| Overall Rating | Gold |
|---|---|
| Overall Score | 74.30 |
| Liaison | Joséanne Bélanger-Gravel |
| Submission Date | Sept. 2, 2022 |
Polytechnique Montréal
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.35 / 6.00 |
Joséanne
Bélanger-Gravel Sustainability Advisor Sustainable Development Office |
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):
The inventory is done monthly by counting all the products in each section. Data provided are based on Fall semester 2021 data since it was the only semester with students on campus after the pandemic without any confinement.
Only products with third party verification (fairtrade, organic, MSC, etc...) were taken into consideration.
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 | No | No |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | Yes | Yes |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| 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:
ASAP has a strategic plan based on sustainable development including one priority on A HEALTHY, LOCAL PLATE CONSISTENT WITH THE PRINCIPLES OF SUSTAINABLE DEVELOPMENT. This priority aims for an increase in the percentage of biological and fairtrade food, for an increase of local sourced-food, for a reduction of the ecological footprint of the food offered, and for an increase in the percentage of healthy food.
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:
Data are provided by the dining services named ASaP - Association des Services Alimentaires de Polytechnique (Polytechnique Food Service Association). Total annual dining budget is considered for year 2021-2022.
Food service have been managed for over 50 years by the Undergraduate Student Society (AEP - Association étudiante de Polytechnique). The AEP must ensure the maintenance of services as well as their quality. Since 2019, the AEP has set up a non-profit organization, the Association des Services Alimentaires de Polytechnique (ASaP). ASaP started June 1st 2019 and in Quebec the confinement was from March 13, 2020 to October 12, 2020. Basic services were provided from October 12, 2020 to August 2021 and in Fall 2021, 85 % of the students were back on campus and two food stations were operational. Therefore, the Fall 2021 semester is the most representative of normal activities since the beginning of ASaP's operations.
Data are provided by the dining services named ASaP - Association des Services Alimentaires de Polytechnique (Polytechnique Food Service Association). Total annual dining budget is considered for year 2021-2022.
Food service have been managed for over 50 years by the Undergraduate Student Society (AEP - Association étudiante de Polytechnique). The AEP must ensure the maintenance of services as well as their quality. Since 2019, the AEP has set up a non-profit organization, the Association des Services Alimentaires de Polytechnique (ASaP). ASaP started June 1st 2019 and in Quebec the confinement was from March 13, 2020 to October 12, 2020. Basic services were provided from October 12, 2020 to August 2021 and in Fall 2021, 85 % of the students were back on campus and two food stations were operational. Therefore, the Fall 2021 semester is the most representative of normal activities since the beginning of ASaP's operations.
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.