San Diego State University
OP-6: Food and Beverage Purchasing

SDSU Dining Services is committed to using environmentally conscious vendors, such as: US Foods and American Produce as well from small local vendors when possible. US Food Service, SDSU's main food distributor of dry goods, is dedicated to building stronger communities and creating a cleaner environment. They work with vendors to fight hunger; form partnerships to ensure that facilities and fleets reduce their carbon footprint, and seek out sustainable products for their customers. "US Foods has long recognized the importance of reducing environmental impact by minimizing waste, conserving resources and recycling materials. Sustainability improves every aspect of our business and helps the communities where we do business." www.usfoods.com American Produce, SDSU's main supplier of produce is a family owned business and is one of the few truly local providers of quality fresh produce, providing quick, responsive service from their distribution facility in National City approximately 10 miles from the main campus.

SDSU does not currently publish information on campus food procurement, because information changes frequently. Dining Services procurement estimates that at least 15% of food sold on campus qualifies as sustainably grown local and/or organic based on an overview of vendor information. This likely underestimates the total volume of food purchased that is grown with in 250 miles of campus and purchased on a seasonal basis. Other sustainable food efforts include: Preference for purchasing and featuring foods that are in-season, which ensures that a greater percentage of campus food choices are grown and processed within 250 miles of campus. When feasible Dining Services and SDSU Catering purchase third-party certified food products such as USDA Certified Organic, Marine Stewardship Council Blue Ecolable, Food Alliance and Fair Trade certifications. Dining Services also re-evaluates contracts frequently to provide campus with healthy, affordable, and sustainable food options including those from small and local food vendors.