| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 51.10 |
| Liaison | Barbara Queen |
| Submission Date | July 17, 2019 |
| Executive Letter | Download |
California State University, Los Angeles
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.00 / 6.00 |
Daniel
Keenan Executive Chef GEH |
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):
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):
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.
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 | 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 |
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:
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.