Northern Arizona University
OP-11: Sustainable Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
2.25 / 3.00 |
Dayna
McKay Data Analyst Office of Sustainability |
"---"
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:
This is an over arching policy provided by our Purchasing and Contracting Department.
It includes general notes on all products and specifics on
computers, appliances and electronics toner cartridges, and cleaning and janitorial products.
It includes general notes on all products and specifics on
computers, appliances and electronics toner cartridges, and cleaning and janitorial products.
Part 2. Life Cycle Cost Analysis
Yes
Which of the following best describes the institution’s use of LCCA?:
Institution employs LCCA as a matter of policy and standard practice when evaluating all energy- and water-using products, systems and building components
A brief description of the LCCA policy and/or practices:
NAU's Design Guidelines mandates that when planning and designing projects, it is required that we "Develop and compare alternatives:
During Design Development, the project team will test alternative systems using Life Cycle Cost Analysis . Proposed alternatives will be presented, recommended alternatives discussed, and selected alternatives documented in an energy model report included in the design development documents."
Under this guideline, new technologies, and materials are evaluated for their LCC and implemented for maintenance across campus.
During Design Development, the project team will test alternative systems using Life Cycle Cost Analysis . Proposed alternatives will be presented, recommended alternatives discussed, and selected alternatives documented in an energy model report included in the design development documents."
Under this guideline, new technologies, and materials are evaluated for their LCC and implemented for maintenance across campus.
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:
Our NAU General Sustainability Policy states:
Procure cleaning and janitorial products that are Green Seal™ or UL Environment (EcoLogo)™ certified and/or meet similar criteria for cleaning and janitorial products.
Procure cleaning and janitorial products that are Green Seal™ or UL Environment (EcoLogo)™ certified and/or meet similar criteria for cleaning and janitorial products.
Consumable office products
No
A brief description of the published sustainability criteria for consumable office products:
Although not acceptable for this credit, below is text from NAU's General Sustainable Purchasing Policy.
PUR 204-00-02: Contain a high recycled content, especially post-consumer recycled content.
Collect used toner cartridges by the Campus Supply department and return for recycling
PUR 204-00-02: Contain a high recycled content, especially post-consumer recycled content.
Collect used toner cartridges by the Campus Supply department and return for recycling
Furniture and furnishings
No
A brief description of the published sustainability criteria for furniture and furnishings:
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Information Technology (IT) and equipment
Yes
A brief description of the published sustainability criteria for Information Technology (IT) and equipment:
Below is text from NAU's General Sustainable Purchasing Policy, PUR 204-00-02:
Contracting and Purchasing Services will include a sustainable purchasing statement in its solicitation documents that reads, “Northern Arizona University is committed to buying products with recycled content or environmentally sustainable alternatives. Identify all environmentally sustainable features of the offered and supply all relevant specifications about the product. Include in the offer, information regarding your firm’s overall sustainable efforts.” In such appropriate cases, evaluation criteria will be included in the solicitation of the firms’ sustainable efforts.
The University preference is to utilize the following operational initiatives to support sustainable procurement:
1. All campus-standard computers purchased meet the ePEAT Gold, Silver or Bronz Standard and at least EnergyStar 4 standard.
Contracting and Purchasing Services will include a sustainable purchasing statement in its solicitation documents that reads, “Northern Arizona University is committed to buying products with recycled content or environmentally sustainable alternatives. Identify all environmentally sustainable features of the offered and supply all relevant specifications about the product. Include in the offer, information regarding your firm’s overall sustainable efforts.” In such appropriate cases, evaluation criteria will be included in the solicitation of the firms’ sustainable efforts.
The University preference is to utilize the following operational initiatives to support sustainable procurement:
1. All campus-standard computers purchased meet the ePEAT Gold, Silver or Bronz Standard and at least EnergyStar 4 standard.
Food service providers
Yes
A brief description of the published sustainability criteria for food service providers:
This list is the specific language we used in our most recent RFP for a dinning vendor.
11. SUSTAINABILITY
11.1. The University is sensitive to the environmental impact of waste created by its Campus Dining Program and thereby encourages the Offeror to participate in all University and City of Flagstaff, Arizona environmental initiatives to include, but not limited to composting and recycling of cardboard boxes, paper, glass, plastic, steel and grease.
