| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 72.07 |
| Liaison | Katie Koscielak |
| Submission Date | May 7, 2020 |
Cal Poly Humboldt
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.00 / 6.00 |
Ron
Rudebock Director HSU 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:
0
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):
Dining Staff at Humboldt State University was unable to provide data showing which and to what extent food and beverage expenditures meet sustainable/ethical production standards, and which and to what extent food and beverage expenditures are plant based. For this reason, at the time of this report, we are unable to provide numeric data required for an acceptable inventory and we are accordingly not accruing points for this credit.
That said, we have provided the total dining purchases summary of the the 2018-2019 fiscal year, although it includes non-food and beverage purchases so the reader should take note of non-food vendors listed under Local Business/Services in the attached Vendor Summary .pdf. The Vendor Purchase summary also shows local vendors. To avoid any seasonal variations, we choose to include the entire year for this analysis.
That said, we have provided the total dining purchases summary of the the 2018-2019 fiscal year, although it includes non-food and beverage purchases so the reader should take note of non-food vendors listed under Local Business/Services in the attached Vendor Summary .pdf. The Vendor Purchase summary also shows local vendors. To avoid any seasonal variations, we choose to include the entire year for this analysis.
If reporting Real/Good Food Calculator results, provide:
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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 | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
At HSU, Dining Services makes a point to work with as many local vendors and service providers as possible, and we are proud that the entities we choose to purchase from share the same commitment to health and sustainability. We have prioritized buying from local vendors over other sustainable food criteria. We are equally careful in the products we choose to purchase from national vending partners, making every effort to expand our selection to companies that promote sustainable practices. We hope to be able to better catalog and record products that meet STARS criteria in future STARS reports, even though we do not have a method for collecting this information at this time.
A very rough, "back-of-the-envelope" estimate for percent of products that are plant based is included in the attachment for additional documentation for this submission, but methods for this estimation are not robust or defensible (one Dining Staff member completed an estimation in their head) and do not align to STARS criteria for this credit, so this figure has not been used for reporting numeric data for this credit.
A very rough, "back-of-the-envelope" estimate for percent of products that are plant based is included in the attachment for additional documentation for this submission, but methods for this estimation are not robust or defensible (one Dining Staff member completed an estimation in their head) and do not align to STARS criteria for this credit, so this figure has not been used for reporting numeric data for this credit.
Website URL where information about the food and beverage purchasing program is available:
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Additional documentation to support the submission:
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.