| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 49.26 |
| Liaison | Lacey Raak |
| Submission Date | Sept. 8, 2016 |
| Executive Letter | Download |
California State University, Monterey Bay
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.20 / 4.00 |
Tim
Angle Dean Extended Education |
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:
CABBAGE, GREEN 18/24 CT L; ORG, BEETS RED 25LB L O;PEPPERS, GREEN BELL CHOPPER BUSHEL L; YAMS, LB 40# L; Aspretto Numi Jasmine Green Tea 6/16 ct; ORG, SQUASH BUTTERNUT 35LB L O; produce from Earthbound Farms
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:
A brief description of the sustainable food and beverage purchasing program:
All of Sodexo's more than 10,000 suppliers are required to pledge to conduct business with the highest ethical, social and environmental practices as defined by our Sodexo Supplier Code of Conduct ("Code") in order to be able to have a contract with us.The Code sets forth Sodexo's expectations of suppliers, vendors, contractors and others with whom Sodexo conducts business (collectively referred to as "Suppliers") with respect to sound and responsible ethical, social and environmental practices. Specifically, the CSUMB Dining Commons run by Sodexo buy from local providers such as Use America, Troy, Cypress, Le Boulanger, Bigoli Pasta (local organic flour), Pantini farms, Earthbound farms, Tenemera Natural farms (all local). Sodexo is working with the WWF (World Wildlife Fund) to develop a sustainable sourcing strategy for the following priority commodities: fruits and vegetables, palm oil, soy, beef and dairy. These five are the most important for our business and have the highest environmental impact. Sodexo has na purchasing policy that is committed to sustainable, local, WBE, MBE businessses. Additionally, they participate in the Monterey Bay Area Seafood Watch Program, from the Monterey Bay Aquarium. http://www.sodexo.com/home/corporate-responsibility/sustainable-development/environment/responsible-sourcing/sustainable-equipment-and-suppli.html
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Sodexo tracks all purchases using purchasing software. These purchases were examined and categorized by a CSUMB student as part of a "Capstone" project.
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 | --- | --- |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | Yes | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
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:
Pursuing California Green Business and Monterey Bay Area Green Business Certification. CSU System requires at least 20% sustainabile food as defined by Real Food Challenge by the year 2020.
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:
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.