| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 76.79 |
| Liaison | Mike Wilson |
| Submission Date | Jan. 27, 2017 |
| Executive Letter | Download |
University of Victoria
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.52 / 6.00 |
Susan
Kerr Sustainability Coordinator Office of Campus Planning and Sustainability |
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):
Since UVic does not have any chain or corporate food service contractors to operate on campus, it gives the Food Services group flexibility to support local food growers and producers. UVic purchases an estimated average of 35% of all our food from local suppliers, which is located within a 250 mile or 400 km radius. This has been accomplished by the UVic Food Services staff through careful relationship and capacity-building with local farmers and small food producers (e.g. bakeries and pizza makers) to help enable them to be able to supply to the university on a regular basis, at stable prices. UVic also works closely with local distributors that bring local and community-based organizations, and third-party certified products to our campus on Vancouver Island. Vegetarian, vegan and no-red meat meals are very popular at UVic.
Food purchasing is conducted through collaborative team efforts of food services employees: Executive Chef, Executive Sous Chef, Registered Dietitian, Retail Manager, and Catering Manager. Input from the campus community - especially students - are consulted in what types of food and beverage they wish to see on campus as UVic has strong student leadership in increasing food security, awareness in food systems and reduction of food waste. University Food Services makes efforts to reach the goals outlined in the Sustainability Action Plan Section 5.3 to support sustainable food procurement, meet the students' needs while maintaining affordable prices for the campus community. See: http://www.uvic.ca/sustainability/assets/docs/policy/action-plan-2014.pdf
Purchasing outdoor farm fresh produce are of course seasonal. UVic has hired the services of a distributors and suppliers that ensure that many fresh seasonal (April to October) fruits and vegetables are purchased locally and from community-based businesses/farms. Year-round, however, produce grown in local greenhouses (within 400 km/250 mi) are delivered to our campus (i.e. tomatoes, cucumbers, lettuces, bell peppers, corn, etc.).
In addition, for the past eight years 100% of coffee purchased on campus and sold in all the food outlets has been organic and fair trade certified. UVic was also the first campus in Canada to sell coffee that is certified "Beyond Fair Trade" (Doi Chaang Coffee). There is also a large selection of fair trade certified teas, chocolates and sugar available. All raw eggs used are cage-free, all poultry is local, and no farmed salmon and white fish (only wild) is sold anywhere. Our UVic "convenience" stores stock a large array of third-party certified confectionery items, fresh fruits (BC apples, peaches, apricots, grapes, nectarines, etc.), and locally baked goods. Most foods in our food outlets, stores, and catering (i.e. sandwiches, soups, rolls, wraps, dahls, salads, etc.) are prepared on campus by UVic employees.
See:
http://www.uvic.ca/sustainability/topics/dining/index.php
http://www.uvic.ca/services/food/about/sustainability/index.php
http://www.uvic.ca/services/food/about/sustainability/initiatives/index.php
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 inventory involved visiting every food outlet, retail store, servery and kitchen on campus. Stock on the shelves and counters were recorded. Interviews were conducted with UVic's Executive Chef (and primary purchaser), Retail Managers, Catering Coordinator, and other operational staff that are involved in food on campus. Internal inventories are completed on an informal basis through periodic audits thus allowing UVic Food Services to determine what foods we are bringing on campus and from where many of the foods originate. UVic has a fairly small staff responsible for food purchasing, so it is not difficult to adhere to purchasing directives and practices to support local and sustainable food procurement. Time frame is for one year (2016).
UVic's Sustainability Action Plan (Section 5.3) Goal 1 states "Benchmark and increase the number of local food producers and suppliers and maintain an active preference for Island produced products". Presently, UVic is working on this goal through inventory and reviewing their food supply chains. See: http://www.uvic.ca/sustainability/assets/docs/policy/action-plan-2014.pdf
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) | No | No |
| Convenience stores | Yes | Yes |
| 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 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.