| Overall Rating | Gold |
|---|---|
| Overall Score | 67.32 |
| Liaison | Jennifer Daniels |
| Submission Date | Jan. 31, 2024 |
California State University, Stanislaus
OP-11: Sustainable Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
2.50 / 3.00 |
Jennifer
Daniels Sustainability Specialist CPFM |
"---"
indicates that no data was submitted for this field
Part 1. Institution-wide sustainable procurement policies
Yes
A copy of the policies, guidelines or directives:
---
The policies, guidelines or directives:
CSU Sustainability Policy
Stat ID: 11699668
https://calstate.policystat.com/policy/11699668/latest/#autoid-zw5zb
Sustainable Procurement
1. Campuses shall promote use of suppliers and/or vendors who reduce waste, re-purpose recycled material, or support other environmentally friendly practices in the provision of goods or services to the CSU under contract. This may include additional evaluation points in solicitation evaluations for suppliers integrating sustainable and socially responsible practices. (14-New; 22-Revise)
2. To move to zero waste, campus practices should: (1) encourage use of products that minimize the volume of trash sent to landfill or incinerators; (2) participate in the CalRecycle Buy-Recycled program or equivalent; and (3) increase recycled content purchases in all Buy-Recycled program product categories. (14-New; 22-No Change)
3. Campuses shall continue to report on all recycled content product categories, consistent with PCC § 12153-12217 and shall implement improved tracking and reporting procedures for their recycled content purchases. (14-New; 22-No change)
4. Campuses shall align procedures with state initiatives to report environmental product declarations for select construction materials, consistent with PCC §3500-3505 and state mandates. (22-New)
5. Campuses shall promote circular economies by seeking to reduce waste when considering materials purchases, including but not limited to, office supplies, equipment, classroom supplies, and promotional and giveaway items by minimizing purchase of items that have a short useful life, are unable to be recycled, and/or are made of unsustainable or carbon intensive materials. (22-New)
The campus also adheres to the following California State University (CSU) policies and guidelines:
1. CSU Buy Recycled: https://calstate.policystat.com/policy/14073723/latest/#autoid-8qwgz
2. CSU Sustainability Policy: https://calstate.policystat.com/policy/11699668/latest/
3. CSU Buy Recycled Products Campaign: https://www.calstate.edu/csu-system/doing-business-with-the-csu/contract-services-and-procurement/Pages/Environmental-and-Social-Sustainability.aspx
4. Staples Business Advantage $50 Order Minimum: Stan State adheres to a requirement by the CSU that all Staples Business Advantage orders meet a $50 minimum, which minimizes shipping, transportation, and associated fuels and emissions from smaller orders. https://www.csustan.edu/financial-support-services-gateway/staples
Executive Order 987: Policy Statement on Energy Conservation, Sustainable Building Practices, and Physical Plant Management for the California State University https://calstate.policystat.com/policy/6589455/latest/
Stat ID: 11699668
https://calstate.policystat.com/policy/11699668/latest/#autoid-zw5zb
Sustainable Procurement
1. Campuses shall promote use of suppliers and/or vendors who reduce waste, re-purpose recycled material, or support other environmentally friendly practices in the provision of goods or services to the CSU under contract. This may include additional evaluation points in solicitation evaluations for suppliers integrating sustainable and socially responsible practices. (14-New; 22-Revise)
2. To move to zero waste, campus practices should: (1) encourage use of products that minimize the volume of trash sent to landfill or incinerators; (2) participate in the CalRecycle Buy-Recycled program or equivalent; and (3) increase recycled content purchases in all Buy-Recycled program product categories. (14-New; 22-No Change)
3. Campuses shall continue to report on all recycled content product categories, consistent with PCC § 12153-12217 and shall implement improved tracking and reporting procedures for their recycled content purchases. (14-New; 22-No change)
4. Campuses shall align procedures with state initiatives to report environmental product declarations for select construction materials, consistent with PCC §3500-3505 and state mandates. (22-New)
5. Campuses shall promote circular economies by seeking to reduce waste when considering materials purchases, including but not limited to, office supplies, equipment, classroom supplies, and promotional and giveaway items by minimizing purchase of items that have a short useful life, are unable to be recycled, and/or are made of unsustainable or carbon intensive materials. (22-New)
The campus also adheres to the following California State University (CSU) policies and guidelines:
1. CSU Buy Recycled: https://calstate.policystat.com/policy/14073723/latest/#autoid-8qwgz
2. CSU Sustainability Policy: https://calstate.policystat.com/policy/11699668/latest/
3. CSU Buy Recycled Products Campaign: https://www.calstate.edu/csu-system/doing-business-with-the-csu/contract-services-and-procurement/Pages/Environmental-and-Social-Sustainability.aspx
4. Staples Business Advantage $50 Order Minimum: Stan State adheres to a requirement by the CSU that all Staples Business Advantage orders meet a $50 minimum, which minimizes shipping, transportation, and associated fuels and emissions from smaller orders. https://www.csustan.edu/financial-support-services-gateway/staples
Executive Order 987: Policy Statement on Energy Conservation, Sustainable Building Practices, and Physical Plant Management for the California State University https://calstate.policystat.com/policy/6589455/latest/
Part 2. Life Cycle Cost Analysis
Yes
Which of the following best describes the institution’s use of LCCA?:
Institution employs LCCA as a matter of policy and standard practice when evaluating all energy- and water-using products, systems and building components
A brief description of the LCCA policy and/or practices:
Stan State employs LCCA as a policy and standard practice when evaluating all energy and water using products, systems and building components.
