| Overall Rating | Gold |
|---|---|
| Overall Score | 71.36 |
| Liaison | Michael Chapman |
| Submission Date | Sept. 20, 2023 |
Nova Scotia Community College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.57 / 6.00 |
Martha
MacGowan Project Assistant- Sustainability Facilities & Engineering |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
An inventory of food and beverage purchases that qualify as sustainably/ethically produced:
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
NSCC's catering strategies vary by campus. Our largest catering contractor is Chartwells, located at 4 of our 13 campuses; the remaining campuses are catered by the Culinary Arts program faculty and students or individually contracted local caterers. NSCC's main food supplier is GFS (Global Food Services). Chartwell's, our Culinary Arts programs and individual caterers utilize GFS. Chartwell's mainly uses Sysco.
GFS provided an inventory of the College's collective purchases. The College's Culinary Arts programs inventoried their purchase outside of GFS, and Chartwell's provided an inventory of their food purchases.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
| 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 | Yes |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | No | No |
| Vending services | Yes | Yes |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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.