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
Complete 0.64 / 6.00 Kyle McEdward
Kitchen Operations Supervisor
Dining Services
"---" indicates that no data was submitted for this field

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:
12

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):
51

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):
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.


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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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

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:
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.