Procurement and Food
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Compliance
2026 Benchmark
2030 Build and Institutionalize
2035 Improve and Reassess
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Benchmark % of dollars spent of products and services that have sustainability characteristics and meet third party sustainability certification. Create Sustainable Purchasing Policy
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Benchmark % of dollars spent of products and services that are local, as defined by the area the district serves
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Benchmark & track food purchases, products and meals served across District
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Benchmark % of locally sourced-ingredients, and food products
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Increase procurement of sustainable products and services by 25%
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Increase percentage of dollars spent on local products and services by 25%
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Increase sustainable food purchases to 20% of total food budget
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Increase percentage of dollars spent on locally sourced-ingredients, and food products by 25%
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Increase procurement of sustainable products and services by 50%
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Increase percentage of dollars spent on local products and services by 50%
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Increase sustainable food purchases to 80% of total food budget
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Increase percentage of dollars spent on locally sourced-ingredients, and food products by 50%
California State University Sustainability Policy
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Campuses shall promote use of suppliers and/or vendors who reduce waste, re-purpose recycled material, or support other environmentally friendly practices in the provision of goods or services to the CSU under contract. This may include additional evaluation points in solicitation evaluations for suppliers integrating sustainable and socially responsible practices.
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To move to zero waste, campus practices should: (1) encourage use of products that minimize the volume of trash sent to landfill or incinerators; (2) participate in the CalRecycle Buy-Recycled program or equivalent; and (3) increase recycled content purchases in all Buy-Recycled program product categories.
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Campuses shall continue to report on all recycled content product categories, consistent with PCC § 12153-12217 and shall implement improved tracking and reporting procedures for their recycled content purchases.
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Campuses shall align procedures with state initiatives to report environmental product declarations for select construction materials, consistent with PCC §3500-3505 and state mandates.
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Campuses shall promote circular economies by seeking to reduce waste when considering materials purchases, including but not limited to, office supplies, equipment, classroom supplies, and promotional and giveaway items by minimizing purchase of items that have a short useful life, are unable to be recycled, and/or are made of unsustainable or carbon intensive materials.
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All campus food service organizations should track and increase/improve their sustainable food purchases.
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Campuses and food service organizations shall collaborate to provide information and/or training to staff and patrons on the benefits of, and how to successfully participate in sustainable food service operations.
Procurement
CCC - Procurement Agreements
CollegeBuys Sustainable Procurement Resources
CollegeBuys
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