STARS 2.

2 Food and Beverage Purchasing Inventory

points in the Food and Beverage Purchasing credit.

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STARS 2.2 Food and Beverage Purchasing Inventory
This template is provided to help STARS participants document purchases that earn points in the Food and Bev

Step 1 Record total food and beverage expenditures during the reporting period.

Institution

Reporting period (e.g., Jan. - June 20198

Total food and beverage expenditures in the

reporting period

Currency used (e.g., USD, CAD, MXN, AUD, EUR)

Record purchases that are sustainably or ethically produced in the appropriate tab(s), be
Step 2 affirmed production').

Step 3 Record expenditures on plant-based foods in the appropriate tab. A detailed inventory is

Step 4 Access the STARS Reporting Tool to upload the completed spreadsheet and report the fo
expenditures on products that are sustainably or
ethically produced

Percentage of total annual food and beverage

expenditures on plant-based foods

For additional guidance, visit the STARS Help Center.

asing Inventory
ent purchases that earn points in the Food and Beverage Purchasing credit.

ures during the reporting period.

AASHE Test Campus

Sept. 2017 - April 2018

100,000.00

USD

ethically produced in the appropriate tab(s), below ('Certified/verified purchases' and 'Institution-

s in the appropriate tab. A detailed inventory is NOT required.

ad the completed spreadsheet and report the following results:

2.70% READ ONLY. DO NOT EDIT.

42.75% READ ONLY. DO NOT EDIT.

STARS 2.2 Food and Beverage Purchasing Inventory
Certified/verified purchases
To count as sustainably or ethically produced, a food or beverage product must meet one or more of the standa
listed in Standards and Terms. NGO-recommended seafood should also be reported here, whether or not it car

Product name, label, or brand Product description/type

Good Bread baked good

Kosmo Tea tea
ng Inventory
Total expenditures on certified/verified
e product must meet one or more of the standards 1,500.00
products
uld also be reported here, whether or not it carries certifications.

Recognized sustainability standard met Notes (e.g. other standards met) Total spend

Certified Organic (any IFOAM-recognized standard) 1,000.00

Fairtrade mark (Fairtrade International) Most varieties also Certified Organic 500.00
READ ONLY. DO NOT EDIT.
 To qualify
product m
sourced
a short fo
supply ch
passes
transpare
informati
STARS 2.2 Food and Beverage Purchasing Inventory about the
productio
Institution-affirmed production
An exemption from the certification/verification method,
requirement is granted to producers who are engaged in sustainable produ
not cost effective (e.g., campus farms/gardens and small producers). sustainab
the produ
Name of the farm, boat, or the cons
Product description/type Source and prov
harvester
Acme Farms Produce Local/regional food hub traceabil
through a
College Gardens Herbs Campus farm or garden stages o
productio
processin
distributio

To qualify, ALL of the following criteria must be met:

1) The product is single-ingredient (e.g., apples, coffee, fish).
2) The
3) The institution
product is is
sourced
able tothrough a short
affirm (e.g., food supply
through chain
site visits (SFSC) that provides
or documentation fullproducer
from the traceability from identifiedt
or intermediary)
Code of Conduct for Responsible Fisheries, or the principles of fair trade adopted by the World Fair Trade Orga
 To qualify, a
product must be
sourced through
a short food
supply chain that
passes To qualify, there
transparent must be a
information minimal number
about the origin, of intermediaries
production (ideally, no more
method,
aged in sustainable and but for whom certification isthan
production, one)
either not accessible or
sustainability of between
the product to identified farms,
the consumer
Supplier/intermediary boats,affirms
Institution or that the production
and provide full
(if not directly sourced) harvesters, and
methods are consistent with:
traceability
Southeast Food Hub institutions.
Principles of organic agriculture (IFOAM)
through all
n/a Principles of organic agriculture (IFOAM)
stages of
production,
processing, and
distribution.

aceability from identifiedthat

ducer or intermediary) farms, boats, or harvesters
the production to theare
methods used institution.
consistent with the principles of organic agriculture articulated in I
e World Fair Trade Organization (WFTO).
 Total expenditures on institution-
1,200.00 READ ONLY. DO NOT EDIT.
affirmed products

Evidence on which the affirmation is based

(e.g., site visits or documentation from the Total spend
producer)
Food hub passes information about each farm, 1,000.00
Garden manager has verified that organi 200.00

h the principles of organic agriculture articulated in IFOAM COROS, the FAO

STARS 2.2 Food and Beverage Purchasing Inventory
Plant-based
nuts and seeds; foods
plant oils; herbs and spices; simple combinations of these foods and their derivatives; and
vegetarian/vegan alternatives to meat and dairy.

