California State University, Monterey Bay
OP-7: Food and Beverage Purchasing

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: http://elior-na.com/corporate-social-responsibility/

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 February 2019). 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.

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