| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.40 |
| Liaison | Luc Surprenant |
| Submission Date | Dec. 2, 2016 |
| Executive Letter | Download |
Université de Montréal
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.97 / 6.00 |
Pascal
Prouteau Director Residences |
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):
Analysis report on the provenance of commodities purchased by Food Services at the Université de Montréal (UdeM)
This report, conducted in the spring of 2016, identified the proportion of food purchased by Food Services that fall under a sustainability criterion for a given period of time.
Purchased food products with one or more sustainable development criteria are:
-certain meat products (patés, certain cuts of pork, eggs);
-milk;
-some fish;
-a significant proportion of fruits and vegetables;
-more than 50% of coffee;
-fresh pasta;
-snacks and bars;
-prepared salads and vegan dishes.
The summary of products purchased by category and the sustainability criteria they meet are detailed in the table provided.
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 "Locality" of a product is determined either by its place of production (fresh) or its place of transformation (processed products).
- A local product must meet at least one of the following sustainability criteria to be considered "local" and "sustainable"
- ''Locality'' was limited to the area within a 400 km radius from the site of consumption or a Aliment Quebec label (Food Quebec).
- The analysis was split according to suppliers (as billing).
- The analysis was then carried over a typical month for each vendor.
- When possible, a month of winter, spring or fall was used to avoid distorting the data on fresh food or the amount of the invoice.
- The analysis covered different periods over the academic year 2015-2016 based on available data.
- Some data is unfortunately missing since distributors and companies do not necessarily reveal the origin of some of their products. Such products were considered "non-local" by default. However, these products were included in the purchases total (denominator).
- Low nutritional value products such as soft drinks were only considered in the purchases total (denominator).
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 | No | No |
| Student-run food/catering services | Yes | No |
| Franchises (e.g. national or global brands) | Yes | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
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:
The data presented for this credit does not contain the list of certain products nor the value of purchases for reasons of confidentiality in compliance with contractual agreements with supliers.
The data presented for this credit does not contain the list of certain products nor the value of purchases for reasons of confidentiality in compliance with contractual agreements with supliers.
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.