Food Service Sustainability Plan at Portland State University
Sustainability is part of the University’s mission and it is critical that sustainability is reflected in campus
food services. To move toward the goal of environmental sustainability in the operation of all aspects of
campus dining, the University has established the following goals for sustainable food system practices
(referenced as “Exhibit E” in the Sodexho Food Service Agreement):
1. Utilize sustainable, “green” cleaning products.
2. Coordinate education efforts, each academic term, to promote awareness and understanding of
sustainable food systems and nutrition.
3. Maintain minimum annual levels of local foods procurement (Local to be defined as products grown
and processed in the Northwest (Oregon, Washington, Idaho, and Northern California) with an
emphasis on Oregon and Washington grown and processed products within a 150 mile radius of the
campus). We encourage contractor to strive to exceed these minimums to the fullest extent
economically possible:
i.
30% annual average of total cost of sales, increasing at a rate of 2% per year
ii.
30% annual average of fruits and vegetables purchased, increasing at a rate of 2% per year
iii.
100% milk and dairy products
iv.
100% eggs
v.
50% flour purchased, increasing when economically viable
vi.
50% beef purchased, increasing when economically viable
vii.
15% poultry, increasing when economically viable
viii.
30% pork, increasing when economically viable
ix.
100% salmon and tuna procured in accordance with the Monterrey Bay Aquarium “Seafood
Watch” sustainable fisheries guide
4. Meet the standards equivalent to the Food Alliance in regards to food procurement, labeling, and
marketing of all locally grown and organic foods.
5. Provide annual and quarterly reports to PSU documenting the actual percent of total cost of sales that
are local and the average percentage of locally sourced fruits, vegetables, dairy, flour, eggs, beef,
pork, chicken, and fish.
6. Provide annual and quarterly reports to PSU documenting the actual percent of total cost of sales that
are organic, maintaining minimum annual levels of organic foods procurement of 10%, increasing at
a rate of 1% per year.
7. Comply with and participate in all present and future campus recycling and composting programs
8. Assist PSU in complying with City of Portland’s 50% waste reduction requirements by placing a
strong emphasis on waste reduction.
9. Assist in participating in City of Portland’s pre- and post-consumer food waste diversion policies and
programs.
10. Work in tandem with PSU Recycles! (PSU’s campus recycling program) to quantify and characterize
the waste stream through periodic waste sorts.
11. Provide and collect materials from recycling bins for all catered events that serve beverages or other
items in recyclable containers.
12. Earth friendly “to-go”/catering food containers:
i.
Use paper “to-go” food containers (which are unbleached and contain high levels of recycled
content) or biodegradable containers at all food service locations.
ii.
Prohibit the use of plastic and Styrofoam in the form of cups, plates, bowls, and other to-go
food containers.
iii.
Strictly limit the use of plastics to “to-go” flatware utensils only, with a commitment explore
the future use of biodegradable flatware options.
iv.
v.
Take efforts to maximize opportunities to reduce overall packaging required for food (i.e. use
of paper wraps rather than traditional “to-go” containers that are bulkier and take longer to
compost).
Use paper napkins made with high levels of post-consumer recycled content.
The following Sustainability Plan identifies the key areas and actions to be taken by Sodexho food
services to support the concept of sustainability and achieve the University’s goals listed above. The
following section references each of the University’s goals for sustainable food system practices and
indicates the necessary steps for achieving each goal, resources available, phases of implementation,
and/or tentative timelines.
Goal 1: Utilize sustainable, “green” cleaning products.
The University classifies cleaning products in the following five categories:
(1) All-Purpose Cleaner
(2) General Degreaser
(3) General Disinfectant
(4) Floor Stripper
(5) Bathroom Cleaner
In accordance with the University’s janitorial policy, all cleaning products used by Sodexho campus food
services within each of the above categories must meet the following four (4) criteria:
1. Product does not contain EPA’s 33/50 Program 17 Target Priority Pollutants: PSU is committed to
protection of the environment and, consistent with this, wishes to eliminate the 17 chemicals targeted for
reductions in use, releases, and transfers by EPA’s Voluntary Environmental Protection Partnership. The
Partnership is also referred to as the “33/50 Program.”