Policy Statement on Energy Conservation, Sustainable Building Practices, and Physical Plant Management for the California State University, Part 3, #17: When replacing energy consuming and/or utilities infrastructure equipment, the most cost effective models will be selected. Life cycle costing procedures, instead of first capital cost only, will be utilized as the basis for all future equipment selection. All possible efforts will be made to secure additional funding if required to effect lowest life cycle procurement. (78-; 88-Adopt; 01-No Change; 04-No Change)
https://calstate.policystat.com/policy/6589455/latest#autoid-njq82
Policy Statement on Energy Conservation, Sustainable Building Practices, and Physical Plant Management for the California State University, Part 3, #17: When replacing energy consuming and/or utilities infrastructure equipment, the most cost effective models will be selected. Life cycle costing procedures, instead of first capital cost only, will be utilized as the basis for all future equipment selection. All possible efforts will be made to secure additional funding if required to effect lowest life cycle procurement. (78-; 88-Adopt; 01-No Change; 04-No Change)
https://calstate.policystat.com/policy/6589455/latest#autoid-njq82
Part 3. Product-specific sustainability criteria
To count, the criteria must address the specific sustainability challenges and impacts associated with products and/or services in each category, e.g. by requiring or giving preference to multi-criteria sustainability standards, certifications and labels appropriate to the category. Broader, institution-wide policies should be reported in Part 1, above.
Chemically intensive products and services
No
A brief description of the published sustainability criteria for chemically intensive products and services:
---
Consumable office products
No
A brief description of the published sustainability criteria for consumable office products:
---
Furniture and furnishings
No
A brief description of the published sustainability criteria for furniture and furnishings:
---
Information Technology (IT) and equipment
No
A brief description of the published sustainability criteria for Information Technology (IT) and equipment:
---
Food service providers
Yes
A brief description of the published sustainability criteria for food service providers:
CSU Sustainability Policy Stat ID: 11699668
https://calstate.policystat.com/policy/11699668/latest/#autoid-nvgnv
Sustainable Food Service
1. All campus food service organizations should track and increase/improve their sustainable food purchases. (14-New; 22-Revise)
2. Campuses and food service organizations shall collaborate to provide information and/or training to staff and patrons on the benefits of, and how to successfully participate in sustainable food service operations. (14-New; 22-Revise)
Additionally, the Request for Proposal to hire a contractor for campus dining services, published on April 19, 2018, and resulting in a contract with Chartwells, included the following sustainability criteria:
"4.2 SUSTAINABILITY EXPECTATIONS
a. A commitment to zero-waste recycling that, at a minimum, matches and evolves with the University’s reduce, reuse, recycling, composting, and sustainability programs. Provide appropriate, site-specific signage at all waste stations throughout dining program.
b. Foster a sustainable environment through the prioritization of compostable and reusable dishware and utensils, only using compostable dishware and utensils, when necessary. All disposal items must be compostable and compliant with contracted University waste hauler(s) (cups, plates, straws, coffee stirrers, etc.). Use local produce (within 250 miles of campus). Minimize carbon footprint. Provide a reusable drink and food carrying case for anyone on a meal plan at the Main Dining.
c. Discounts provided to those customers who bring a reusable cup for made-to-order beverages and fountain machines throughout dining program.
d. A sustainability program designed to address five key areas:
i. Purchase and transport of food--Minimization of environmental impact through the effective use of ecologically sustainable growing techniques; locally sourced food purchases (within 250 miles) as much as possible with clear signage when served:
Energy efficient transportation from farm to campus.
