| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 79.55 |
| Liaison | Lindsey Kalkbrenner |
| Submission Date | Feb. 27, 2020 |
Santa Clara University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.11 / 6.00 |
Harvey
Smith Resident District Manager Dining Services |
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Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
20.68
Percentage of total annual food and beverage expenditures on plant-based foods:
29.12
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):
Two undergraduate students at SCU were hired to work as Food Systems Fellows from April to October 2019. This position was co-sponsored by the Center for Sustainability and the Auxiliary Services division. Students analyzed over 11,000 lines of dining services’ purchasing data from October 2018 and February 2019. Bon Appetit Management Company, SCU’s dining services provider, granted researchers access to these line items in several formats: Accounts Payable records of invoice totals, electronic spreadsheets of itemized invoices, and access to physical invoice records for each month. The students used the Real Food Guide 2.1 Standards released by the Real Food Challenge administrators in July 2018. They designated each item as either ‘Vegan’ (“plant based”), ‘Vegetarian’, or neither. Every product was also labeled with a ‘degree of processing’ ranging from ‘Unprocessed/Minimally Processed’ to ‘Highly Processed.’ Research was carefully cross-checked by Real Food Challenge administrators to ensure compliance with the Real Food Standards.
If reporting Real/Good Food Calculator results, provide:
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | Yes | Yes |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$5 million - $9.9 million
Optional Fields
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Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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