The 33/50 Program Target Chemicals are:
·
Benzene
·
Cadmium and Compounds
·
Carbon Tetrachloride
·
Chloroform
·
Chromium and Compounds
·
Cyanides
·
Dichloromethane
·
Lead and Compounds
·
Mercury and Compounds
·
Methyl Ethyl Ketone
·
Methyl Isobutyl Ketone
·
Nickel and Compounds
·
Tetrachloroethylene
·
Toluene
·
1,1,1-Trichloroethane
·
Trichloroethylene
·
Xylene(s)
A complete MSDS and/or manufacturer product information for each product may provide sufficient data
to enable assessment under this criterion.
2. No Sealed Aerosol Spray Cans: No products shall be used on-site that are contained in
pressurized, sealed aerosol spray cans. PSU chooses to eliminate on-site use of products so
delivered because these containers require additional handling to fully discharge product and propellant
and are not reusable or recyclable. All chemical cleaning products must be available in a liquid form or
manual pump action sprays and/or concentrates that can be dispensed into pump bottles for use.
3. Carcinogens: PSU wishes entirely to eliminate the use of products containing known and probable
carcinogens. Accordingly, no chemical cleaning product shall contain constituent compounds that are
classified by EPA as known or probable carcinogens. A complete MSDS for each product may provide
sufficient data to enable assessment under this criterion. This information typically would be found under
the “Health Hazard Data” section (Sec. VI) of the MSDS under “Carcinogenicity.”
4. Not a Hazardous Waste: Products must not constitute hazardous wastes, as defined at 40 CFR (Code
of Federal Regulations) Part 261, when offered for disposal. A complete MSDS for each
product may provide sufficient data to enable assessment under this criterion. This information typically
would be found under Section VII, “Precautions for Safe Handling and Use,” under the “Waste Disposal
Method” portion of MSDS.
Characteristics of Green Cleaning Products:
1. Minimizes skin, eye and respiratory irritation: It is desirable that chemical cleaning products not
contain chemicals that are strong irritants to the skin, eye and respiratory system. Furthermore, it is
desirable for certain chemical cleaning products to be used in liquid form rather than through a delivery
system that “atomizes” or delivers the product as a fine mist. Eliminating such delivery minimizes the
likelihood of inhalation by the user.
2. Biodegradability of products: With respect to cleaners, solvents or any other non-paper product,
“biodegradability” shall mean the definition set forth at subparagraph 4.2.2 of Green Seal Standard GS-8
for General Purpose Household Cleaners. Further, sufficient proof of biodegradability may be shown not
only by conducting product testing as set forth in the referenced standard, but by peer-reviewed literature
or databases or other proof that product biodegradability has been verified. Green Seal is an independent
certifying organization that has developed environmental preferability standards through an open process.
Website: http://www.greenseal.org.
3. No Added Dyes and Fragrances: It is a basic principle of pollution prevention to avoid unnecessary
additives. PSU recognizes that some cleaning products may have a natural odor
associated with the cleaning agent (e.g. a lemon odor in a citrus-based cleaner).
4. Recyclable Containers/Minimization of Non-Recyclable Waste: To minimize the
generation of solid waste, PSU desires that newly delivered chemical cleaning products,
cleaning equipment and machinery, be packaged in recyclable or reusable containers and that users
examine ways of otherwise minimizing non-recyclable waste. Such means may include use of refillable
product distribution devices and/or concentrates. Products that use no, or only a minimal amount of,
polypropylene and/or polystyrene (“styrofoam”) packaging or similar non-recyclable, non-biodegradable
packaging are preferred.