ii. Preparation - Initiatives to ensure that management, kitchen, and serving operations use resources efficiently through the effective deployment of resource-saving practice; Staff trained to understand energy efficiency and waste minimization tactics and other sustainable preparation objectives.
iii. Disposal - Minimization of waste; Mechanisms for composting or otherwise reducing the impact of food waste. Use of ecologically sensitive packaging; Use of recycling and other efficient waste disposal mechanisms.
iv. Innovation and Education - Continuous evaluation and improvement of sustainability practices; Innovation in sustainability; Provision of education to employees about innovations and reasons for operational decisions in food service.
v. Sustainable design - Incorporation of sustainable design principles in construction projects undertaken on behalf of the University.
7.4 SUSTAINABILITY PLAN
Proposer shall provide a plan to further the University’s commitment to sustainability through dining services. The plan must detail the specific actions that will be taken, timelines, and how success will be measured.
The plan shall include, but not be limited to:
a. Does your company have sustainability goals or a sustainability report publicly available? (CO)
b. Does your company have a public commitment to reducing either absolute emissions and/or carbon intensity? (CO)
c. Does your company have a mandated and documented zero waste-management program? (CO)
d. Does your company have an environment and/or sustainability policy in your procurement process? (CO)
e. Does your company educate employees on sustainability initiatives, including zero waste? (CO)
f. Does your company have a published sustainable dining policy that includes specific criteria to support the procurement of environmentally and socially preferable food and beverage products and/or includes guidelines to reduce or minimize the adverse environmental and social impacts of dining operations? (STARS OP 8)
g. How sustainability issues are addressed in food service for maximum environmental, social, and economic impact.
h. Corporate policy regarding third-party certified, organic, and locally sourced foods. (STARS OP 7)
i. Percentage of current buying for clients in the local area is from local food sources (local to be defined as products grown and processed sources within 250 miles of the campus).
j. Level of produce, as defined by the percentage of cost of receivable goods, Proposer commits to sourcing locally, whenever possible.
k. How Proposer will help to reduce, reuse, compost (pre- and post-consumer), and recycle waste.
l. How Proposer will mitigate food waste and grease from entering sanitary waste plumbing system.
m. Provide the names of all local producers/growers/suppliers in this area currently doing business with Proposer. If none, Proposer shall provide a plan to identify, evaluate, and work with local vendors.
n. Sustainable cleaning routine that includes any training, products, or chemicals that will be used.
o. How Proposer will reduce reliance on chemical pesticides by using best-in-class cleaning and sanitizing methods.
p. Find opportunity to help educate employees and students on sustainability daily.
q. Does the company have a food donation policy or program? (STARS OP 8)
r. Corporate policy regarding organic and locally sourced foods.
8.6 EVALUATION CRITERIA (SCORING GUIDELINES)
The scoring guidelines below will be used to evaluate the following categories within the Section
8.6 Evaluation of Proposals.
The University will only consider proposals from financially responsible and responsive firms presently engaged in the business of providing food/dining management services that meet all requirements of this RFP. The award will be made to the most responsible and responsive vendor or partnership group whose proposal is determined to be the most advantageous to the University based on the evaluation criteria listed below.
Proposals, including cost structure, shall remain valid for a period of 180 days from the proposal due date. Proposals will be evaluated based on each Reviewer’s determination of each criteria and subcriteria compared to the degree of compliance with RFP requirements. The University’s Evaluation Committee will make its evaluation based on the following criteria:
a. Innovativeness / Attractiveness / Proposed Solution/Methodology
b. Staffing/Management/Operations/Experience with Similar Size & Scope
c. Customer Service/Guarantees (including reference checks)
d. Implementation Plan / Delivery Timelines / Marketing and Promotion
e. Financial Stability
f. Financial Remuneration (including Tenant Improvements/Equipment/Capital/Cost Financing Proposal)
g. Sustainability"
https://calstate.policystat.com/policy/11699668/latest/#autoid-nvgnv
Sustainable Food Service
1. All campus food service organizations should track and increase/improve their sustainable food purchases. (14-New; 22-Revise)
2. Campuses and food service organizations shall collaborate to provide information and/or training to staff and patrons on the benefits of, and how to successfully participate in sustainable food service operations. (14-New; 22-Revise)
Additionally, the Request for Proposal to hire a contractor for campus dining services, published on April 19, 2018, and resulting in a contract with Chartwells, included the following sustainability criteria:
"4.2 SUSTAINABILITY EXPECTATIONS
a. A commitment to zero-waste recycling that, at a minimum, matches and evolves with the University’s reduce, reuse, recycling, composting, and sustainability programs. Provide appropriate, site-specific signage at all waste stations throughout dining program.
