| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.21 |
| Liaison | Jennifer McMillin |
| Submission Date | July 28, 2020 |
Cleveland State University
OP-11: Sustainable Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
2.50 / 3.00 |
Jennifer
McMillin Director of Sustainability Facilities l Architect l Safety l Technology |
"---"
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:
Fifteen per cent of the annual total aggregate purchases of goods and services are to be set aside for bidding only to Minority Business Enterprises (MBEs).
https://www.csuohio.edu/sites/default/files/3344-65-18-forposting.pdf
Five per cent of the annual total aggregate purchases of goods and services are to be targeted for EDGE (Encouraging Diversity, Growth and Equity) certified vendors, certified by the equal opportunity department of the state of Ohio. EDGE is Ohio's procurement preference program for minority-owned, women-owned, and socially and economically disadvantaged businesses.
https://www.csuohio.edu/sites/default/files/3344-65-19-forposting.pdf
https://www.csuohio.edu/sites/default/files/3344-65-18-forposting.pdf
Five per cent of the annual total aggregate purchases of goods and services are to be targeted for EDGE (Encouraging Diversity, Growth and Equity) certified vendors, certified by the equal opportunity department of the state of Ohio. EDGE is Ohio's procurement preference program for minority-owned, women-owned, and socially and economically disadvantaged businesses.
https://www.csuohio.edu/sites/default/files/3344-65-19-forposting.pdf
Part 2. Life Cycle Cost Analysis
Yes
Which of the following best describes the institution’s use of LCCA?:
Institution employs LCCA less comprehensively, e.g. for certain types of systems or projects and not others
A brief description of the LCCA policy and/or practices:
As part of the Ohio Facilities Construction Commission's (OFCC) energy efficiency and conservation programs, it is required that state entities obtain an energy consumption analysis and disclose to the OFCC a life-cycle cost analysis before proceeding with a construction project for buildings with 20,000 square feet or more.
The Office of the University Architect A/E Design Guidelines outline criteria for LCCA in campus projects.
01 81 13 SUSTAINABLE DESIGN REQUIREMENTS
018113.1 Per the University’s sustainable initiatives, each new building construction project, renovation, or retrofit, will require a life‐cycle cost analysis (LCCA) to be undertaken by a qualified engineer or architect and in accordance with the standards established in ORC 3345.69. This will include an energy systems analysis and the results of these analyses will be a primary decision in developing the project design. The purpose of this section shall be to minimize energy consumption in University facilities in a cost effective manner and to make decisions of the most effective ways to reduce energy.
The Office of the University Architect A/E Design Guidelines outline criteria for LCCA in campus projects.
01 81 13 SUSTAINABLE DESIGN REQUIREMENTS
018113.1 Per the University’s sustainable initiatives, each new building construction project, renovation, or retrofit, will require a life‐cycle cost analysis (LCCA) to be undertaken by a qualified engineer or architect and in accordance with the standards established in ORC 3345.69. This will include an energy systems analysis and the results of these analyses will be a primary decision in developing the project design. The purpose of this section shall be to minimize energy consumption in University facilities in a cost effective manner and to make decisions of the most effective ways to reduce energy.
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
Yes
A brief description of the published sustainability criteria for chemically intensive products and services:
Green Cleaning Product Purchasing Guidelines
Choosing less hazardous products that have positive environmental attributes (e.g., biodegradability, low toxicity, low volatile organic compound (VOC) content, reduced packaging, low life cycle energy use) and taking steps to reduce exposure can minimize harmful impacts to custodial workers and building occupants, improve indoor air quality, and reduce water and air pollution. Products selected will also ensure effective cleaning and removal of dirt, allergens and biological contaminants from the building's interior.
