| Overall Rating | Silver |
|---|---|
| Overall Score | 52.49 |
| Liaison | Angela Oberg |
| Submission Date | Feb. 27, 2023 |
Rutgers, the State University of New Jersey, New Brunswick Campus
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.85 / 6.00 |
Thomas
Lott Buyer Dining Services |
"---"
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:
1.49
Percentage of total annual food and beverage expenditures on plant-based foods:
25.36
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):
Data provided is based on actual purchases and expenditures analyzed from our inventory control/ menu planning software. The data is for the time period July 1, 2021 through June 30, 2022. Our campuses were beginning the transition back to on campus in person study and the supply chain was severely interrupted during this time period.
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 | No | No |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$10 million or more
Optional Fields
Rutgers Dining Services is committed to making healthier and more sustainable choices easier, more prominent, and more desirable while still offering a wide range of food options. Dining Services has set a goal to reduce food-related GHG emissions by offering menus with at least 50% plant-based or low carbon footprint entrees and to inform and educate the Rutgers community on how to choose and enjoy a plant-based/low carbon footprint diet. In carrying out this mission, we will be collaborating with over 50 universities in the Menus of Change University Research Collaborative for best practices on promoting sustainable food choices.
Website URL where information about the food and beverage purchasing program is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.