| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 72.94 |
| Liaison | John Alejandro |
| Submission Date | Oct. 13, 2017 |
| Executive Letter | Download |
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 |
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:
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):
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):
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.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
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 |
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) :
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:
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.
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.