| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.05 |
| Liaison | Jessica Krejcik |
| Submission Date | May 26, 2017 |
| Executive Letter | Download |
Concordia University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.76 / 4.00 |
Isabelle
Mailhot-Leduc Sustainable Food System Coordinator Environmental Health and Safety |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
A brief description of the sustainable food and beverage purchasing program:
In 2015, Concordia University integrated ambitious local sourcing requirements in its new Food Service Contract. The targets that Aramark, the University’s food service contractor, has to reach as per contract are:
• 75% of local fruits and vegetables in the summer months, 50% in the fall and 25% in the winter/spring seasons (with exception to citrus)
• Reasonable efforts to purchase local frozen fruits and vegetables
• Reasonable efforts to purchase soy-based products produced or processed locally
• Free-run shell eggs only
• Canadian dairy products only
• Poultry: 15% raised in Quebec and 3% organic
• Pork: 70% grown in Quebec (with exception of processed pork products)
• Beef: Canadian beef only and 15% grown in Quebec
• Seafood: 90% certified sustainable seafood and No seafood that is on the red list of the Union for Conservation of Nature (UFCN) or any similar organization
• 90% of coffee and tea has to be Fairtrade certified. Generic coffee will not be accepted in non-franchise outlets
• Reasonable efforts to purchase organic products
Regular reporting, after which the university can request a follow-up or a target increase, is also covered in the contract.
In addition to achieving these targets, Aramark holds Local Food Days. On Local Food Days, organized once a month in Concordia’s dining halls, the menu is developed around a theme which showcases local farms.
In 2016, Concordia University was recognized as a Fair Trade Campus. The Fair Trade Campus is a program of Fairtrade Canada that recognizes leadership in social sustainability.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Food sustainability and sourcing benchmarks are monitored by analyzing velocity reports. Reports are submitted by Aramark three times a year (October 26th, January 31st and June 15th ). The information provided by the distributors so that Aramark can produce these reports includes the province of origin and the province of processing of the products purchased. When the province of origin and of processing is Quebec, the product is considered local. To track if the products are “sustainable”, we use third party certifications (organic, MSC, FLO-cert).
A Food Contract Administrator in Hospitality Concordia manages the contract and oversees daily operations as per the agreed terms. Additionally, there’s a Sustainable Food System Coordinator in Environmental Health and Safety.
The Food Advisory Committee meets four times a year, where they discuss existing sustainability objectives, as stated in the 2015 Food Service Contract, and the implementation of new sustainability initiatives on campus. Members of this committee are representatives of the following areas:
• Aramark
• Office of the Vice-President of Services
• Hospitality Concordia
• Environmental Health and Safety Department
• Concordia Student Union
• Graduate Students' Association
• Concordia Food Coalition
Total annual food and beverage expenditures:
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 | --- | --- |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | --- | --- |
| Convenience stores | --- | --- |
| Vending services | --- | --- |
| Concessions | --- | --- |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | Yes |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | --- |
| Marine Stewardship Council (MSC) certification | Yes |
| Signatory of the Real Food Campus Commitment (U.S.) | --- |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
Aliments du Québec au Menu, volet institutions
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
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.