| Overall Rating | Reporter - expired |
|---|---|
| Overall Score | |
| Liaison | Kira Stoll |
| Submission Date | March 2, 2018 |
| Executive Letter | Download |
University of California, Berkeley
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
Reporter |
Jack
Chang STARS Assessment Fellow (ERG) Sustainability |
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:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
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):
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.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
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 |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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 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.