Stanford University
OP-7: Food and Beverage Purchasing

R&DE Stanford Dining has developed a set of purchasing guidelines and preferences to establish a practical framework and an ongoing process to guide decision making with food sustainability. These guidelines and requirements take into account the best interest of our environment, the social and economic systems on which our food depends, and the health of those to whom we serve food. The guidelines are informed by the most current science and research available and draw upon the input and involvement of many stakeholders within our campus community with the goal of improving the overall health, safety, security and sustainability of our food supply. R&DE seeks to have a thoughtful food purchasing policy that prioritizes food that is healthy, fair, humane, and sustainable. It supports the Menus of Change principles: http://www.menusofchange.org/principles-resources/ R&DE also co-leads the Menus of Change University Research Collaborative: moccollaborative.org More detailed information can be found online in R&DE's Food Ethos. We prefer to purchase food that is: • Local: We prefer food that is grown, raised or processed locally in order to sustain our local economies (especially supporting small and mid-sized farms and companies) and minimize transport, especially of fresh fruit and vegetables. We define three tiers of location: local is within 150 miles, regional is within 250 miles, and statewide refers to California grown produce. • Direct: We prefer to purchase food directly from independently-owned growers, producers and manufacturers. We value knowing who grows our food and having direct relationships with them so that we can improve and learn together. We also prioritize purchasing food from women and/or minority owned businesses. • Organic: We prefer organically, as certified by the USDA National Organic Program, grown food to minimize exposure to harmful pesticides, herbicides, fungicides, and chemical fertilizers for both our customers, farmworkers, pollinators and wildlife, and the environment. We buy many organic products- such as our milk, tofu, salad greens, apples, tea, and many vegetables and herbs we buy direct from local farms. • Agroecological: We prefer to source from farms that plant a diverse number of crops, as opposed to a monoculture, and employ agroecological methods of farming that protect and enhance soil health, biodiversity, and protect and preserve ecosystems. • Humane: We prefer meat and dairy products from animals that are treated humanely and allowed to express their natural behaviors. We prefer products that have a third-party humane certification, such as Food Alliance, Global Animal Partnership, and Certified Humane. All of our beef is grass-fed and our pork butt is Certified Humane. • Raised without Antibiotics & Hormones: We prefer meat, dairy items, and seafood from animals that were never given hormones or subtherapeutic antibiotics (unless sick and under the advice of a veterinarian). All of our chicken, beef, pork butt, and milk must be raised without antibiotics. • Fair: We prefer food that is grown in environments that treat their workers fairly and respectfully, comply with all labor laws, provide safe work environments, and do not employ slave labor. We prefer Fair Trade certified products over those that are not certified. Our coffee is Fair Trade certified. • Sustainable Fisheries: Seafood must be sustainably raised in a way that allows the fishery to sustain itself for future generations without damaging the environment, overfishing, catching bycatch, or using slave labor. We prefer family fisheries that provide economic growth in their communities. We ensure that all of our seafood is Monterey Bay Aquarium Seafood Watch approved.

The Sustainable Food Program Manager collected a calendar year’s worth of data (2016 calendar year) from the 15 main vendors for the dining, café, catering, and concessions run by Stanford Residential & Dining Enterprises. Items were analyzed individually based on the AASHE criteria and the percentage is based off of dollars spent. All items labeled in the inventory organic are, in fact, Certified Organic. Produce from the Stanford Educational Farm is organic, but not certified, but it is counted under Local & Community Based.

Beef purchased by R&DE is grass-fed and pasture raised for its entire life and therefore Stanford considers it sustainable. However, it does not have a third party certification, so it is does not qualify within AASHE’s definition and therefore is not included in the sustainable spend total reported in this credit.