| Overall Rating | Gold |
|---|---|
| Overall Score | 76.57 |
| Liaison | Katie Koscielak |
| Submission Date | April 11, 2023 |
Cal Poly Humboldt
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.96 / 6.00 |
James
Richards Chartwells Regional District Manager (Resident Dining Manager) Humboldt Dining Services |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
The timeframe for the inventory attached is August 2021 through May 2022, or roughly equivalent to the 2021-2022 Academic Year. Chartwells emailed a complete food and beverage purchase inventory to the campus sustainability analyst, Katie Koscielak, with items tagged as carrying sustainability certifications and being plant based (the initial search for plant based item was based on the product tags for parent category such as "fruit", "vegetables", and other keywords matching to STARS criteria). The analyst reviewed the list, and most items appeared to meet criteria but she made a few minor edits to add in fruit juices and flour, to remove some dairy-filled pastas like raviolis and manicottis, and to remove heavily processed potato products like french fries and tater tots. The inventory is attached. No items were found to meet all three of the institution-affirmed production standards, although roughly $70k in expenditures come from local producers. Non-food items were also removed from the sum of food and beverage expenditures.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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.