Overall Rating	Silver - expired
Overall Score	62.57
Liaison	Kylee Singh
Submission Date	Feb. 16, 2017
Executive Letter	Download

STARS v2.1

California Polytechnic State University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.09 / 6.00	Megan Coats Dietitian Cal Poly Dining

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

1.74

Part 2

Animal Products

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):

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Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

Sustainability is an integral part of Cal Poly services, providing an environmentally-friendly campus for students now and in the future. As one of the largest commercial services on campus, Campus Dining strives to lessen its environmental impact with programs, products and services that reduce Cal Poly's footprint. Sustainability efforts are focused on five key areas: food sustainability, waste stream management, water and energy conservation, green buildings and green transportation.

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):

2015-2016 AASHE Stars Food and Bev Purch_1.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

The STARS Food and Beverage Product Classification Guide (v2.1.1) was used to determine the food and beverage percentage above using 2015-2016 data.

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):

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Percentage of total dining services expenditures on Real Food B (0-100):

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Required if pursuing either part of the credit:

Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:

	Present?	Included?
Dining operations and catering services operated by the institution	Yes	Yes
Dining operations and catering services operated by a contractor	No	Yes
Student-run food/catering services	Yes	No
Franchises (e.g. national or global brands)	Yes	Yes
Convenience stores	Yes	Yes
Vending services	Yes	No
Concessions	Yes	Yes

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

A total of 20.2% of purchasing was categorized as "conventional products with other sustainability attributes." When combined with the "third party verified or both local and community based" metric, this equates to nearly 22% of purchasing for the 2015-2016 academic year. Dining utilitzes "in house" processing areas including a meat processing department, a bake shop and a salad room. House-made grab-and-go sandwiches, salads, cut fruits and vegetables are prepared in the salad room, as are salad bar items and kitchen ingredients. We purchase products from a variety of vendors including local seasonal produce, Cal Poly whole eggs, organic cage free liquid eggs, Cal Poly meat, Cal Poly organic produce, Cal Poly sustainable strawberries, organic spring mix, kale and herbs, SLO Roast Coffee, local milk, Kanaloa Seafood (Labeled "Good" & "Best"), produce from Harvest Santa Barabara and Family Tree Produce, fresh baked goods from Edna's Bakery (hamburger buns, bread, rolls, etc.), Cowboy Cookie, Freshh Donuts, Cal Poly Enterprises (chocolate, milk, jam, honey, barbecue sauce, etc), Cal Poly dairy, and locally-sourced beer and wine. In addition, many products produced by locally-owned businesses are also sold in our campus markets.

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

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The website URL where information about the programs or initiatives is available:

https://www.calpolydining.com/

Additional documentation to support the submission:

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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.