Overall Rating	Gold - expired
Overall Score	72.94
Liaison	John Alejandro
Submission Date	Oct. 13, 2017
Executive Letter	Download

STARS v2.1

University of San Diego
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.58 / 6.00	Carol Norman Director of Dining Services 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”):

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):

USD Dining Services is dedicated to meeting the challenge of offering fresh, wholesome foods in a way that supports local food sources, considers the environmental impact of our decisions and guarantees healthy alternatives in each of our restaurants. Dining Services purchases products locally and organically when possible to offer a wide variety of sustainable dining options. For example, one of our restaurants, La Paloma, offers sustainable tuna caught with the pole and line method and provided by a local company; free-range Jidori chicken; antibiotic and hormone-free beef; and unrefined California olive oil.

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):

USD- STARS Food and Beverage Inventory v2.1.3 Feb 26.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):

Invoices from food providers were pulled between July 1, 2016- March 4, 2017. This was used as the sample period for the food expenditures. Our largest provider was able to categorize expenditures by third-party verification and other attributes. The full spreadsheet was then processed in a pivot table to pull out qualified expenditures. The summary sheet shows those tallies. Other food providers were calculated based on conversations and tallies of invoices from local providers (e.g. coffee expenditures, both local and fair trade) as well as baked goods from small (under $1m) locally owned stores.

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	No	No
Franchises (e.g. national or global brands)	No	No
Convenience stores	Yes	Yes
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 :

All dining locations feature alumni-owned, locally operated, Ryan Bros. Fair Trade and organic coffees and teas. http://www.ryanbroscoffee.com

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://www.sandiego.edu/dining/resources/sustainabilty.php

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

USD Dining is dedicated to meeting the challenge of offering fresh, wholesome foods and to do so in a way that supports local food sources, considers the environmental impact of our decisions and guarantees healthy alternatives in each of our restaurants. Also see http://www.sandiego.edu/dining/resources/#Letter Future opportunities include utilizing students to inventory items and vendors individually via the real foods calculator.

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.