| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 58.15 |
| Liaison | Lacey Raak |
| Submission Date | Feb. 21, 2021 |
California State University, Monterey Bay
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.13 / 6.00 |
Lacey
Raak Sustainability Director Campus Planning and Development |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
Our food service provider contract ended in Spring 2020, due to COVID and we were not able to include data regarding the first element, however, "0" does not accurately reflect the accomplishments of campus. We used the spreadsheet submitted last year to provide a sample of the produce that was purchased and kept the same percentage from the previous report on "Percentage of total annual food and beverage expenditures on plant-based foods", although that is likely an undercount.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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 | No | No |
| 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 | Yes | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
2021 submission year used the same data from 2020 because our food service was cancelled due to COVID and there was no staff to provides updated information. However, AASHE review found this unacceptable, so although we made many achievement regarding sustainable food purchasing (Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced) in 2019-2020, none of that is acceptable to share and the 2018-19 data was not acceptable because we did version 2.2 and the previous data was in 2.1. We regret and disagreed with this unfair representation of our campus efforts, but we are glad the produce numbers were still accepted.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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.