Overall Rating	Silver - expired
Overall Score	51.10
Liaison	Barbara Queen
Submission Date	July 17, 2019
Executive Letter	Download

STARS v2.1

California State University, Los Angeles
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.00 / 6.00	Daniel Keenan Executive Chef GEH

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

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:

Part 2

Animal Products

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):

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

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):

Local vendors from LA County make up majority of food purchased on campus. All beverages are purchased through contractual obligation with Pepsi Co.

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):

STARS INVENTORY SHEET_1_1.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

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.

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):

Percentage of total dining services expenditures on Real Food B (0-100):

Required if pursuing either part of the credit:

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
Student-run food/catering services	No	No
Franchises (e.g. national or global brands)	Yes	No
Convenience stores	Yes	No
Vending services	Yes	No
Concessions	No	No

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

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The website URL where information about the programs or initiatives is available:

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Additional documentation to support the submission:

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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.

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.