Overall Rating Silver
Overall Score 58.15
Liaison Monika Kamboures
Submission Date May 15, 2020
Executive Letter Download

STARS v2.1

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

Status Score Responsible Party
Complete 0.16 / 6.00 Monika Kamboures
Sustainability Coordinator
Strategic Initiatives for Administrative Affairs
"---" 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:
3

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):

Since 2004, Cal Poly has been partnering with California Grown to promote environmental sustainability and improve local economy through emphasis on locally grown products. Our dining operations have moved away from contractor operated services to promote healthier and sustainable meal options.


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):

Our Dining Services department tracked food purchases for our campus dining commons. Sophia Martinez collected and tracked data for October 2018, February 2019, April 2019, and June 2019 for the Real Food Challenge Calculator.


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

Percentage of total dining services expenditures on Real Food B (0-100):
3

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 ---
Student-run food/catering services No ---
Franchises (e.g. national or global brands) Yes No
Convenience stores Yes No
Vending services Yes No
Concessions Yes No

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

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

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

Additional documentation to support 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 and complete the Data Inquiry Form.