Overall Rating Gold - expired
Overall Score 72.21
Liaison Brandon Trelstad
Submission Date Feb. 28, 2017
Executive Letter Download

STARS v2.1

Oregon State University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 2.00 / 6.00 Tara Sanders
Registered Dietitian
University Housing and Dining Services
"---" 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:
9

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):
7.20

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):
---

Percentage of total dining services expenditures on Real Food B (0-100):
---

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) :
7

The website URL where information about the programs or initiatives is available:
Additional documentation to support 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 and complete the Data Inquiry Form.