|Submission Date||Feb. 28, 2018|
California State University, Chico
OP-7: Food and Beverage Purchasing
|2.02 / 6.00||
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:
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):
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):
AS Dining is committed to meeting the 20% real food by 2020 goal and is a leader in the CSU system. Dining is always working to increase its real food purchase and in Fall 2017, they switched to 100% cage free eggs and began a relationship with the North Valley Food Hub to streamline sourcing and purchasing from local farms.
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):
AS Sustainability oversees a paid student position that is responsible for coordinating the Real Food Challenge efforts with a research team of interns. We use the months October and February, as recommended by the Real Food Challenge, to represent annual purchases. Receipts are given to us from dining and each item, it’s cost, and product number are entered into an excel file. Students research the items to determine if they qualify as 'real food', and submits results to the Real Food Challenge team. The National Organization does a quality check on the data in May and calculates our percent.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|Dining operations and catering services operated by the institution||No||No|
|Dining operations and catering services operated by a contractor||Yes||Yes|
|Student-run food/catering services||Yes||Yes|
|Franchises (e.g. national or global brands)||No||No|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Residential dining has opened a popular food station called Plant Base which offers 100% vegan options. In the Marketplace, campus’ cafeteria, each of the five stations has a vegetarian option. As well, in the spring of 2017 the AS opened a small retail store that stocks a majority local, faire trade, organic, raw, non-GMO, and healthy options.
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.