b. Foster a sustainable environment through the prioritization of compostable and reusable dishware and utensils, only using compostable dishware and utensils, when necessary. All disposal items must be compostable and compliant with contracted University waste hauler(s) (cups, plates, straws, coffee stirrers, etc.). Use local produce (within 250 miles of campus). Minimize carbon footprint. Provide a reusable drink and food carrying case for anyone on a meal plan at the Main Dining.
c. Discounts provided to those customers who bring a reusable cup for made-to-order beverages and fountain machines throughout dining program.
d. A sustainability program designed to address five key areas:
i. Purchase and transport of food--Minimization of environmental impact through the effective use of ecologically sustainable growing techniques; locally sourced food purchases (within 250 miles) as much as possible with clear signage when served:
Energy efficient transportation from farm to campus.
ii. Preparation - Initiatives to ensure that management, kitchen, and serving operations use resources efficiently through the effective deployment of resource-saving practice; Staff trained to understand energy efficiency and waste minimization tactics and other sustainable preparation objectives.
iii. Disposal - Minimization of waste; Mechanisms for composting or otherwise reducing the impact of food waste. Use of ecologically sensitive packaging; Use of recycling and other efficient waste disposal mechanisms.
iv. Innovation and Education - Continuous evaluation and improvement of sustainability practices; Innovation in sustainability; Provision of education to employees about innovations and reasons for operational decisions in food service.
v. Sustainable design - Incorporation of sustainable design principles in construction projects undertaken on behalf of the University.
7.4 SUSTAINABILITY PLAN
Proposer shall provide a plan to further the University’s commitment to sustainability through dining services. The plan must detail the specific actions that will be taken, timelines, and how success will be measured.
The plan shall include, but not be limited to:
a. Does your company have sustainability goals or a sustainability report publicly available? (CO)
b. Does your company have a public commitment to reducing either absolute emissions and/or carbon intensity? (CO)
c. Does your company have a mandated and documented zero waste-management program? (CO)
d. Does your company have an environment and/or sustainability policy in your procurement process? (CO)
e. Does your company educate employees on sustainability initiatives, including zero waste? (CO)
f. Does your company have a published sustainable dining policy that includes specific criteria to support the procurement of environmentally and socially preferable food and beverage products and/or includes guidelines to reduce or minimize the adverse environmental and social impacts of dining operations? (STARS OP 8)
g. How sustainability issues are addressed in food service for maximum environmental, social, and economic impact.
h. Corporate policy regarding third-party certified, organic, and locally sourced foods. (STARS OP 7)
i. Percentage of current buying for clients in the local area is from local food sources (local to be defined as products grown and processed sources within 250 miles of the campus).
j. Level of produce, as defined by the percentage of cost of receivable goods, Proposer commits to sourcing locally, whenever possible.
k. How Proposer will help to reduce, reuse, compost (pre- and post-consumer), and recycle waste.
l. How Proposer will mitigate food waste and grease from entering sanitary waste plumbing system.
m. Provide the names of all local producers/growers/suppliers in this area currently doing business with Proposer. If none, Proposer shall provide a plan to identify, evaluate, and work with local vendors.
n. Sustainable cleaning routine that includes any training, products, or chemicals that will be used.
o. How Proposer will reduce reliance on chemical pesticides by using best-in-class cleaning and sanitizing methods.
p. Find opportunity to help educate employees and students on sustainability daily.
q. Does the company have a food donation policy or program? (STARS OP 8)
r. Corporate policy regarding organic and locally sourced foods.
8.6 EVALUATION CRITERIA (SCORING GUIDELINES)
The scoring guidelines below will be used to evaluate the following categories within the Section
8.6 Evaluation of Proposals.
The University will only consider proposals from financially responsible and responsive firms presently engaged in the business of providing food/dining management services that meet all requirements of this RFP. The award will be made to the most responsible and responsive vendor or partnership group whose proposal is determined to be the most advantageous to the University based on the evaluation criteria listed below.
