Occidental College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Sustainability
Office Sustainability Coordinator Facilities Management |
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):
All invoices from October and February of fiscal year 2023 were uploaded and analyzed using Real Food Challenge principles. about 12% of total purchases counted as RFC compliant, representing a sample of total academic year spending.
Note: at this time, Real Food Challenge was not in operation, so an internal audit was completed using RFC principles. Data was not thrid-party checked by RFC due to an organizational break.
If reporting Real/Good Food Calculator results, provide:
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 | Yes | Yes |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
Optional Fields
Oxy’s own Dining Services has been participating in the Real Food Challenge, a sustainable procurement program, since 2008. In October 2014, Occidental became the 27th national signatory to the Real Food Challenge Campus Commitment. Oxy is strategically located within range of local sources of organic and conventional produce, in addition to many small, family owned businesses that incorporate sustainable practices. We continuously endeavor to replace old sources, products and practices with new and better alternatives that benefit the environment and the dining experience. Student interns actively evaluate procurement and suggest sustainable alternatives, allowing kitchen staff to regularly integrate seasonal local foods and other ingredients with third-party sustainability certifications.
Using the criteria developed by the Real Food Challenge (RFC) as our guide to purchasing and serving sustainable food we strive to integrate these principles into our regular operations, including:
• Serving real food: sourced locally, in season, and without the use of harmful chemicals.
• Serving the most humane and natural animal products: cage free eggs; free range and hormone/antibiotic-free chicken, beef, and pork.
• Serving fish from sustainably managed fisheries.
• Serving foods that are produced with best practices that reflect a valued workforce.
• Serving foods that are affordable to our customers.
• Supporting local farmers and small businesses in our community, and participating in community events. Reducing the distance each meal travels.
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.