To implement Good Food Purchasing Standards, the Sheriff’s Department shall seek the following with respect to jails:
(a) Local Economies: To continue to meet the baseline goals set forth in the 2019 Sheriff’s Department Good Food Purchasing Standard baseline report, with more than 20% of the department’s total food expenditures meeting the criterion of being locally sourced at Good Food Purchasing Standards Level 1. The Sheriff’s Department’s goal is to increase its local food spending allocation from 15% to 20% on vendors who are large- or medium-scale operations, family- or cooperatively-owned, and within 250 miles of San Francisco (Good Food Purchasing Standards Levels 2 and 3), by January 1, 2023.
(b) Environmental Sustainability: To achieve goals set forth in the 2019 Sheriff’s Department Good Food Purchasing Standard baseline report by January 1, 2022, through spending at least 15% of the department’s total food expenditures on products grown without the use of pesticides and/or that have received one or more of the nationally-recognized certifications referenced in the Good Food Purchasing Standards Level 1, or reducing the carbon and water footprint of food purchases by at least 4% after January 1, 2022 (with the goal of doubling the next year), increasing purchasing of products derived from animals raised without the routine use of medically important antimicrobial drugs for disease prevention purposes to 25% by January 1, 2022, and ensuring each year ongoing that no seafood purchases are listed as “avoid” by Monterey Bay Seafood Watch Guide (or other similar environmental monitoring body whose standards may be substituted by the Purchaser).
(c) Valued Workforce: To achieve goals set forth in the 2019 Sheriff’s Department Good Food Purchasing Standard baseline report by January 1, 2022, through spending at least 5% of the department’s total food expenditures on products supplied by vendors with a social responsibility policy that prioritizes non-poverty wages for their employees, labor peace agreements, safe and healthy working conditions, prohibition of child labor, employment benefits, and policies to prevent sexual harassment/assault, a Good Food Purchasing policy, a worker education training program, or are certified by one or more nationally-recognized fair trade organizations, and work with vendors to purchase products for whom the grower, processor, and distributor meet the qualifying criteria. Wherever possible, in evaluation criteria or reference checks for vendors, the Sheriff’s Department shall encourage all vendors to commit to full compliance with labor and employment laws and work to prevent violations from occurring.
(d) Animal Welfare: To achieve goals set forth in the 2019 Sheriff’s Department Good Food Purchasing Standard baseline report by January 1, 2022, through spending at least 15% of the department’s total food expenditures on products supplied by vendors who have received nationally-recognized organic and/or humane certifications (Level 1), and increase purchasing food items at higher levels of animal welfare certifications as recognized in the Good Food Purchasing Standards (Levels 2 and 3) by January 1, 2022, through replacing 35% of the total volume of animal products with plant-based foods and reaching 50% reduction relative to the baseline assessment by January 1, 2024.
(e) Nutrition: To achieve goals set forth in the 2019 Sheriff’s Department Good Food Purchasing Standard baseline report by January 1, 2021, through spending at least 51% of the department’s total food expenditures on Level 1 products, increasing the amount of whole or minimally processed foods by 5% from baseline year, and having fruit, vegetables, and whole grains account for at least 50% of the total food purchases.
(Added by Ord. 134-20, File No. 200244, App. 8/21/2020, Eff. 9/21/2020)