| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 72.63 |
| Liaison | Karen Oberer |
| Submission Date | Aug. 22, 2016 |
| Executive Letter | Download |
McGill University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.34 / 6.00 |
Oliver
De Volpi Executive Chef Food and Dining Services |
Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):
SHHS makes efforts to purchase from local, community-based producers and processors as well as from third-party verified producers and processors. For local and community-based food, SHHS attempts to purchase from cooperatives and family run businesses, ensuring revenue is used to benefit farmers and communities and not special interests. Third party certifications are assessed through expert consultations. Many purchases are assessed through applied student research from students, as well as from internally-hired staff focused on sustainability
An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
The inventory was conducted through internally generated invoices and supplier-provided velocity reports. The timeframe was from September 1st, 2015 - April 30th, 2016. All purchases were looked through; there were no representative samples took. Company websites and direct communication with suppliers and purchasers were also used to produce the inventory.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | Yes | No |
| Franchises (e.g. national or global brands) | Yes | Yes |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
The McGill Feeding McGill project: SHHS purchases 100% of its vegetables from August - October from its own farm on Macdonald Campus. This farm hires students, has extensive student research projects done through it every year, and allows tours for students and the community.
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
Data for some franchises (including Second Cup, Premiere Moisson); no data from independents (Vinh's).
Data for some franchises (including Second Cup, Premiere Moisson); no data from independents (Vinh's).
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.