Rowan University
OP-11: Sustainable Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Shante
Walker Institutional Research Analyst Office of Institutional Research & Analytics |
Part 1. Institution-wide sustainable procurement policies
A copy of the policies, guidelines or directives:
The policies, guidelines or directives:
The Office of Contracting and Procurement highlights buying and using environmentally preferable products (EPPs) has become an integral part of public procurement in recent years because it has become clear that this practice benefits the environment, improves efficiency, and often saves money.
Green Purchasing, also known as environmentally preferable purchasing (EPP), is the coordinated purchasing of goods and services to minimize impacts on human health and the natural environment. Alternatives exist for almost every product used that are less hazardous, save energy and water, and reduce waste. A simple first step is to purchase products made from recycled content that are themselves recyclable. EPP may consider raw materials acquisition, production, manufacturing, packaging, distribution, reuse, operation, maintenance or disposal of the product or service.
Executive Order 76(EO76) Issued Jan.06
Directs State Agencies to purchase environmentally preferable cleaning products that minimize potential impacts to human health and the environment, can use up existing inventories, and encourages non-state agencies to do the same. Most importantly, green purchasing attempts to identify and reduce the environmental impact of an organization’s activities and maximize resource efficiency.
Part 2. Life Cycle Cost Analysis
Which of the following best describes the institution’s use of LCCA?:
A brief description of the LCCA policy and/or practices:
Part 3. Product-specific sustainability criteria
To count, the criteria must address the specific sustainability challenges and impacts associated with products and/or services in each category, e.g. by requiring or giving preference to multi-criteria sustainability standards, certifications and labels appropriate to the category. Broader, institution-wide policies should be reported in Part 1, above.
Chemically intensive products and services
A brief description of the published sustainability criteria for chemically intensive products and services:
Opt for a non-hazardous alternative: By purchasing alcohol thermometers as opposed to ones filled with mercury, you can lessen disposal costs while removing the potential for a hazardous chemical spill. Likewise the purchase and use of non-toxic cleaning supplies, can improve worker safety by reducing exposure to noxious chemicals.
Consumable office products
A brief description of the published sustainability criteria for consumable office products:
Consolidate orders: By increasing the number of items ordered in a single order, you can reduce the number of campus deliveries and packaging waste. Our suppliers use fewer shipping cartons. By reducing the number of deliveries made to your office, you are reducing fuel use, carbon emissions and traffic congestion.
Purchase items containing recycled material: We are all aware that there is recycled paper available, but did you know that there are binders, pencils and notebooks that contain recycled material? There is flooring and construction material, office furniture, etc. that employ recycled material.
Furniture and furnishings
A brief description of the published sustainability criteria for furniture and furnishings:
Purchase items containing recycled material: We are all aware that there is recycled paper available, but did you know that there are binders, pencils and notebooks that contain recycled material? There is flooring and construction material, office furniture, etc. that employ recycled material.
Information Technology (IT) and equipment
A brief description of the published sustainability criteria for Information Technology (IT) and equipment:
Food service providers
A brief description of the published sustainability criteria for food service providers:
Coffee production can have a tremendous impact on the social and environmental well-being of the countries where it is produced. Many small farmers throughout the world do not earn a decent wage for the coffee they produce. To make matters worse, unpredictable weather can destroy a farmer's coffee crop, which in many cases is their only source of income. Large coffee production can damage natural habitats and disrupt many native animals. Thankfully there are various responsible production method certification programs that ensure coffee growers get a fair wage and the environment is protected.
We encourage our units to offer a responsible choice based on client and guest preference and availability from the coffee partner.
Responsible production methods are certified in a variety of ways including Fair Trade, Rainforest Alliance, Shade Grown, Bird Friendly, Utz Kapeh, C.A.F.E, and Organic
How we eat affects our planet. The average food item has traveled approximately 1,500 miles to our plates, consuming a great deal of energy. Along the way, nutrients and flavor are lost during transport.
By supporting local farms, we support farmers and the local economy. Nutrients are more likely to be preserved when purchasing fresh and local ingredients. We source ingredients from local (within 250 miles) and regional (within 400 miles) sources as a first choice, to support small and mid-sized American family farms. Our chefs always choose local produce as their first choice.
- Ambrogi Food Distribution
- Landmark Americana/Liquor
- Ry's Bagels
- Bakemark USA
- Liscios Bakery
- Samuels and Sons Seafood Co
- Bonesaw Brewing Co
- Lorenzo Seashore Fruit & Produce
- Chickies & Petes
- Mack the Ice Man
- Sushi Do LLC
- Cream-O-Land
- Driscoll Foods
- Swiss Chalet Fine Food
- Duffields Farm Market
- Performance Food Group
- Sysco
- Gourmet Kitchen
- Philly Pretzel Factory
- US Foodservice Inc
- Hershey Creamery Co
- Pocono Profoods
- Valenzano Winery
- Hops & Grapes
- Prime (DRC Glassboro LLC)
- William Heritage Winery
- Jack & Jill
- Rockland Bakery
- York Street Caterers Inc
In addition to these food and beverage vendors, we partner with over 175 of local companies for other goods to support our community.
The ocean is not as inexhaustible as it once seemed. The U.N. Food and Agriculture Organization (FAO) has estimated that 70 percent of the fish population is fully used, overused, or in crisis. Wild fish populations are declining because of overfishing, lack of regulations, and human consumption. Increased numbers of bycatch and ocean habitat destruction because of fishing gear are also to blame for our troubled oceans. All of these issues combined threaten the health of our oceans and the fish population.
Gourmet Dining follows the guidelines set by the Monterey Bay Aquarium’s Seafood Watch Program and only considers seafood that is rated ‘Best Choice’ (Green) or ‘Good Alternative’ (Yellow) sustainable.
Garments and linens
A brief description of the published sustainability criteria for garments and linens:
Professional service providers
A brief description of the published sustainability criteria for professional service providers:
Transportation and fuels
A brief description of the published sustainability criteria for transportation and fuels:
Optional Fields
Additional documentation to support the submission:
Data source(s) and notes about the submission:
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.