Proposals, including cost structure, shall remain valid for a period of 180 days from the proposal due date. Proposals will be evaluated based on each Reviewer’s determination of each criteria and subcriteria compared to the degree of compliance with RFP requirements. The University’s Evaluation Committee will make its evaluation based on the following criteria:
a. Innovativeness / Attractiveness / Proposed Solution/Methodology
b. Staffing/Management/Operations/Experience with Similar Size & Scope
c. Customer Service/Guarantees (including reference checks)
d. Implementation Plan / Delivery Timelines / Marketing and Promotion
e. Financial Stability
f. Financial Remuneration (including Tenant Improvements/Equipment/Capital/Cost Financing Proposal)
g. Sustainability"
Garments and linens
Yes
A brief description of the published sustainability criteria for garments and linens:
All CSU contracts for the procurement or laundering of apparel, garments or corresponding accessories or the procurement of equipment, materials, or supplies, other than procurement related to a public works contract, shall require the contractor to certify that it has maintained a "sweat-free" workplace in compliance with Public Contracts Code Section 6108 and that they adhere to the Sweatfree Code of Conduct as set forth by the California Department of Industrial Relations.
https://calstate.policystat.com/policy/14073723/latest/#autoid-d538n
The CSU has a Master Enabling Agreement (MEA) with Mission Linen for use of kitchen towels, show towels, rags, etc. Within the MEA with Mission Linen there is a Mission Linen Sustainability Statement: “Sustainability Leading the Way from the Very Beginning. Since the very beginning our commitment to sustainability has been an important part of the Mission business plan. Our company was built on the ability to give organizations the opportunity to rent and “re-use” textiles, providing them with a cost-effective and earth-conscious approach to doing business. Today, our passion for preserving our environment goes beyond just the products we offer – it is present in everything we do.
Our engineering staff consist of 11 employees who design, build and maintain machines, buildings and systems that process garments, linens and other products delivered to nearly 40,000 customers annually. “Our dedicated team never stops looking for new and better ways to conserve our natural resources and make a positive impact on the communities where we live and work.”
Mission Linen’s sustainability statement is published on their website. http://www.missionlinen.com/sustainability/
https://calstate.policystat.com/policy/14073723/latest/#autoid-d538n
The CSU has a Master Enabling Agreement (MEA) with Mission Linen for use of kitchen towels, show towels, rags, etc. Within the MEA with Mission Linen there is a Mission Linen Sustainability Statement: “Sustainability Leading the Way from the Very Beginning. Since the very beginning our commitment to sustainability has been an important part of the Mission business plan. Our company was built on the ability to give organizations the opportunity to rent and “re-use” textiles, providing them with a cost-effective and earth-conscious approach to doing business. Today, our passion for preserving our environment goes beyond just the products we offer – it is present in everything we do.
Our engineering staff consist of 11 employees who design, build and maintain machines, buildings and systems that process garments, linens and other products delivered to nearly 40,000 customers annually. “Our dedicated team never stops looking for new and better ways to conserve our natural resources and make a positive impact on the communities where we live and work.”
Mission Linen’s sustainability statement is published on their website. http://www.missionlinen.com/sustainability/
Professional service providers
Yes
A brief description of the published sustainability criteria for professional service providers:
The Disabled Veteran Business Enterprise (DVBE) Participation Program was established to acknowledge disabled veterans for their service and to further DVBE participation in state contracting, promote competition and encourage greater economic opportunity. https://www.calstate.edu/csu-system/doing-business-with-the-csu/contract-services-and-procurement/Pages/Social-Sustainability.aspx
CSU SB / DVBE Option
Formal CSU policy that provides the use of the SB/DVBE Option
A campus may award a contract for the acquisition of goods, services or information technology that has an estimated value of less than $250,000 to a certified small business or disabled veteran business enterprise without advertising as long as the campus obtains price quotations from two or more certified small business or two or more disabled veteran business enterprises.
The CSU Contracts and Procurement Policy includes procurement of services and goods. https://calstate.policystat.com/policy/15202482/latest/#autoid-77ew2
CSU SB / DVBE Option
Formal CSU policy that provides the use of the SB/DVBE Option
A campus may award a contract for the acquisition of goods, services or information technology that has an estimated value of less than $250,000 to a certified small business or disabled veteran business enterprise without advertising as long as the campus obtains price quotations from two or more certified small business or two or more disabled veteran business enterprises.
The CSU Contracts and Procurement Policy includes procurement of services and goods. https://calstate.policystat.com/policy/15202482/latest/#autoid-77ew2
Transportation and fuels
Yes
A brief description of the published sustainability criteria for transportation and fuels:
CSU Sustainability Police states: “The CSU will encourage and promote the use of alternative transportation and/or alternative fuels to reduce GHG emissions related to university associated transportation, including commuter and business travel.”
Optional Fields
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.