| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.70 |
| Liaison | Maria Mendes |
| Submission Date | April 27, 2012 |
| Executive Letter | Download |
Red River College Polytechnic
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.36 / 6.00 |
Sara
MacArthur Sustainability Manager Sustainability |
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
A brief description of the sustainable food and beverage purchasing program:
Local foods at RRC are defined as grown within 250 miles of the institution, and some of the local and/or organic options are third party certified by the Canada Food Inspection Agency.
The beets, carrots, and garlic are sourced both locally and grown using organic methods. Green beans are organically grown. A number of other vegetables are also locally sourced: apple cider; honey; yellow beans; brussel sprouts; green cabbage; cauliflower; rainbow chard; corn; cucumbers; dill; italian parsley; black, green, and purple kale; red and yellow onions; red potatoes; pumpkin; raspberries; spinach; squash; tomatoes; yellow and green zucchini.
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:
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.