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  • AASHE-STARS

The Sustainability Tracking, Assessment & Rating System™ (STARS) is a transparent, self-reporting framework for colleges and universities to measure their sustainability performance.

Overall Rating Silver
Overall Score 50.82
Liaison Mary-lee Townsend
Submission Date Sept. 11, 2014
Executive Letter Download

STARS v1.2

Fanshawe College
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete 4.84 / 6.00 Sharon Gordon
Food Services Director
Chartwells
"---" indicates that no data was submitted for this field

Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
40.33

A brief description of the sustainable food and beverage purchasing program:

Chartwells is committed to working with local and regional suppliers to provide and promote local seasonal products and menu choices, while ensuring quality assurance standards are always met. Locally grown produce currently represents 21% of their total produce purchases and they continue to work on opportunities to increase this percentage. Chartwells supports bakers and local artisans who make breads, specialty cakes, and pastries. They also support the local farmers who supply eggs, dairy products, and seasonal produce across Canada.

The School of Tourism and Hospitality operates two successful student run eateries on campus, Olive Olye’s Deli and Saffron’s Restaurant. Purchasing at both eateries is done internally and not through an external food services contractor and as a result, The School of Tourism and Hospitality has ultimate control over the type of products that are purchased. Purchasing staff work closely with Chef Instructors to ensure that preference is always given to locally sourced and/or organic products, and is a source of considerable pride for the group.

The Fanshawe College Student Union (FSU) operates two eateries on campus: Oasis is a marché style restaurant and the Out Back Shack is a 180-seat restaurant and bar. The FSU works with a few different food services providers, each bringing their own individual sustainability offerings to the table. Sysco has many initiatives supporting sustainable agriculture, local sourcing, animal welfare, hunger relief, warehouse.distribution centre efficiency, and quality assurance/food safety.

"Sustainable business practices are a Sysco Core Value. We believe there are significant environmental, economic and social benefits in making our company and operations more sustainable. Sustainability initiatives help us reduce our costs, grow our business, strengthen supplier relationships and attract and retain top talent".

All produce used in FSU eateries are purchased from a local distributor, John's Fruit, that offers a separate product list specifically featuring locally grown produce. This local product list is the first choice for the FSU when purchasing their produce for their eateries. All bread items are purchased from a local bakery, The London Portuguese Bakery, located literally minutes away from the college, and is delivered fresh every day. Specialty items such as bagels and sushi are purchased and delivered daily. Bagels are supplied by the local Great Canadian Bagel store, where all bagels are baked fresh from recipes calling for only the finest natural ingredients with no preservatives. Sushi is from Ah-So Sushi, a local sushi restaurant that has made a commitment to using Canadian salmon as a first choice, and local produce as the seasons and availability allows, however, cucumbers are a staple and are purchased from local greenhouses year round on an ongoing basis.


The Website URL where information about the institution's sustainable food and beverage purchasing efforts is available:

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 and complete the Data Inquiry Form.