Overall Rating	Bronze - expired
Overall Score	34.50
Liaison	Susan Kaspari
Submission Date	July 17, 2019
Executive Letter	Download

STARS v2.1

Central Washington University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.00 / 6.00	Kate Doughty Farm and Sustainability Manager Auxiliary Enterprises

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

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:

Part 2

Animal Products

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):

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Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

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):

CWU does not have a sustainable food and beverage purchasing plan. CWU will occasionally purchase products from local vendors for special meals or special menu items. Most purchases are made from contracted vendors.

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):

Itemized_Inventory_Dining_CWU.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

Selected foods from master purchasing list that came from vendors that met either the third party verified criteria, or the local and community based criteria. The master list included January 2017 through February 19, 2018 food purchasing history. It should be noted these vendors are local/community based DISTRIBUTORS. There is no evidence their products are also local or community based.

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):

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Percentage of total dining services expenditures on Real Food B (0-100):

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Required if pursuing either part of the credit:

Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:

	Present?	Included?
Dining operations and catering services operated by the institution	Yes	Yes
Dining operations and catering services operated by a contractor	No	No
Student-run food/catering services	No	No
Franchises (e.g. national or global brands)	No	No
Convenience stores	Yes	Yes
Vending services	No	No
Concessions	No	No

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

Dining is in the process of reevaluating some purchases and will be making changes in the coming year(s) to improve. Local items are purchased occasionally.

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

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The website URL where information about the programs or initiatives is available:

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Additional documentation to support the submission:

Item Summary for Year_Dining.pdf

Data source(s) and notes about the submission:

The information was difficult to track down and we will be needing to start earlier next time to make sure we are able to sort through it. The organization is also going through many changes to where many of these things will be changing soon.

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.