Overall Rating	Gold - expired
Overall Score	73.91
Liaison	Daryl Pierson
Submission Date	March 1, 2019
Executive Letter	Download

STARS v2.1

Portland State University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.88 / 6.00	Amanda Wolf Program + Assessment Coordinator Campus Sustainability Office

"---" 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:

4.87

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):

20.63

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):

PSU Campus Sustainability Office and Chartwells (aka PSU Eats) 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. -Some of our produce is purchased from a local vendor, from local farms -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 -PSU eats partners with local business (such as Salt & Straw, Marsee Bakery, Alexis Food) -PSU eats cafeteria also features local business, such as ChaChaCha and Bowery Bagels

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 FY18 Chartwells Expenditures_CdGWh60.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):

Data is from July 2018 - January 2019 For larger vendors (Sysco, Charlie's Produce, Alexis, and Corfini) we worked with vendors to get a one month snaphot of what products were either local or third party verified during the month of November. We used these percentages and applied them to total expenditures during the above time period. Some vendors were 100% local or 3rd party certified. 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):

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

Optional Fields

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

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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

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The website URL where information about the programs or initiatives is available:

https://dineoncampus.com/psu

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

Information provided by Chartwells, PSU Eats

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.