Overall Rating | Gold - expired |
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Overall Score | 72.21 |
Liaison | Brandon Trelstad |
Submission Date | Feb. 28, 2017 |
Executive Letter | Download |
Oregon State University
OP-7: Food and Beverage Purchasing
Status | Score | Responsible Party |
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2.00 / 6.00 |
Tara
Sanders Registered Dietitian University Housing and Dining Services |
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indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Yes
Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):
We strive to purchase much of our local produce through a local small organic produce company that partners with local farms. All ground beef is 100% grass fed and local and we serve antibiotic free chicken breast.
Approx. 32% of meat purchases are from sustainable sources:
All ground beef is grass fed, Oregon product
Chicken breasts are antibiotic & hormone free, vegetarian fed
We have adopted Monteray Bay Seafood Watch standards to guide seafood purchases.
An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
We currently do not have a tracking system and the figures provided are based on a conservative estimate.
Percentage of total dining services expenditures on Real Food A (0-100):
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Percentage of total dining services expenditures on Real Food B (0-100):
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Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
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 | No |
Franchises (e.g. national or global brands) | Yes | Yes |
Convenience stores | Yes | Yes |
Vending services | Yes | No |
Concessions | No | No |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Here are some products with other sustainability attributes:
Allann Brothers Coffee &Tea (Albany) Local producer, some (not all) fair trade certified
Stash Tea (Portland) tea Local Manufacturer/Large Distributor
Lochmead (Junction City) milk Local/Large Distributer
Pacific Foods (Tualatin)Soy Milk Local/Large Distributer
Bob's Red Mill (Milwaukie) Local Product/Large Distributer
Monster Cookie Company (Eugene) Cookies Community Based but less than 50% ingredients local
New Morning Bakery (Corvallis) Pastries Community Based but less than 50% ingredients local
Oregon Hazelnuts hazelnuts Local/Large Distributer
Truitt Brothers (Portland) Beans Local product/Large Distributer
Harry's soups Less than 50% ingredients local
Spring Valley Dairy Local cheese and milk Local product/Large Distributor
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
Attached is a map that outlines the 250 range that we used to define local products.
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.