The College of Wooster
OP-7: Dining Service Procurement
| Status | Score | Responsible Party |
|---|---|---|
| -- | Reporter |
Marjorie
Shamp Director of Campus Dining Services Campus Dining Services |
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indicates that no data was submitted for this field
7.1 Percentage of food and beverage spend that meets sustainability criteria
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Percentage of food and beverage spend on products that are sustainably or ethically produced:
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Percentage of food and beverage spend on plant-based foods:
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Inventory of qualifying food and beverage purchases:
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Description of the methodology used to determine the spend on products that are sustainably or ethically produced:
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Description of the methodology used to determine the spend on plant-based foods:
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The Reporting Tool will automatically calculate the following figure:
0
7.2 Percentage of dining service spend with social impact suppliers
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Performance year for social impact dining service purchasing:
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Percentage of dining service spend with social impact suppliers:
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Narrative and/or website URL providing an overview of the dining service program’s social impact suppliers:
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Description of the methodology used to determine the spend with social impact suppliers:
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The Reporting Tool will automatically calculate the following figure:
0
Optional documentation
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Additional documentation for this credit:
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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.