i.e., vegan station in the resident dining hall, all retail locations must have vegan options in their menu offerings, the Catering department must offer vegan choices on its menu).

2. Collecting procurement data

• Working with procurement team to access purchasing records.
• Identifying all food products purchased every month.
• Categorizing products based on whether they are fully plant-based.

3. Categorizing and validating plant-based purchases

• Using third-party certifications where applicable (certified vegan, plant-based certified).

4. Analyzing spending trends

• Comparing purchases with previous years to identify growth trends.
• Evaluating supplier options for increasing plant-based purchasing.

6. Reporting findings and providing recommendations

• Identifying opportunities for increasing plant-based sourcing, such as expanding menu options, negotiating bulk purchasing with suppliers, or promoting plant-based choices among students.