| Overall Rating | Gold |
|---|---|
| Overall Score | 74.49 |
| Liaison | Brandon Trelstad |
| Submission Date | Dec. 8, 2021 |
Oregon State University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.49 / 6.00 |
Leticia
Cavazos Sustainability Program Specialist Sustainability Office |
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):
We track expenditures for the fiscal year (July 1, 2018-June 30, 2019) on the attached excel spreadsheet.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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 | No |
| Franchises (e.g., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
We purchase organic produce from a local distributor that works with local farms in the Willamette Valley. We adopted Monteray Bay Seafood Watch for all seafood purchases. All grassfed beef is purchased from a Northwest grassfed cooperative.
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:
Due to the COVID-19 pandemic, information from FY20 was reused for this credit. Information for FY21 was unavailable because of pandemic-related staffing shortages.
Due to the COVID-19 pandemic, information from FY20 was reused for this credit. Information for FY21 was unavailable because of pandemic-related staffing shortages.
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.