Overall Rating Silver
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
Complete 0.09 / 6.00 Megan Coats
Dietitian
Cal Poly Dining
"---" indicates that no data was submitted for this field

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

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

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):
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. 


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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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

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:
Additional documentation to support 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 and complete the Data Inquiry Form.