| Overall Rating | Bronze - expired |
|---|---|
| Overall Score | 37.63 |
| Liaison | Emma Shipalesky |
| Submission Date | March 23, 2012 |
| Executive Letter | Download |
Northern Alberta Institute of Technology
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.54 / 6.00 |
Kathryn
Howden Director Retail and Ancillary Services |
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
A brief description of the sustainable food and beverage purchasing program:
Timeline for reporting is last fiscal year of operations.
Reporting is based on vendor provided velocity reports.
Food Services seeks to procure local product wherever possible.
All fluid dairies are locally sourced and produced. Beef is Alberta Beef processed locally.
75% of all poultry is produced locally. All non-franchised coffee operations are Fair Trade Certified and where possible, organically grown. Trans fat free oil products are sourced and processed locally.
Food Services is developing a procurement policy using a triple bottlom line policy to procurement focusing on the three pillars: people (social); planet (ecological) and profit (economic) as the guiding principles.
This approach is consistent with NAIT's CSR policy and commitment to stakeholders who are affected directly or indirectly by our institutes actions.
Working with departments within the Alberta Government and third party certification programs NAIT is taking part in a pilot project to help with the development of the local food supply chain and standardized labelling program to advise consumers of what they are purchasing.
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:
NAIT's School of Hospitality and Culinary Arts also provides dining services on campus and 20 percent of food expenditures meets the criteria for this credit.
http://www.nait.ca/54678.htm#menus
http://www.nait.ca/55525.htm
Shannon Williamson
Food Procurement Coordinator
School of Hospitality and Culinary Arts
NAIT's School of Hospitality and Culinary Arts also provides dining services on campus and 20 percent of food expenditures meets the criteria for this credit.
http://www.nait.ca/54678.htm#menus
http://www.nait.ca/55525.htm
Shannon Williamson
Food Procurement Coordinator
School of Hospitality and Culinary Arts
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.