A | B | C | D | E | F | |
---|---|---|---|---|---|---|
1 | Points | Point Value | Definition | Notes and Questions | ||
2 | General Specifications | |||||
3 | Meals have equivalent vegan option. | Req | Req | A vegan entrée and side dishes available. Although there can be more non-vegan choices, at least one choice in each categroy should be vegan. | ||
4 | Meals have gluten free option. | Req | Req | A gluten-free entrée and side dish. | ||
5 | Meals delivered and served in timely fashion. | Req | Req | No explanation necessary. | ||
6 | No styrofoam cups or utensils | Req | Req | No explanation necessary. | ||
7 | ||||||
8 | Food Sourcing and Preparation (Caterer Score) | Check all that apply | ||||
9 | Caterer is locally owned and operated | 1 | 1 | WMSBF footprint, five-county area | ||
10 | Caterer has operations in venue neighborhood. | 1 | 1 | Located within neighborhood association boundary, or municipal boundary if smaller community (eg: Allegan, Holland). | ||
11 | Caterer is a small business | 1 | 1 | Less than 25 FTE. | ||
12 | Caterer is a B Corp. | 1 | Through B Lab certificiation. | |||
13 | Caterer is Minority Owned | 1 | Determined by certified caterer status. | |||
14 | Caterer is a WMSBF Member | 1 | No explanation necessary. | |||
15 | Caterer Employs Disadvanaged Workers | 1 | 1 | Employee contracts via job training, skills buiding or re-rentry program. | ||
16 | Seasonal Menu | 1 | 1 | No explanation necessary. | ||
17 | Product Purchased from Local Vendors | 1 | 1 | 150 miles (eg: Gordon Foods, Visser Farms, the Cheese Lady) | ||
18 | Product Purchased from Local Small Businesses | 1 | 1 | 150 miles, less than 25 FTE (eg: Art of the Table, Byron Center Beef, the Cheese Lady) | ||
19 | 50% of Product Prepared of Processed Locally | 1 | 1 | 150 miles, percentage estimated by caterer; where product is processed, manufactured, butchered or baked (not to include distribution points) | 90% | |
20 | 100% of Product Prepared of Processed Locally | 1 | 150 miles, percentage estimated by caterer; where product is processed, manufactured, butchered or baked | |||
21 | 25% of Product Grown or Raised Locally | 1 | 1 | 150 miles, percentage estimated by caterer; where product is grown or raised (ie: farms) | ||
22 | 50% of Product Grown or Raised Locally | 1 | 1 | 150 miles, percentage estimated by caterer; where product is grown or raised | ||
23 | 75% of Product Grown or Raised Locally | 1 | 1 | 150 miles, percentage estimated by caterer; where product is grown or raised | ||
24 | 100% of Product Grown or Raised Locally | 1 | 150 miles, percentage estimated by caterer; where product is grown or raised | |||
25 | Product Grown or Raised On-Site | 1 | As in a community garden. | |||
26 | No Ruminants/Beef or Pork | 1 | 1 | No explanation necessary. | ||
27 | No Meat or Fish | 1 | 1 | No explanation necessary. | ||
28 | No Milk or Egg Products | 1 | 1 | No explanation necessary. | ||
29 | 25% of Produce Organic | 1 | 1 | Per industry label guidelines, percentage estimated by caterer. | ||
30 | 50% of Produce Organic | 1 | 1 | Per industry label guidelines, percentage estimated by caterer. | ||
31 | 100% of Produce Organic | 1 | Per industry label guidelines, percentage estimated by caterer. | |||
32 | 25% of Non-GMO Produce | 1 | 1 | Per industry label guidelines, percentage estimated by caterer. | ||
33 | 25% of Animal Products Humanely Raised | 1 | Per industry label guidelines, percentage estimated by caterer. | |||
34 | 50% of Animal Products Humanely Raised | 1 | Per industry label guidelines, percentage estimated by caterer. | |||
35 | 100% of Animal Products Humanely Raised | 1 | Per industry label guidelines, percentage estimated by caterer. | |||
36 | Per unit meal $12 or less | 1 | 1 | No explanation necessary. | ||
37 | Per unit meal $10 or less | 1 | 1 | No explanation necessary. | ||
38 | Per unit meal $8 or less | 1 | No explanation necessary. | |||
39 | Caterer uses 15% of energy from renewable resources | 1 | Caterer only, not host. As determined by resident utility. | |||
40 | ||||||
41 | Waste Generated (Caterer and Host Score, as applicable) | |||||
42 | Non-food waste from preparation is composted, recycled, reused | 1 | 1 | Pertains to all non-food solid waste created during the production and transport of meals (eg: boxes). | ||
43 | Food waste from preparation is composted or recycled | 1 | 1 | Pertains to all food solid waste created during the production and transport of meals (eg: skins, stems, bones). | ||
44 | No disposable utensils | 1 | 1 | Forks, knives, etc. are washable and reusable. Or not used. Excludes straws and napkins. | ||
45 | No disposable drink cups (excluding coffee) | 1 | 1 | Washable and reusable glassware. Excluding coffee cups. Cans and bottles are considered disposable. | ||
46 | Reusable coffee cups or coffee utensils (if coffee service) | 1 | If coffee service is available, cups are washable and reusable. No disposable cream or sugar packets. Excludes stirrers. | |||
47 | No disposable plates or lunch boxes | 1 | 1 | Plates are washable and reusable. | ||
48 | Compostable utensils | 1 | 1 | No explanation necessary. | ||
49 | Napkins from FSC or recycled material | 1 | 1 | Per industry label guidelines. | ||
50 | Non-food waste is recycled | 1 | 1 | Pertains to all non-food solid waste created during the serving of meals (eg: disposable plates or cups) | ||
51 | Food and compostables are composted | 1 | 1 | Pertains to plate and table scraps. | ||
52 | Leftover food is donated/No leftover food | 1 | No explanation necessary. | |||
53 | ||||||
54 | Venue (Host Score) | |||||
55 | LEED Certified building | 1 | 1 | No explanation necessary. | ||
56 | LEED-EB Certification | 1 | No explanation necessary. | |||
57 | Located quarter mile of bus stop | 1 | 1 | From any entrance to venue campus | ||
58 | Green cleaning products used | 1 | 1 | As determined by venue facilities staff. | ||
59 | 15% of energy from renewable sources | 1 | Host venue, not caterer. As determined by resident utility. | |||
60 | Bike rack | 1 | 1 | No explanation necessary. | ||
61 | Zero stormwater discharge site | 1 | No explanation necessary. | |||
62 | Host is WMSBF Member | 1 | 1 | No explanation necessary. | ||
63 | ||||||
64 | Logistics (Organizer Score) | |||||
65 | Carbon offsets for event | 1 | No explanation necessary. | |||
66 | Printed material on recycled paper | 1 | 1 | No explanation necessary. | ||
67 | 50% of registered attendees from within 30 miles | 1 | 1 | No explanation necessary. | ||
68 | Webinar or call-in option available | 1 | No explanation necessary. | |||
69 | 35 | 54 |