Several cleaning chemical companies and brands provide a full range of environmentally friendly
products, i.e. “EcoLab”. It is recommended that the above guidelines be reviewed and shared with all
cleaning product supplier/manufacturers.
Goal 2: Coordinate education efforts, each academic term, to promote awareness and
understanding of sustainable food systems and nutrition.
Each academic term Sodexho shall execute an educational effort focused on promoting nutrition and
communicating the sustainability efforts of PSU’s campus dining services. Each educational effort shall
provide an understanding of sustainable food system practices by covering one or more of the following
topics on a rotating basis:
 Benefits of eating locally grown and processed foods.
o Fresher – more nutritious
o More flavor
o Benefits the local economy
o Less environmental impact due to shorter travel distances, i.e. lower CO2 from transport.
 Benefits of Fair Trade foods – Regarding social equity issues and fair labor practices.
 Issues with genetically modified foods
 Benefits of hormone-free and antibiotic-free meats, eggs, and dairy products
 Benefits of range-fed beef and free-range chicken – In regards to humane treatment of animals.
 Benefits of using recycled content paper and biodegradable food packaging instead of plastics
o Renewable and recycled products are better than virgin pulp and non-renewable
petroleum based products
o Paper products decompose and can be composted plastic cannot.
 Benefits of composting food waste
 Benefits of organically grown produce
o Healthier – no pesticides or synthetic fertilizers
o Better for the environment – Pesticides and fertilizers contaminate groundwater and fish
habitat.
Partnering with the Food For Thought Café and the Food Alliance may provide opportunities to highlight
joint food service sustainability efforts, shared local suppliers, etc.
13. Goal 3: Maintain minimum annual levels of local foods procurement (Local to be defined as
products grown and processed in the Northwest (Oregon, Washington, Idaho, and Northern
California) with an emphasis on Oregon and Washington grown and processed products within
a 150 mile radius of the campus). We encourage contractor to strive to exceed these minimums
to the fullest extent economically possible:
i.
30% annual average of total cost of sales, increasing at a rate of 2% per year
ii.
30% annual average of fruits and vegetables purchased, increasing at a rate of 2% per
year
iii.
100% milk and dairy products
iv.
100% eggs
v.
50% flour purchased, increasing when economically viable
vi.
50% beef purchased, increasing when economically viable
vii.
15% poultry, increasing when economically viable
viii.
30% pork, increasing when economically viable
ix.
100% salmon and tuna procured in accordance with the Monterrey Bay Aquarium
“Seafood Watch” sustainable fisheries guide
Sodexho shall work with its suppliers to not only meet, but to strive to exceed the minimums stated
above. Charlie’s Produce and The Food Alliance are both resources that can be used to increase levels of
local foods procurement. Sodexho shall communicate the importance of achieving these minimums to
each of its suppliers and its internal purchasing department. All suppliers shall be required to provide
origin and sustainability information on their monthly and quarterly supply summary reports/invoices (see
Goals 5 and 6).
100% of all milk, dairy products, and eggs shall always be procured locally, since there are adequate local
suppliers providing reasonably priced products that reflect low transit costs. Many local wheat farms and
co-ops practice sustainable farming techniques and provide high quality flour that is reasonably priced;
therefore, Sodexho is strongly encouraged to move beyond the minimum procurement goals to purchase
100% local flour. Local bakeries are willing to source local flour. Arrangements can be made to source
baked goods from a local bakery that uses locally grown and sustainably harvested wheat products.
Local, sustainably farmed beef products are available; therefore, Sodexho is strongly encouraged to far
exceed the 50% local minimum procurement level. Sodexho is encouraged to utilize its purchasing power
to influence suppliers of pork and poultry products to increase the availability of local, sustainably farmed
pork and poultry products. Sodexho shall utilize the tools and supplier information provided by the
Monterrey Bay Aquarium “Seafood Watch” Sustainable Fisheries Guide to procure all its fish products.