A detailed inventory of plant-based foods is not required. You may provide as much or as a little detail here as y

Product category or type [EDIT AS NEEDED]

Produce
Whole grains
Legumes and soy foods
Nuts and seeds
Plant oils
Herbs and spices
Coffee and tea
Processed culinary ingredients derived from plants or nature
Simple processed foods composed primarily of the above
Vegetarian/vegan alternatives to meat and dairy
hasing Inventory
Total expenditures
nations of these foods and their derivatives; and on plant-based foods 42,750.00

ou may provide as much or as a little detail here as you wish.

Notes Total spend

20,000.00
5,000.00
2,500.00
1,250.00
1,250.00
1,250.00
2,500.00
Includes vegetable oils, sugar, and honey 1,500.00
Includes canned or bottled vegetables, fruits, and legumes; tomato 5,000.00
Includes plant-based ‘milks’, meat substitutes, margarines and spr 2,500.00
READ ONLY. DO NOT EDIT.
STARS 2.2 Food and Beverage Purchasing Inventory
Standards and Terms
Plant-based foods
Consistent with Menus of Change, plant-based ingredients and foods are defined as “fruits and vegetables (produce)
Short food supply chain
Short food supply chains (SFSCs) are defined as supply chains with a minimal number of intermediaries (ideally, no
Small producer
To count as sustainably
Consistent or ethically
with FLOCERT, produced,
Fairtrade a food or beverage
International, product
and the World must
Fair meetOrganization
Trade one or more of(WFTO),
the following standards.
a small produce C
however exemptions are provided for NGO-recommended seafood and institution-affirmed production, as outlined below.
Sustainable agriculture
International standards
Other sustainability
- Biodynamic standards
Certified and ISO Type I ecolabels developed/administered by a Global Ecolabelling Network or ISEAL Alliance m
(Demeter)
the minimum crop production standards outlined in a relevant IFOAM-endorsed organic program or IFOAM Common Objectives and Re
Sustainable seafood
International standards
- Marine Stewardship Council blue ecolabel (paired with MSC Chain of Custody
Fair trade/labor
International standards
Other fairFair
- Ecocert trade/labor
Trade (EFT)standards developed/administered by a farmworker organization or a Global Ecolabelling Ne
member organization.
Humane animal care
International standards
- Animal Welfare Approved (A Greener World)
Other animal welfare standards and ISO Type I ecolabels that exceed the minimum animal husbandry standards outlined in a relevant I
COROS.
Student-led
running theverification
Real Food programs
Calculator and validated by the Real Food Challenge (U.S.).
eggs, and honey). Vegan products are vegetarian products for which no ingredients, processing aids, or substa
used at any stage of production and processing.
ing Inventory

ods are defined as “fruits and vegetables (produce); whole grains; beans, other legumes
h a minimal number of intermediaries (ideally, no more than one) between identified
ct must
Fair meetOrganization
Trade one or more of(WFTO),
the following standards.
a small producerCertification/verification
or small-scale producer is required,
is “a
nstitution-affirmed production, as outlined below.

- Salmon Safe Certified - U.S.

- USDA Transitional Organic - U.S.
ered by a Global Ecolabelling Network or ISEAL Alliance member organization OR that meet or exceed
ed organic program or IFOAM Common Objectives and Requirements of Organic Standards (COROS).

- Sailors for the Sea Blue list - Japan

- WWF/Good Fish Foundation (Green and Amber/Yellow list) - Africa, Asia, Europe

Regional standards
rmworker organization or aInitiative
- Equitable Food Global certified
Ecolabelling
- U.S. Network, ISEAL Alliance, or WFTO

Regional standards
- AGA-Certified Grassfed - U.S.
nimum animal husbandry standards outlined in a relevant IFOAM-endorsed organic program or IFOAM

od Challenge (U.S.).
which no ingredients, processing aids, or substances of animal origin have been