|Submission Date||March 16, 2018|
California State University, Monterey Bay
OP-7: Food and Beverage Purchasing
|0.62 / 6.00||
Regional Sustainability Coordinator
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):
Our chefs are well versed in the wide range of seasonal products available from local
vendors in Northern California. Menus reflect this seasonality. Our produce vendors are
contractually required to source local foods whenever possible and we work closely with
them to be sure we are ordering local ingredients whenever possible as well as organic
products like spinach, Romaine, strawberries, blueberries, raspberries, blackberries and
In some cases, we have close partnerships with local farms such as Earthbound Farms who
deliver directly to us.
Aspretto Coffee is fair-trade purchased and Fair Trade USA certified. Everything that touches
the aspretto brand is responsibly sourced, from the 10% post-consumer fiber cups to the
renewable resource stirrers to the fair trade sugar wrapped in recyclable paper and printed
with vegetable dye.
Our Sustainable Seafood Policy complements the AASHE stars criteria in supporting
purchases of certified products and Monterey Bay Aquarium Best Choices.
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.
Sodexo has defined a time bound strategy for sustainable palm oil in conjunction with the
WWF as part of its technical agreement on Sustainable Agriculture. Sodexo became a
member of the RSPO in August 2011. Sodexo became a member of GreenPalm in January
We also have global animal welfare commitments including American Humane Certified
cage-free eggs, the discontinued use of gestation crates and improved welfare for broiler
development/environment/responsible-sourcing/sustainable- equipment-and- suppli.html
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 methodology for tracking local sustainable purchases is as follows: 1. Gathering all available data from suppliers for time period (Feb 2017 and Oct 2016). 2. Sorting data to eliminate non-food purchases 3. Sorting food purchases into STARS categories (meat, grocery, dairy, etc), 4. Determining which products are local/community based or certified using knowledge of the products purchased, item descriptions and information from suppliers. 5. Tabulating results by category. This was done using an excel spreadsheet and the food and beverage inventory spreadsheet available on the AASHE STARS website.
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?:
|Dining operations and catering services operated by the institution||No||No|
|Dining operations and catering services operated by a contractor||Yes||Yes|
|Student-run food/catering services||No||No|
|Franchises (e.g. national or global brands)||Yes||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:
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 and complete the Data Inquiry Form.
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 and complete the Data Inquiry Form.