Overall Rating	Gold - expired
Overall Score	76.21
Liaison	Lindsey Kalkbrenner
Submission Date	May 5, 2017
Executive Letter	Download

STARS v2.1

Santa Clara University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	1.01 / 6.00	Charles Lewis ASSISTANT GENERAL MANAGER Dining Services by Bon Appetit

"---" 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”):

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):

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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):

Bon Appetit's commitment to purchasing sustainable food and beverage is highlighted in our Flavor First Purchasing Strategy. The three objectives outlined in the strategy are as follows; 1. 100% adherence to our Circle of Responsibility (COR) Initiatives and Food Standards - which outline our sustainability initiatives regarding chicken, turkey, ground beef, shell eggs, fish and seafood, milk, and yogurt; 2. Buy 20% of our food from vendors enrolled in our Farm to Fork program; 3. For all other purchases, buy preferred products through preferred suppliers. Our kitchen principles highlight our food standards that have been created to assure the highest level of food quality for our guests: • Menus are written based on seasonality and availability of regional fresh product. Whenever possible, these are produced locally using sustainable and organic practices. • Turkey and chicken are produced without the routine use of antibiotics as a feed additive. • Our ground beef is Certified Humane from cattle raised on vegetarian feed with no antibiotics or added hormones. • Milk and yogurt are from cows not treated with artificial Bovine Growth Hormone. • Shell eggs are produced cage-free and are certified by Humane Farm Animal Care, Food Alliance or Animal Welfare Approved. • All seafood purchases, wild and farmed, follow the sustainability guidelines of the Monterey Bay Aquarium’s Seafood Watch program. Seafood should be purchased fresh when available locally or frozen at the source to ensure quality, and never air-freighted.

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):

OP7_Inventory_2017_LK_030317.pdf

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

The methodology used to track/inventory expenditures on animal products is calculated on both the corporate level through electronically reported item level data and also on the unit level through invoices that are analyzed by the local team.

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	No	No
Dining operations and catering services operated by a contractor	Yes	Yes
Student-run food/catering services	No	No
Franchises (e.g. national or global brands)	No	No
Convenience stores	Yes	No
Vending services	Yes	No
Concessions	Yes	No

Optional Fields

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

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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:

http://scudining.cafebonappetit.com/wellness/

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

also see: http://www.scu.edu/sustainability/operations/food

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.