Overall Rating Gold - expired
Overall Score 70.59
Liaison Daryl Pierson
Submission Date June 27, 2017
Executive Letter Download

STARS v2.1

Portland State University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.21 / 6.00 Theodore McClain
Food Service Director
PSU Dining
"---" 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:
22.80

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”):
No

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):
100

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):
PSU Campus Sustainability Office and Aramark Food Service have worked to create contractual goals for increasing local and organic food purchasing. Additional criteria such as Fair Trade, Marine Stewardship, and Food Alliance certifications are also favored in food purchasing. -The majority of the produce is sourced from a local distributor, and enhanced tracking of local farm vendors is being implemented. -All the milk and most other dairy products come from Sunshine Dairy, which is local to Portland -All breads served are processed with 250 miles -All seafood is procured in accordance with Monterrey Bay Aquarium's "Seafood Watch" guide. -Portland Roasting coffee is a local company, and supplies the majority of coffee served on campus. Stumptown and Starbucks have 1 bean that is certified organic it is about 3 % of the invoices that we pay in coffee is organic certified.

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 FY16.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):
Invoices are reviewed for food's origin location, organic or other third-party certifications. Additionally, documents from food vendors are obtained to assess where a food product was produced. Produce invoices are now including the state where it was grown. All of this information is compiled into a detailed food tracking spreadsheet that was designed by the Dining Service provider and Sustainability office, with STARS reporting in mind. Vendors/producers were researched as to whether they are independently or cooperatively owned (not publicly traded), whether the headquarters is located locally, along with foods being grown/produced locally.

If uploading output from the Real Food Calculator, provide:

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

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

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 No No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services Yes No
Franchises (e.g. national or global brands) Yes Yes
Convenience stores Yes No
Vending services Yes No
Concessions Yes No

Optional Fields 

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
---

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:
http://campusdish.com/Sustainability.aspx

Additional documentation to support the submission:
Local_Community based food-bev purchases totals 2015-2016.docx

Data source(s) and notes about the submission:
Information provided by PSU Dining Services, Aramark. PSU is currently switching food service providers and will be working with our new service providers to improve food tracking.

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.