| Overall Rating | Gold |
|---|---|
| Overall Score | 66.84 |
| Liaison | Stephanie Del Rosario |
| Submission Date | May 26, 2022 |
California State University, Fullerton
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.03 / 6.00 |
Austin
Johnson Sustainability Director Aramark |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Time frame: Jan 1, 2019 – Dec. 31, 2019
Purchasing reports for all suppliers and distributors were generated for the time frame above, and were broken down by product category and sustainable attribute. Percentages were calculated by adding all third party and plant-based spend for the time frame, and dividing by the total of all food/beverage purchases.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
| Present? | Included? | |
| Dining operations and catering services operated by the institution | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Our innovative move to more plant-forward menus is better for people’s health—and it is also good for the planet. Our plant-forward menu options meet consumer tastes and also reduce greenhouse gas emissions, minimize demand for water and land resources and preserve natural habitats. As part of our efforts to create climate-healthy menus, many of our main dishes are now vegan or vegetarian. We’ve also created hundreds of new plant-based recipes, and reduced red meat in our recipes.
Guided by our Sustainable Seafood Policy (part of our Sustainable Sourcing Policy), and our Supplier Code of Conduct we buy seafood from sources that maintain healthy marine life and ecosystems and respect seafood workers and communities throughout the supply chain. In FY 2020 (our most recent available data), 98% of our contracted frozen finfish purchases in the U.S. meet Monterey Bay Aquarium Seafood Watch recommendations.
Our Animal Welfare Policy (part of our Sustainable Sourcing Policy) addresses the treatment of animals for egg, meat, and dairy products, incorporating guidance from leading animal welfare organizations. We plan to transition 100% of our pork to group-housed by the end of 2022, and continue to make progress in our efforts towards transitioning to more humanely raised broiler chickens.
Website URL where information about the food and beverage purchasing program 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.
CSUF Gastronome
https://csuf.campusdish.com/
Aramark Sustainable Sourcing Policy
https://www.aramark.com/-/media/pdf/2021/sustainability/aramarksustysourcing-policy11221final.pdf
CSU Sustainability Policy
H. Sustainable Food Service
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. https://calstate.policystat.com/policy/6987526/latest/
The data in this report only covers food and beverage items from the Gastronome, the campus's main dining hall.
CSUF Gastronome
https://csuf.campusdish.com/
Aramark Sustainable Sourcing Policy
https://www.aramark.com/-/media/pdf/2021/sustainability/aramarksustysourcing-policy11221final.pdf
CSU Sustainability Policy
H. Sustainable Food Service
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. https://calstate.policystat.com/policy/6987526/latest/
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.