|Submission Date||May 20, 2019|
California State University, Monterey Bay
OP-7: Food and Beverage Purchasing
|0.48 / 6.00||
Dining Sustainability Manager
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):
Here at A’viands, our chefs are trained and have a deep understanding of the regional and seasonal products that are available within our local area here in Central California.Our menus are constantly changing and reflect local availability and seasonality. Wehave developed close relationships with our local vendors. They help us source local andseasonal products whenever possible along with organic and GAP certified products aswell. Aside from our produce, meat, and seafood sourcing, our coffee, tea, and otherquick eat items are either fair trade, direct trade, or some other certification thatverifies that the product was sustainably sourced.
Our Sustainable Seafood Policy follows the AASHE stars guidelines in supporting
purchases of certified products and the Monterey Bay Aquarium Best Choices. Our
seafood also follows the Marine Stewardship Council, Best Aquaculture Practices, and the National Ocean Council Committee. Elior North America and A’viands work to ensure that we are building the right relationships with our vendors to ensure that they are conducting business in the highest ethical, social, and environmental standards and practices. Elior and A’viands are committed to improving our procurement standards across the board within all of our companies by sourcing 10 of our major ingredients within sustainable and local sourcing criteria by 2025. Alongside this, we have also pledged our global animal welfare commitments including American Humane Certified
cage-free eggs, GAP level meat, and more. To learn more, here is our corporate link:
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):
1. The overall methodology used for tracking local sustainable purchases is as follows:
i. 1. Gathering all available invoices from suppliers for the set time period (October 2018 and
2. Eliminating items from the invoices that were non-food purchases from the invoices
3. Inputting the invoices manually into an excel template after scanning them onto a USB drive
4. Determining which products are local/community based or certified using the following resources: brand names on the physical invoice, contacting vendors directly, vendor websites, and item descriptions.
5. Recording the data on the excel spreadsheet and including all required information by the Real Food Challenge Calculator Database. Such categories include: Month, Year, Item Description, Product Code, Brand, Vendor. The template used was provided by the Real Food Challenge supportteam.
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:
Note for Part 2 Aminal Products percentage: This is an average of the values that were calculated by the RFC Calculator
under these categories: meat, poultry, fish/seafood, eggs, and dairy products
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.