Cleaning products must meet one or more of the following standards:
• Green Seal GS-37, for general-purpose, bathroom, glass and carpet cleaners used for industrial and institutional purposes;
• UL 2792 (formerly CCD 110), for cleaning and degreasing compounds;
• UL 2759 (formerly CCD 146), for hard-surface cleaners;
• UL 2795 (formerly CCD 148), for carpet and upholstery care;
• Green Seal GS-40, for industrial and institutional floor care products;
• UL 2777 (formerly CCD 147) for hard-floor care;
• EPA Design for the Environment Program’s Standard for Safer Cleaning Products; and/or
• Cleaning devices that use only ionized water or electrolyzed water and have third-party verified performance data equivalent to the other standards mentioned above (if the device is marketed for antimicrobial cleaning, performance data must demonstrate antimicrobial performance comparable to EPA Office of Pollution Prevention and Toxics and Safer Choice Standard requirements, as appropriate for use patterns and marketing claims).
Choosing less hazardous products that have positive environmental attributes (e.g., biodegradability, low toxicity, low volatile organic compound (VOC) content, reduced packaging, low life cycle energy use) and taking steps to reduce exposure can minimize harmful impacts to custodial workers and building occupants, improve indoor air quality, and reduce water and air pollution. Products selected will also ensure effective cleaning and removal of dirt, allergens and biological contaminants from the building's interior.
Cleaning products must meet one or more of the following standards:
• Green Seal GS-37, for general-purpose, bathroom, glass and carpet cleaners used for industrial and institutional purposes;
• UL 2792 (formerly CCD 110), for cleaning and degreasing compounds;
• UL 2759 (formerly CCD 146), for hard-surface cleaners;
• UL 2795 (formerly CCD 148), for carpet and upholstery care;
• Green Seal GS-40, for industrial and institutional floor care products;
• UL 2777 (formerly CCD 147) for hard-floor care;
• EPA Design for the Environment Program’s Standard for Safer Cleaning Products; and/or
• Cleaning devices that use only ionized water or electrolyzed water and have third-party verified performance data equivalent to the other standards mentioned above (if the device is marketed for antimicrobial cleaning, performance data must demonstrate antimicrobial performance comparable to EPA Office of Pollution Prevention and Toxics and Safer Choice Standard requirements, as appropriate for use patterns and marketing claims).
Consumable office products
Yes
A brief description of the published sustainability criteria for consumable office products:
Recycled content copy paper is recommended.
https://www.csuohio.edu/sites/default/files/Recycled%20Content%20Copy%20Paper%20Recommendations.pdf
https://www.csuohio.edu/sites/default/files/Recycled%20Content%20Copy%20Paper%20Recommendations.pdf
Furniture and furnishings
Yes
A brief description of the published sustainability criteria for furniture and furnishings:
The Office of the University Architect A/E Design Guidelines outline sustainability criteria for construction and renovation products. Relevant sections are included below:
018113.3 Where possible, materials are to be specified to meet or exceed the latest version of the USGBC’s LEED rating system Silver level or better as discussed with the OUA.
018113.4 Provide a minimum of 10 percent requirement for Regional Materials as defined by the current version of USGBC’s LEED rating system.
096500.7 Homogenous linoleum sheet flooring or homogenous linoleum tile made of natural materials is acceptable when rated for extra heavy commercial traffic. A minimum of 45% post‐industrial recycled content is recommended.
030000.5 Exposed concrete floors shall be specified with integral finish and hardener treatment. Separate topping is prohibited. A/E shall specify clear VOC‐compliant water based sealant in Division 9.
064000.5 All casework and countertop particleboard shall be LEED certified or equivalent formaldehyde‐free sheet material such as “Wheatboard”.
099100.5 Preferred Product is Sherwin Williams Harmony, which contains the following properties.
A. Zero VOCs
B. Colorants that do not add VOCs when tinted
C. Anti-microbial
D. Formaldehyde reducing technology
E. Odor eliminating technology
F. ASTM D-2486 Average Scrub Results: 1,000 cycles.
G. ASTM D-4828 Average Washability Results: Good/3.2
099700.2 Mechanical room and other service room floors in all buildings shall be completely sealed from water and moisture penetration to the floors below. Coating shall meet current VOC requirements set by the EPA for special coatings.