11.2. Procure Arizona and local grown products whenever possible.
11.3. Procure organic or sustainably produced foods. When purchasing beef, poultry, and pork, emphasis to be placed on purchasing animals not given antibiotics, hormones, or other drugs. Procurement of free-range, organic, and/or grass-fed animals is encouraged.
11.4. Provide at minimum one (1) retail dining location featuring certified fair-trade or Rain-forest Alliance Certified coffee.
11.5. Offeror is encouraged to make recommendations for expanding and enhancing current campus sustainability initiatives.
11.6. Coordinate education targeting students, faculty, staff, and visitors promoting awareness and understanding of sustainable food systems to include information regarding new and continued sustainable practices within the Campus Dining Program.
11.7. Comply with any appropriate sections of the Campus Sustainability Action Plan.
11.8. Provide annual reports documenting the percentage of total cost of sales that is local (by food category), and the percentage of total cost of sales that is organic or sustainably produced by food category.
11.9. Reduce the environmental impact, where and when feasible, created by disposable take out/to go food and beverage containers by using biodegradable containers and utensils whenever possible.
11.10. Limit or prohibit the use of traditional plastic and styrofoam materials in the form of cups, plates, bowls, forks, spoons, knives, and other utensils whenever possible.
11.11. Maximize opportunities to reduce overall packaging required for food such as using paper wraps for sandwiches rather than traditional plastic containers.
11.12. Use paper napkins made with high levels of post-consumer recycled content.
11.13. Offer and market beverage discounts to anyone using a reusable mug.
11.14. Reduce beverage cup waste by sourcing with the University's Pouring Rights contractor's recyclable cups.
11.15. Reduce bottled water bottle waste on campus and at catered events whenever possible.
11.16. Participate in any pre- or post-consumer composting program(s) available on campus in order to minimize kitchen waste-stream volume.
11. SUSTAINABILITY
11.1. The University is sensitive to the environmental impact of waste created by its Campus Dining Program and thereby encourages the Offeror to participate in all University and City of Flagstaff, Arizona environmental initiatives to include, but not limited to composting and recycling of cardboard boxes, paper, glass, plastic, steel and grease.
11.2. Procure Arizona and local grown products whenever possible.
11.3. Procure organic or sustainably produced foods. When purchasing beef, poultry, and pork, emphasis to be placed on purchasing animals not given antibiotics, hormones, or other drugs. Procurement of free-range, organic, and/or grass-fed animals is encouraged.
11.4. Provide at minimum one (1) retail dining location featuring certified fair-trade or Rain-forest Alliance Certified coffee.
11.5. Offeror is encouraged to make recommendations for expanding and enhancing current campus sustainability initiatives.
11.6. Coordinate education targeting students, faculty, staff, and visitors promoting awareness and understanding of sustainable food systems to include information regarding new and continued sustainable practices within the Campus Dining Program.
11.7. Comply with any appropriate sections of the Campus Sustainability Action Plan.
11.8. Provide annual reports documenting the percentage of total cost of sales that is local (by food category), and the percentage of total cost of sales that is organic or sustainably produced by food category.
11.9. Reduce the environmental impact, where and when feasible, created by disposable take out/to go food and beverage containers by using biodegradable containers and utensils whenever possible.
11.10. Limit or prohibit the use of traditional plastic and styrofoam materials in the form of cups, plates, bowls, forks, spoons, knives, and other utensils whenever possible.
11.11. Maximize opportunities to reduce overall packaging required for food such as using paper wraps for sandwiches rather than traditional plastic containers.
11.12. Use paper napkins made with high levels of post-consumer recycled content.
11.13. Offer and market beverage discounts to anyone using a reusable mug.
11.14. Reduce beverage cup waste by sourcing with the University's Pouring Rights contractor's recyclable cups.
11.15. Reduce bottled water bottle waste on campus and at catered events whenever possible.
11.16. Participate in any pre- or post-consumer composting program(s) available on campus in order to minimize kitchen waste-stream volume.
Garments and linens
No
A brief description of the published sustainability criteria for garments and linens:
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Professional service providers
No
A brief description of the published sustainability criteria for professional service providers:
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Transportation and fuels
No
A brief description of the published sustainability criteria for transportation and fuels:
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Optional Fields
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
Information provided by: Purchasing@nau.edu
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.