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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 57.70
Liaison Jean-François Desgroseilliers
Submission Date May 31, 2016
Executive Letter Download

STARS v2.1

Polytechnique Montreal
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.36 / 6.00 Jean-François Desgroseilliers
Sustainable Development Advisor
Sustainable Development Office
"---" indicates that no data was submitted for this field

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 (0-100):
6.78

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
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):
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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):

Polytechnique Montréal does not have a very specific program in place. In the contract with Aramark, the dining services contractor, it is specified that the coffee and the tea must be fair trade certified. Regarding the organic or the locally sourced products, there is no specific request. Aramark themselves integrate certified food and choose fruits and vegetables distributors who are trying to integrate locally sourced products when it is possible.


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):

Data for the financial year 2014-2015 was collected with the help of the operator of Polytechnique' food services, Aramark. The Aramark team did data mining in their orders management system, SYSCO. They also have started to build a database with information regarding the different sustainability certification that the products they purchase may have and the origin of these products. For the part of food purchases that are bought through local distributors, without being centralised within the SYSCO system, data collection with these local distributors was carried out. They provided the expenses and the origin of the products sold for Polytechnique (for fruits and vegetables, the portion of locally sourced products varies with the seasons, so the distributors provided a letter to confirm the amounts).


Percentage of total dining services expenditures on Real Food A (0-100):
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Percentage of total dining services expenditures on Real Food B (0-100):
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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 No No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services No No
Franchises (e.g. national or global brands) Yes No
Convenience stores Yes No
Vending services Yes Yes
Concessions No No

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
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The website URL where information about the programs or initiatives is available:
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Additional documentation to support the submission:
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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.