Overall Rating | Gold - expired |
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Overall Score | 74.57 |
Liaison | Brandon Trelstad |
Submission Date | Dec. 20, 2019 |
Executive Letter | Download |
Oregon State University
OP-7: Food and Beverage Purchasing
Status | Score | Responsible Party |
---|---|---|
0.69 / 6.00 |
Tara
Sanders Registered Dietitian University Housing and Dining Services |
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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
13
Part 2
Animal Products
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
Food and Beverage Purchasing Inventory
Required if pursuing either part of the credit:
We strive to purchase much of our local produce through a local small organic produce company that partners with local farms. All ground beef is 100% grass fed and local and we serve antibiotic free chicken breast. We have adopted Monterey Bay Seafood Watch standards to guide seafood purchases.
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 track expenditures for the fiscal year (July 1, 2018-June 30, 2019) on the attached excel spreadsheet.
If uploading output from the Real Food Calculator, provide:
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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:
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 | No |
Franchises (e.g. national or global brands) | Yes | Yes |
Convenience stores | Yes | Yes |
Vending services | Yes | No |
Concessions | No | No |
Optional Fields
Here are some products with other sustainability attributes valued at $36556.43
Stash Tea (Portland): Local producer, some (not all) fair trade certified
Monster Cookie Company (Eugene) Cookies: Community Based but less than 50% ingredients local
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
0
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:
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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.