Overall Rating Silver - expired
Overall Score 63.09
Liaison Elida Erickson
Submission Date April 17, 2015
Executive Letter Download

STARS v2.0

University of California, Santa Cruz
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.76 / 4.00 Tim Galarneau
Food Systems Education & Research Specialist
CASFS
"---" indicates that no data was submitted for this field

Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
30

A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:

produce inventory sample--example of tracking


Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Yes

Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
42

A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---

A brief description of the sustainable food and beverage purchasing program:

At 21.5% of current food purchases, UCSC has met and exceeded the UC systemwide policy goal of reaching 20% sustainable food purchases by 2020. With the broader concept of local being included we are at 30%. This includes all organic coffee and teas. Local organic produce, produce directly from the campus organic farm, aquaponics, local dairy, sustainable seafood, and 100% cage free eggs. Additionally, the UCSC Chancellor signed onto the "Real Food Challenge" in February 2012, agreeing to pursue a goal of 40% "Real Food" by 2020, meeting the challenge's criteria for local, sustainable, local and/or responsibly grown.


A brief description of the methodology used to track/inventory sustainable food and beverage purchases:

We utilize Food Pro and a technical assistance package we have built in with Real Food Challenge coding. We have a team of 3-4 students that work with Dining and our campus Food Systems Working Group to undertake a year long coding and analysis process as we are constantly shifting products and new vendors come on line.


Total annual food and beverage expenditures:
8,236,000 US/Canadian $

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
Franchises Yes Yes
Convenience stores Yes Yes
Vending services Yes No
Concessions No No

Has the institution achieved the following?:
Yes or No
Fair Trade Campus, College or University status No
Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) Yes
Marine Stewardship Council (MSC) certification ---
Signatory of the Real Food Campus Commitment (U.S.) Yes

A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:

All UCSC Dining operations are certified Green Businesses through the Monterey Bay Green Business Program and the City of Santa Cruz.

Although we are not MSC certified, at least 50% of our seafood meet or exceed the Monterey Bay Aquarium's Seafood Watch program.


The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:

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 and complete the Data Inquiry Form.