| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.75 |
| Liaison | Enid Cardinal |
| Submission Date | July 29, 2013 |
| Executive Letter | Download |
Rochester Institute of Technology
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
4.08 / 6.00 |
Kurt
Ingerick Director of Facilities, Sustainability & Conservation Student Auxiliary Services |
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indicates that no data was submitted for this field
None
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
34
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A brief description of the sustainable food and beverage purchasing program:
LOCALLY GROWN FOOD - Last year, RIT Dining Services purchased food from 43 local businesses, accounting for 75.6% of their total food sales. In total, 34% of our food purchases were locally manufactured, processed or grown. In addition, produce from the RIT Community Garden was incorporated into our menus. Purchasing locally produced food significantly cuts transportation costs and reduces associated carbon emissions.
None
The Website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
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.