| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 48.88 |
| Liaison | Barbara Queen |
| Submission Date | June 6, 2016 |
| Executive Letter | Download |
California State University, Los Angeles
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.40 / 4.00 |
Daniel
Keenan Executive Chef GEH |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
Copy of inventory of includes some foods that were not included in the percentage of sustainable food and beverage purchases.
A brief description of the sustainable food and beverage purchasing program:
Local vendors from LA County make up majority of food purchased on campus. All beverages are purchased through contractual obligation with Pepsi Co.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
The majority of purchasing is through small businesses owned in LA County. Items like eggs, poultry come directly from these small businesses. All paper and disposable items purchased are biodegradable. Such items include lunch box BioPack #4 and the green bioplates sold locally at Restaurant Depot.
Total annual food and beverage expenditures:
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 | No |
| Franchises | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | No | No |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
Currently CSULA campus dining services use the following services to enhance sustainability and reduce water and power usage.
Ozone treatment in main kitchen to reduce water usage and energy for hot water. In addition less sanitizing chemicals need to be purchased.
Purchase over 50% of Cost of Goods Sold through local small businesses. Produce is procured through minority owned small business out of downtown LA. More than half of all produce is verified grown locally. All bread and pastries are made in downtown LA.
Recycle all Kitchen Oil through Biotane Pumping.
Currently CSULA campus dining services use the following services to enhance sustainability and reduce water and power usage.
Ozone treatment in main kitchen to reduce water usage and energy for hot water. In addition less sanitizing chemicals need to be purchased.
Purchase over 50% of Cost of Goods Sold through local small businesses. Produce is procured through minority owned small business out of downtown LA. More than half of all produce is verified grown locally. All bread and pastries are made in downtown LA.
Recycle all Kitchen Oil through Biotane Pumping.
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.