| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.42 |
| Liaison | Stephanie Del Rosario |
| Submission Date | March 1, 2019 |
| Executive Letter | Download |
California State University, Fullerton
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.05 / 6.00 |
Rhonda
Robinson Food Service Director Housing |
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):
Per the CSU Sustainability Policy:
1. All campus food service organizations should track their sustainable food purchases. Such tracking and reporting will be grounded in the Real Food Challenge guidelines, or equivalent, with consideration to campus requested improvements. Campuses shall strive to increase their sustainable food purchases to 20 percent of total food budget by 2020.
2. Campuses and food service organizations shall collaborate to provide information and/or training on sustainable food service operations to staff and patrons.
The campus has two primary groups providing food on campus.
The Gastronome is the main dining hall for all students. It is also open to the public.
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):
Aramark provided food and beverage reports that covered the period of July 1, 2017 to June 30, 2018. Items that were Third Party Verified were selected from the inventory.
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?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | No | Yes |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g. national or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | No | No |
| Concessions | No | 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:
Data source(s) and notes about the submission:
The data in this report only covers food and beverage items from the Gastronome, the campus's main dining hall, which serves 30,000 meals per week.
The Auxiliary Services Corporation (ASC) recently began using the Real Food Calculator. Unfortunately, there have been issues with working on the system. ASC handles food service for the franchises and convenience stores on campus. They chose not to submit an inventory this year, so their data is not included.
The data in this report only covers food and beverage items from the Gastronome, the campus's main dining hall, which serves 30,000 meals per week.
The Auxiliary Services Corporation (ASC) recently began using the Real Food Calculator. Unfortunately, there have been issues with working on the system. ASC handles food service for the franchises and convenience stores on campus. They chose not to submit an inventory this year, so their data is not included.
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.