Overall Rating	Gold - expired
Overall Score	69.28
Liaison	Katie Koscielak
Submission Date	April 21, 2017
Executive Letter	Download

STARS v2.1

Cal Poly Humboldt
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.64 / 6.00	Kyle McEdward Kitchen Operations Supervisor Dining Services

"---" 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:

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):

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):

Humboldt State University seeks to obtain as much product as possible from local vendors and farmers, ensuring that our footprint remains as small as we can make it.

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):

HSU Local Product Log_final_170525 v3_1.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):

To prepare this inventory we compiled a list of all purchases for the fiscal year and noted all local, community based, sustainability certified items, and those with other sustainability attributes. Using July 2015 to June 2016 we were able to create a complete list of all purchases and then seek out the complimentary data for each category. Where possible, information was taken directly from online websites for each business. Businesses without sustainability info online were called by phone and information was confirmed in verbal discussion.

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	Yes	Yes
Franchises (e.g. national or global brands)	No	No
Convenience stores	Yes	Yes
Vending services	Yes	Yes
Concessions	No	No

Optional Fields

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

HSU works with a handful of food vendors that are small, local businesses that use local products but for which the campus could not verify confirmation with specific criteria as specified in this credit (i.e. vendor sources some local ingredients but not to the 50% of all ingredients level as required). These are listed in tab 2 of the sustainable food and beverage log attached above.

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:

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Additional documentation to support the submission:

Local Product Log Part 2 .xlsx

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.