| Overall Rating | Gold |
|---|---|
| Overall Score | 70.79 |
| Liaison | Barbara Queen |
| Submission Date | June 20, 2022 |
California State University, Los Angeles
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.73 / 6.00 |
Carlo
Arceo Food Service Director Dining |
"---"
indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
10.03
Percentage of total annual food and beverage expenditures on plant-based foods:
4.13
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):
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 reporting Real/Good Food Calculator results, provide:
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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 | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
Local vendors from LA County make up majority of food purchased on campus. All beverages are purchased through contractual obligation with Pepsi Co.
Website URL where information about the food and beverage purchasing program is available:
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.
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.