| Overall Rating | Silver |
|---|---|
| Overall Score | 51.07 |
| Liaison | Adam Maurer |
| Submission Date | March 31, 2021 |
South Seattle College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.22 / 6.00 |
Adam
Maurer District Sustainability Coordinator Office of Sustainability |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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 have many vendors used for food and beverage purchasing, including two separate internal food service providers, thus purchasers. We recieved procurement data from all food and beverage suppliers from August/Sept. 2019 - February 2020. We decided to cut off our analysis in February 2020, because operations were significantly altered starting in March 2020 due to COVID-19. The time period selected includes our fall harvest time and winter quarter, when local products are less prevalent and available. An intern and District Sustainability Coordinator inputted that data into the template provided by STARS.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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 | Yes | Yes |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
The Brockey Center, the campus event center, strives to purchase local and sustainable food when it is available and when it is financially viable given the budget of the guest.
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:
There are two main entities on campus that serve food, each very different in their operations. 1) Culinary Arts Program operates several different food locations/options, including Alki Cafe, Alhadeff Grill, Food Court, and Pastry Lab Cafeteria. Collectively, these locations serve students, faculty, and staff on a daily basis. 2) Paid staff operate the Brockey Conference Center. As its name suggests, it hosts conferences, events, and large groups on a regular basis. This does not serve students, staff, or faculty daily.
There are two main entities on campus that serve food, each very different in their operations. 1) Culinary Arts Program operates several different food locations/options, including Alki Cafe, Alhadeff Grill, Food Court, and Pastry Lab Cafeteria. Collectively, these locations serve students, faculty, and staff on a daily basis. 2) Paid staff operate the Brockey Conference Center. As its name suggests, it hosts conferences, events, and large groups on a regular basis. This does not serve students, staff, or faculty daily.
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.