A/E Design Guidelines
https://www.csuohio.edu/sites/default/files/DESIGN%20STANDARDS_2020.02.18.pdf
Finish Standards
Finish Standards have been developed by the Office of the University Architect to help provide a more cohesive look to the campus as a whole, as well as allowing for more efficient Zone Maintenance and faster project delivery. Several deciding factors went into these selections, including cost, maintenance, and availability, as well as environmental factors such as recycled content and indoor air quality.
https://www.csuohio.edu/sites/default/files/CSU%20FINISH%20STANDARDS_2018.pdf
018113.3 Where possible, materials are to be specified to meet or exceed the latest version of the USGBC’s LEED rating system Silver level or better as discussed with the OUA.
018113.4 Provide a minimum of 10 percent requirement for Regional Materials as defined by the current version of USGBC’s LEED rating system.
096500.7 Homogenous linoleum sheet flooring or homogenous linoleum tile made of natural materials is acceptable when rated for extra heavy commercial traffic. A minimum of 45% post‐industrial recycled content is recommended.
030000.5 Exposed concrete floors shall be specified with integral finish and hardener treatment. Separate topping is prohibited. A/E shall specify clear VOC‐compliant water based sealant in Division 9.
064000.5 All casework and countertop particleboard shall be LEED certified or equivalent formaldehyde‐free sheet material such as “Wheatboard”.
099100.5 Preferred Product is Sherwin Williams Harmony, which contains the following properties.
A. Zero VOCs
B. Colorants that do not add VOCs when tinted
C. Anti-microbial
D. Formaldehyde reducing technology
E. Odor eliminating technology
F. ASTM D-2486 Average Scrub Results: 1,000 cycles.
G. ASTM D-4828 Average Washability Results: Good/3.2
099700.2 Mechanical room and other service room floors in all buildings shall be completely sealed from water and moisture penetration to the floors below. Coating shall meet current VOC requirements set by the EPA for special coatings.
A/E Design Guidelines
https://www.csuohio.edu/sites/default/files/DESIGN%20STANDARDS_2020.02.18.pdf
Finish Standards
Finish Standards have been developed by the Office of the University Architect to help provide a more cohesive look to the campus as a whole, as well as allowing for more efficient Zone Maintenance and faster project delivery. Several deciding factors went into these selections, including cost, maintenance, and availability, as well as environmental factors such as recycled content and indoor air quality.
https://www.csuohio.edu/sites/default/files/CSU%20FINISH%20STANDARDS_2018.pdf
Information Technology (IT) and equipment
No
A brief description of the published sustainability criteria for Information Technology (IT) and equipment:
All computers and monitors purchased by the Information Services and Technology (IS&T) department are Energy Star® rated.
CSU computers are provided to users with a sleep mode or power management feature. IS&T installs and configures these power features on all CSU owned PCs.
CSU computers are provided to users with a sleep mode or power management feature. IS&T installs and configures these power features on all CSU owned PCs.
Food service providers
Yes
A brief description of the published sustainability criteria for food service providers:
Information about CSU's committment to sustainable dining operations was included the most recent RFP for a dining and catering vendor. Selected excerpts are included below.
CSU aims to minimize food waste while offering healthy, affordable and sustainable food choices on campus including local, organic, certified fair trade, plant-based, and other sustainably sourced foods.
SUSTAINABLE FOOD PROCUREMENT
The successful vendor will:
1. Work with the University and Office of Sustainability to meet or exceed the University’s commitments to increase sustainable food procurement.
2. Work with CSU to utilize AASHE STARS and other metrics to measure procurement.
3. Provide annual reports to CSU documenting food and beverage expenditures on products that hold sustainably or ethically produced certifications, expenditures on plant-based foods, and expenditures on locally sourced foods.
