| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 42.65 |
| Liaison | Winnie Kwofie |
| Submission Date | April 19, 2019 |
| Executive Letter | Download |
California State University, East Bay
OP-11: Sustainable Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
0.50 / 3.00 |
Jon
Medwin Director, Procurement Services Procurement Services |
"---"
indicates that no data was submitted for this field
Part 1: Institution-Wide Policies
No
A copy of the policies, guidelines or directives:
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The policies, guidelines or directives:
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Part 2: Life Cycle Cost Analysis
No
Which of the following best describes the institution’s use of LCCA?:
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A brief description of the LCCA policy and/or practices:
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Part 3: Commodity-Specific Sustainability Criteria
To count, the criteria must address the specific sustainability challenges and impacts associated with products/services in each category, e.g. by requiring or giving preference to multi-criteria sustainability standards, certifications and labels appropriate to the category. Broader, institution-wide policies should be reported in Part 1, above.
Chemically Intensive Products and Services
No
A brief description of the published sustainability criteria for chemically intensive products and services:
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Construction and Renovation
No
A brief description of the published sustainability criteria for construction and renovation products:
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Information Technology (IT)
No
A brief description of the published sustainability criteria for IT products and services:
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Food Services
Yes
A brief description of the published sustainability criteria for food services:
The 2018/2019 Request for Proposals for a campus-wide dining services provider included specific sustainability criteria:
Sustainability Expectations
1. A commitment to zero-waste recycling that, at a minimum, matches and evolves with Cal State East Bay’s reuse, recycling, composting, and sustainability programs. Provide appropriate, site-specific signage at all waste stations throughout dining program.
2. Foster a sustainable environment through the prioritization of compostable and reusable dishware and utensils, only using compostable dishware and utensils, when necessary. All disposal items must be compostable and compliant with contracted University waste hauler(s) (cups, plates, straws, coffee stirrers, etc.). Use local produce (within 250 miles of campus). Minimize carbon footprint. Provide a reusable drink and food carrying case for anyone on a meal plan at the Dining Commons.
3. Discounts provided to those customers who bring a reusable cup for made-to-order beverages and fountain machines throughout dining program.
4. A sustainability program designed to address five key areas:
- Purchase and transport of food--Minimization of environmental impact through the effective use of ecologically sustainable growing techniques; locally sourced food purchases (within 250 miles) as much as possible with clear signage when served: Energy efficient transportation from farm to campus.
- Preparation - Initiatives to ensure that management, kitchen, and serving operations use resources efficiently through the effective deployment of resource-saving practice; Staff trained to understand energy efficiency and waste minimization tactics and other sustainable preparation objectives.
- Disposal - Minimization of waste; Mechanisms for composting or otherwise reducing the impact of food waste. Use of ecologically sensitive packaging; Use of recycling and other efficient waste disposal mechanisms.
- Innovation and Education - Continuous evaluation and improvement of sustainability practices; Innovation in sustainability; Provision of education to employees about innovations and reasons for operational decisions in food service.
- Sustainable design - Incorporation of sustainable design principles in construction projects undertaken on behalf of the University.
5. Create an education campaign to identify your corporate citizenship efforts as well as business initiatives that focus on responsible use of resources, staff development or global citizenship.
6. Minimize food waste and maximize efficiency. Pay for disposal of food waste. Education campus community about food waste minimization throughout campus dining program.
7. A commitment to support all State, CSU, and University sustainability plans and commitments and participation in experimental composting, when it becomes available and is implemented.
8. Work with Cal State East Bay students to create a partnership that will focus on the sustainable practices and opportunities for further action on the part of the food service provider. Provide sustainability-related metrics, in a timely manner, upon request. Provide an annual sustainability report.
Garments and Linens
No
A brief description of the published sustainability criteria for garments and linens:
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Professional Services
No
A brief description of the published sustainability criteria for professional services:
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Transportation and Fuels
No
A brief description of the published sustainability criteria for transportation and fuels:
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Wood and Paper
No
A brief description of the published sustainability criteria for wood and paper products:
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Other Commodity Categories
Yes
A brief description of the published sustainability criteria for other commodity categories:
In alignment with the CSU Single-Use Plastics Policy, the language below is included in the Cal State East Bay Procurement Card (P-Card) policy:
"In addition, this policy articulates CSU’s requirements related to single-use plastics to ensure procurement and contracting activities complies with CSU’s sustainability goals and applicable regulations.
Eliminate plastic straws no later than January 1, 2019.
Eliminate single-use plastic carryout bags no later than January 1, 2019.
Replace single-use plastic items with materials that are reusable, locally compostable and/or recyclable.
Eliminate single-use polystyrene (e.g. STYROFOAM™) food service items no later than January 1, 2021.
Eliminate single-use plastic water bottles by January 1, 2023 or upon contract renewal if existing contract terms prohibit. A 25% reduction in single-use plastic water bottles purchased and supplied will be achieved annually."
Optional Fields
Additional documentation to support the submission:
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.