Overall Rating	Reporter - expired
Overall Score
Liaison	Marina Zdobnova
Submission Date	March 2, 2018
Executive Letter	Download

STARS v2.1

University of California, Berkeley
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	Reporter	Jack Chang STARS Assessment Fellow (ERG) Sustainability

"---" 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:

21.90

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):

7.50

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):

Cal Dining is committed to serving food at the intersection of delicious, nutritious and sustainable. In addition to focusing on plant-forward cooking, we prioritize using ingredients that are locally grown, humanely treated and environmentally and socially responsible. By reducing the portion of animal products, we have been able to source more humane certified animal products. The majority of the chicken, pork, beef, milk, turkey and eggs are certified by a third party for humane practices. We serve seafood daily and only purchase seafood listed on the Monterey Bay Aquarium's Seafood Watch Good Alternative or Best Choice List. We purchase only fair trade coffee blends from Peet's for all drip coffee served on campus in addition to select fair trade tea options. We work with our produce suppliers to procure as much local produce as possible and have direct farm relationships with two local farms and one cattle rancher. We purchase organic produce whenever possible. Brown's California Cafe, a campus restaurant dedicated to showcasing sustainability, serves only organic produce. Ninety percent of the ingredients used at this location are locally grown or verified by a third party for sustainable practices.

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):

UC Berkeley Food and Beverage.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):

We reviewed all the purchases from the 2016-2017 fiscal year and categorized them based on their third-party certifications, production methods and growing location. The analysis was completed by a student over the summer. We asked for monthly purchase reports from our produce distributor to account for seasonality.

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

http://caldining.berkeley.edu/sustainability

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

The majority of our animal products are humane certified, which is why our number is so low.

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.