4. Provide a valid methodology and plan for sustainable sourcing and purchasing of food.
SUTSTAINABLE DINING OPERATIONS
The successful vendor will implement measures to decrease the environmental impact of dining operations. Examples include:
1. Reduce energy use through efficient operation of lighting and equipment. Implement resource conserving practices such as lights off after hours. Kitchen equipment and appliances purchased for food service operations should be energy efficient models and ENERGY STAR rated where applicable.
2. Reduce water use through efficient practices in food preparation and cleaning. Implement resource conserving practices such as running full dishwasher loads and prohibiting thawing foods under running water. Kitchen equipment and appliances purchased for food service operations should be water efficient models and WaterSense rated where applicable.
3. Properly dispose of fats, oils, and grease. Used frying oil and oil collected from grease recovery devices shall be recycled through a company that converts food oil and grease into a useful end product, where available.
4. Reduce transportation impacts by consolidating deliveries, prohibiting delivery vehicle idling, and use of alternative fuel vehicles.
WASTE MINIMIZATION
It is imperative that the vendor demonstrate a commitment to waste reductions strategies in dining and catering. The following items are important strategies for meeting CSU’s waste reduction targets.
1. Dining operations shall avoid disposable or single-use utensils, serving ware and other items
a. All takeaway items shall be reusable, made with recovered material, or be compostable
b. Trayless dining shall be maintained in the Viking Marketplace
c. Polystyrene packaging and cups are prohibited
d. Straws shall be available only upon request
e. Condiments shall be available through self-serve dispensers instead of individual-use packets
f. For vendor-catered events in defined areas, vendor shall provide durable service ware and linens whenever operationally feasible and consistent with event specifications
2.The vendor shall comply with CSU recycling systems for all types of materials for which recycling is available locally.
a. Clearly labeled sorting containers shall be placed next to trash containers in prominent locations, in both customer and staff areas, for the collection and storage of materials.
b. Aluminum cans will be selected over plastic bottles in dining initiatives
3. All pre-consumer food waste shall be composted.
4. For vendor-catered events in defined areas, vendor shall provide post-consumer compost collection infrastructure (compost bins, compostable bin liners, instructional signage) and services (emptying, relining, removing) for organic materials and products compostable in local compost programs.
5. Vendor shall manage procurement and food service to minimize food surplus.
6. Establish food donation program for eligible foods so that food suitable for consumption is not composted or disposed of as solid waste.
OUTREACH AND EDUCATION
Sharing information about sustainable dining practices offer the opportunity to educate the campus community and celebrate achievements. To that end, the successful vendor will:
1. Participate in campus based education efforts to promote awareness and understanding of sustainable agriculture, benefits of local foods, organics, and composting.
2. Provide information about environmentally and socially responsible practices to customers through the website, social media, brochures, etc.
3. Clearly identify items that contain local and sustainably-sourced food on menus
4. Offer dining events that specifically showcase local and sustainable meals
CSU aims to minimize food waste while offering healthy, affordable and sustainable food choices on campus including local, organic, certified fair trade, plant-based, and other sustainably sourced foods.
SUSTAINABLE FOOD PROCUREMENT
The successful vendor will:
1. Work with the University and Office of Sustainability to meet or exceed the University’s commitments to increase sustainable food procurement.
2. Work with CSU to utilize AASHE STARS and other metrics to measure procurement.
3. Provide annual reports to CSU documenting food and beverage expenditures on products that hold sustainably or ethically produced certifications, expenditures on plant-based foods, and expenditures on locally sourced foods.
4. Provide a valid methodology and plan for sustainable sourcing and purchasing of food.
SUTSTAINABLE DINING OPERATIONS
The successful vendor will implement measures to decrease the environmental impact of dining operations. Examples include:
1. Reduce energy use through efficient operation of lighting and equipment. Implement resource conserving practices such as lights off after hours. Kitchen equipment and appliances purchased for food service operations should be energy efficient models and ENERGY STAR rated where applicable.
