Overall Rating Silver
Overall Score 55.77
Liaison Susan Kaspari
Submission Date July 16, 2022

STARS v2.2

Central Washington University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.62 / 6.00 Torin Munro
Systems Analyst and Purchasing Manager
Dining Services
"---" indicates that no data was submitted for this field

Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
0

Percentage of total annual food and beverage expenditures on plant-based foods:
20.80

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):

We reached out to our vendors asking for total product purchases with case size and dollar amount for July 1- Dec. 31, 2021. The reports we received varied in format and detail. We evaluated each line item to indicate if it was plant based, organic, or non food. We removed nonfood items from our totals and saw that the organic items made less than 1%, mostly due to the amount of product and spend that our retail operations contributed to. With this in mind we did not submit a total for organic or sustainable spend and focused on plant based items vs non plant based.
Additionally due to the volatility of the produce market and the reports we received we were not able to drill down on the price of each item. To account for this we cleaned the document of the non food items, then looked at the % of cases that were plant vs non plant based. We then attributed a average case cost to the total cases, and adjusted the total spent of total vs plant based only. We then put all of the spend totals together to compare total dept. plant based vs total spend for July 1, 2021-Dec 31, 2021.


Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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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 Yes Yes
Dining operations and catering services operated by a contractor No No
Student-run food/catering services No No
Franchises (e.g., regional or global brands) No No
Convenience stores Yes Yes
Vending services Yes Yes
Concessions Yes Yes

Total annual dining services budget for food and beverage products:
$5 million - $9.9 million

A brief description of the institution’s sustainable food and beverage purchasing program:

No formal policy or program exists for Dining Services, however there is an understanding and commitment to the use of Charlie's Produce as a distributor, supporting the Wildcat Farm, and reducing food waste within the Dining leadership team.


Website URL where information about the food and beverage purchasing program is available:
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Additional documentation to support the submission:

We used purchasing history submitted from our vendors, compared with total spend per vendor from our account history. We then reviewed all of it in 2 phases. Phase 1, identifying the products to keep, count, and eliminate. Phase 2 clean the data and tally. We then put all of the totals together.

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.