Portland State University understands the complexities of food procurement and recommends that
sustainable farming practices be a priority to locality in procurement decisions, where factors of price or
supply make these features exclusive from one another. Example: When choosing to procure chicken
products from a local, non-sustainable farm located in Oregon or from a farm located in Colorado that
follows sustainable farming practices equivalent to the Food Alliance (see Goal 4), Sodexho is
encouraged to source from farms using sustainable farming practices to the fullest extent economically
feasible until a local farm using sustainable farming practices is identified as a viable substitute.
Goal 4: Meet the standards equivalent to the Food Alliance in regards to food procurement,
labeling, and marketing of all locally grown and organic foods.
To support PSU’s sustainability goals, Sodexho shall procure foods that are produced in environmentally
friendly and socially responsible ways to the fullest extent possible. Sodexho shall communicate to all
suppliers their preference for all foods grown by Food Alliance Certified farms and/or farms that meet the
standards equivalent to those of The Food Alliance.
Food Alliance standards are as follows:
1. No use of genetically modified seed varieties or livestock breeds.
2. No use of hormones or feed additive (sub therapeutic) antibiotics in livestock production.
3. Continual improvement of management and production practices.
4. No use of high toxicity pesticides, see the Prohibited Pesticide List (Exhibit 2)
Food Alliance Certified farms must also work diligently to:
 Aggressively reduce or eliminate pesticides,
 Conserve soil and water,
 Protect and enhance wildlife habitat,
 Provide safe and fair working conditions, and
 Provide healthy and humane care for livestock.
Goal 5 & 6: Provide annual and quarterly reports to PSU documenting the actual percent of total
cost of sales that are local and the average percentage of locally sourced fruits, vegetables, dairy,
flour, eggs, beef, pork, chicken, and fish. Provide annual and quarterly reports to PSU
documenting the actual percent of total cost of sales that are organic, maintaining minimum annual
levels of organic foods procurement of 10%, increasing at a rate of 1% per year.
All suppliers will be required to provide origin and sustainability information on their monthly and
quarterly supply summary reports/invoices. Detailed summaries of all goods procured must specify the
origin of each item and indicate whether the farm meets sustainability standards similar to the example
below:
Meets Sustainability Standards
Certified
Item
Organic
Apples
No
FA= Food Alliance Certified
Quantity
10 cases
Location
E=Equivalent to Food Alliance
Hillside Farm-Hood River, OR
FA
Price/Unit
$
Total Cost
$
Suppliers providing product that originates from multiple farms, i.e. ground meat products and milk must
indicate the general area that the product is sourced from. For example:
Meets Sustainability Standards
Item
Milk
Certified
Organic
Yes
Quantity
15 gallons
Location
Sun Dairy -Willamette Valley
FA=Food Alliance Certified
E= Equivalent to Food Alliance
E
Price/Unit
$
Total Cost
$
On a quarterly and annual basis the Sodexho general manager shall compile all procurement summaries
from its suppliers for all of the above measured categories and supply the data to an assigned
representative and/or the PSU Sustainability Office for analysis to track the local procurement levels and
to verify that the defined minimums have been met and/or exceeded. This analysis will be a key task of
the Sodexho assigned representative as described in section 13.18 of the Food Service Contract. In
alignment with Goal 3, Sodexho shall work with its suppliers to not only meet, but to strive to exceed the
organic minimum stated above. Charlie’s Produce and The Food Alliance are both resources that can be
used to increase levels of organic foods procurement. Sodexho shall communicate the importance of
achieving the minimum annual procurement level to its suppliers and internal purchasing department.
Goal 7 & 11: Comply with and participate in all present and future campus recycling and
composting programs. Provide and collect materials from recycling bins for all catered events that
serve beverages or other items in recyclable containers.
Sodexho will support the University’s recycling and composting programs by providing staff training,
accommodation for collection containers, assistance with container placement, and will assist in servicing
the collection containers. Sodexho will work with PSU Recycles! to provide and collect items from
recycling bins for all catered events that serve beverages or other items in recyclable containers. Sodexho
shall assist with the servicing and cleaning of the containers used for the campus composting program.