2. Reduce water use through efficient practices in food preparation and cleaning. Implement resource conserving practices such as running full dishwasher loads and prohibiting thawing foods under running water. Kitchen equipment and appliances purchased for food service operations should be water efficient models and WaterSense rated where applicable.
3. Properly dispose of fats, oils, and grease. Used frying oil and oil collected from grease recovery devices shall be recycled through a company that converts food oil and grease into a useful end product, where available.
4. Reduce transportation impacts by consolidating deliveries, prohibiting delivery vehicle idling, and use of alternative fuel vehicles.
WASTE MINIMIZATION
It is imperative that the vendor demonstrate a commitment to waste reductions strategies in dining and catering. The following items are important strategies for meeting CSU’s waste reduction targets.
1. Dining operations shall avoid disposable or single-use utensils, serving ware and other items
a. All takeaway items shall be reusable, made with recovered material, or be compostable
b. Trayless dining shall be maintained in the Viking Marketplace
c. Polystyrene packaging and cups are prohibited
d. Straws shall be available only upon request
e. Condiments shall be available through self-serve dispensers instead of individual-use packets
f. For vendor-catered events in defined areas, vendor shall provide durable service ware and linens whenever operationally feasible and consistent with event specifications
2.The vendor shall comply with CSU recycling systems for all types of materials for which recycling is available locally.
a. Clearly labeled sorting containers shall be placed next to trash containers in prominent locations, in both customer and staff areas, for the collection and storage of materials.
b. Aluminum cans will be selected over plastic bottles in dining initiatives
3. All pre-consumer food waste shall be composted.
4. For vendor-catered events in defined areas, vendor shall provide post-consumer compost collection infrastructure (compost bins, compostable bin liners, instructional signage) and services (emptying, relining, removing) for organic materials and products compostable in local compost programs.
5. Vendor shall manage procurement and food service to minimize food surplus.
6. Establish food donation program for eligible foods so that food suitable for consumption is not composted or disposed of as solid waste.
OUTREACH AND EDUCATION
Sharing information about sustainable dining practices offer the opportunity to educate the campus community and celebrate achievements. To that end, the successful vendor will:
1. Participate in campus based education efforts to promote awareness and understanding of sustainable agriculture, benefits of local foods, organics, and composting.
2. Provide information about environmentally and socially responsible practices to customers through the website, social media, brochures, etc.
3. Clearly identify items that contain local and sustainably-sourced food on menus
4. Offer dining events that specifically showcase local and sustainable meals
Garments and linens
No
A brief description of the published sustainability criteria for garments and linens:
---
Professional service providers
Yes
A brief description of the published sustainability criteria for professional service providers:
Fifteen per cent of the annual total aggregate purchases of services are to be set aside for bidding only to Minority Business Enterprises (MBEs).
CSU requires a minimum 5% participation rate in the Encouraging Growth, Diversity & Equity (EDGE) Program for the acquisition of professional services. EDGE is Ohio's procurement preference program for minority-owned, women-owned, and socially and economically disadvantaged businesses.
For all Requests for Qualifications, submissions are required to identify the EDGE-certified Business Enterprises by name, which will participate in the delivery of the proposed professional services solicited in the RFQ.
CSU requires a minimum 5% participation rate in the Encouraging Growth, Diversity & Equity (EDGE) Program for the acquisition of professional services. EDGE is Ohio's procurement preference program for minority-owned, women-owned, and socially and economically disadvantaged businesses.
For all Requests for Qualifications, submissions are required to identify the EDGE-certified Business Enterprises by name, which will participate in the delivery of the proposed professional services solicited in the RFQ.
Transportation and fuels
Yes
A brief description of the published sustainability criteria for transportation and fuels:
CSU policy dictates that 75% of new vehicles purchased for the CSU motor pool will be alternative fueled vehicles in accordance with EPAct standards.
Optional Fields
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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.