Overall Rating	Gold - expired
Overall Score	72.61
Liaison	Brandon Trelstad
Submission Date	Dec. 20, 2018
Executive Letter	Download

STARS v2.1

Oregon State University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.83 / 6.00	Tara Sanders Registered Dietitian University Housing and Dining Services

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

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:

Part 2

Animal Products

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):

28.63

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

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. We have adopted Monterey 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):

STARS Food and Beverage Inventory v2 Final.xlsx

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 track expenditures for the fiscal year (July 1, 2017-June 30, 2018) on the attached excel spreadsheet.

If uploading output from the Real Food Calculator, provide:

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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Required if pursuing either part of the credit:

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

Optional Fields

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 valued at $35,472.87 Stash Tea (Portland): Local producer, some (not all) fair trade certified 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

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:

https://uhds.oregonstate.edu/food/food-sourcing

Additional documentation to support the submission:

Total Food.Categories 2018 Submission.xls

Data source(s) and notes about the submission:

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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.