All kitchen staff will be trained on the effective sorting techniques for food waste. Compost training will
be led by the Executive Chef or an individual from the Sustainability Office. All compost program
informational materials will be conveniently placed in high visibility areas to encourage and enforce
proper food sorting. Sodexho staff will be responsible for proper disposal of compostable food waste into
the designated containers located in waste collection areas of all buildings participating in the composting
program. The Sodexho Executive Chef or General Manager shall work with the Sustainability Office to
ensure that compost program materials are available to kitchen staff.
Goal 8 & 9: Assist in complying with City of Portland’s 50% waste reduction requirements by
placing a strong emphasis on waste reduction. Assist in participating in City of Portland’s pre- and
post-consumer food waste diversion policies and programs.
Sodexho will emphasize waste reduction in all its food service operations at PSU. This involves an
emphasis on the procurement of bulk supplies, minimal procurement of individually packaged products,
and taking efforts to clearly communicate PSU’s waste reduction goals to Sodexho suppliers to minimize
packaging used for item transport. In addition to participation in the campus composting program (a
program facilitated by the City of Portland), Sodexho shall participate in the “Fork it Over” program by
donating surplus edible pre-consumer food waste to Portland-area charities and local shelters. Sodexho
will partner with the University to participate in all other future pre-consumer waste diversion programs
offered through the City of Portland.
Goal 10: Work in tandem with PSU Recycles! (PSU’s campus recycling program) to quantify and
characterize the waste stream through periodic waste sorts.
Sodexho shall assist the University with periodic waste sorts performed at each kitchen facility. This
involves providing assistance in labeling waste sort containers and taking efforts to ensure that the sample
does not get mixed up with other site garbage and/or mistakenly hauled away by the waste collection
service before the scheduled sorting event.
Goal 12: Earth friendly “to-go”/catering food containers:
x.
Use paper “to-go” food containers (which are unbleached and contain high levels of
recycled content) or biodegradable containers at all food service locations.
xi.
Prohibit the use of plastic and Styrofoam in the form of cups, plates, bowls, and other
to-go food containers.
xii.
Strictly limit the use of plastics to “to-go” flatware utensils only, with a commitment
explore the future use of biodegradable flatware options.
xiii.
Take efforts to maximize opportunities to reduce overall packaging required for food
(i.e. use of paper wraps rather than traditional “to-go” containers that are bulkier and
take longer to compost).
xiv.
Use paper napkins made with high levels of post-consumer recycled content.
Sodexho shall work to exclusively use paper cups, plates, bowls, and “to-go” containers that are
unbleached and contain high levels of post-consumer recycled content and/or biodegradable containers at
all food service locations. For pre-made food items that require visual presentation (i.e. salads), Sodexho
shall strive to use biodegradable food containers to the fullest extent economically feasible. If costs of
biodegradable containers are prohibitively expensive, plastic wrap in combination with a paper base can
be used as a substitute until less costly biodegradable options are available. Sodexho will not use any
plastic or Styrofoam cups, plates, bowls, or “to-go” containers. Sodexho will strictly limit the use of
plastic to “to-go” flatware utensils to low cost catering events and retail operations where dishwashing
services are not available. Sodexho and the University shall work together to explore options of making
washable eating utensils available at all locations where it is logistically possible. At locations where
washable eating utensils are infeasible, the University strongly encourages Sodexho to explore the more
sustainable alternatives to plastic utensils, i.e. using biodegradable flatware when economically feasible.
Sodexho shall use only unbleached paper napkins containing high levels of post-consumer recycled
content. In support of Goal 8, Sodexho shall take efforts to maximize opportunities to reduce the overall
packaging required for food, which involves designing food product offerings that can be packaged with
paper wraps in place of bulkier “to-go” packaging.