Overall Rating Gold - expired
Overall Score 70.35
Liaison Katie Maynard
Submission Date March 2, 2018
Executive Letter Download

STARS v2.1

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

Status Score Responsible Party
Complete 0.86 / 6.00 Jewel Snavely
Campus Sustainability Coordinator, TGIF Grants Manager
Office of 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:
16.14

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):
31.28

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):
UCSB's Residential Dining Services is taking strides to protect, preserve, and regenerate our environmental resources by practicing "Earth Friendly" food habits and helping UCSB on its way to becoming a sustainable community. It is our hope that these initiatives will have a positive impact on our local environment and will make a difference in the lives of those who pass through our doors year after year. Our commitments to customers include purchasing from vendors who have a proven track record of environmental responsibility, participating in the Santa Barbara Sustainable Seafood Program as a certified member, and switching to "green," bio-based cleaning products that have a low environmental impact.

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):
STARS Food and Beverage Inventory 12-20-17.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):
Expenditures on animal products are tracked on a daily basis through an Excel document, where tracked categories include but are not limited to: Item ID; Item Name; Vendor; Cost; Conventional; Sustainable; Note; Locally Grown, Processed, Distributed; 150 miles; Local + Sustainable; 250 miles; USDA.

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) Yes No
Convenience stores Yes No
Vending services Yes No
Concessions Yes No

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://www.housing.ucsb.edu/dining/earth-friendly-dining.htm

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.