Overall Rating Silver
Overall Score 46.15
Liaison Jessica Bilecki
Submission Date March 4, 2021

STARS v2.2

University of the Pacific
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 2.73 / 6.00 Sia Mohsenzadegan
resident district manager
Bon Appetit
"---" indicates that no data was submitted for this field

Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
7

Percentage of total annual food and beverage expenditures on plant-based foods:
77

An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

Sustainably or Ethically Produced: Dining Services provided a list of fair trade items, typically those ordered for the on-campus grocery store, and an inventory of itemized orders for a period in the fall, summer and spring. The lists were compared and Fair Trade items on the inventory were reported. websites were used to determine other certifications. Items that did not list Fair Trade as a certification on their website were removed.

Plant-based: Categories other than Produce & Plant based proteins are from main supplier invoices. Supplier category of 'grocery' includes all dry goods (spices, beans, pasta, oil, nuts, whole grains, canned fruit & veg) and includes simple processed foods like regular pasta, canned tuna, sauces (A-1, Chalula, tomato, etc). We manually searched items listed under 'grocery' that fit under sub categories (Whole grans, legumes & soy, nuts & seeds, etc.) and recorded them.

For each inventory there is at least one invoice from each season -spring, summer/winter break and fall. Annual data is based on multiplying weekly data for that season by 17 weeks then adding the three seasons. There were two weeks of data for September so weeks were averaged an the averaged used in the seasonal calculation.


Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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Which of the following food service providers are present on campus and included in the inventory/assessment?:
Present? Included?
Dining operations and catering services operated by the institution No No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services No No
Franchises (e.g., regional or global brands) No No
Convenience stores Yes Yes
Vending services No No
Concessions Yes No

Total annual dining services budget for food and beverage products:
$1 million - $4.9 million

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

Bon Appetit has committed to Pacific to purchase 20% of food purchases from
sustainable and local vendors, within 150 miles of campus. The Bon
Appetit companywide initiatives are Farm to Fork and Fish to Fork.
These programs encourages the purchasing of local produce and
sustainable raised fish and states the company’s commitment to
sustainable farming practices.


Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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Raw data provided by Dining services and compiled by Sustainability staff.

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.