| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 53.99 |
| Liaison | Eric Meliton |
| Submission Date | Dec. 20, 2013 |
| Executive Letter | Download |
Wilfrid Laurier University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
2.40 / 4.00 |
Dennis
Miller-Robus Manager of Residence Dining Food Services |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
A brief description of the sustainable food and beverage purchasing program:
Aramark, Laurier's Food Service provider, has several initiatives which adhere to sustainable food and beverage purchasing.
Partnerships with local growers and distributors enable Laurier to offer local produce, dairy and egg purchasing and protein items are Canadian raised. Food is labeled with "Locally Grown" identifiers and menu's feature seasonal items and dishes. "Local Days" and "Local Weeks" are featured, where all items served are produced within a 100 mile radius.
Organic Fair Trade and Rain Forest Alliance coffee selections are offered.
Aramark is currently in the process of partnering with SeaChoice Canada in developing a sustainable seafood purchasing program. The program will convert key seafood purchases to ocean friendly ecologically sustainable alternatives as per Canada's Seafood Guide.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Food is labeled with "Locally Grown" identifiers and menu's feature seasonal items and dishes. "Local Days" and "Local Weeks" are featured, where all items served are produced within a 100 mile radius.
Total annual food and beverage expenditures:
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 | --- | --- |
| Dining operations and catering services operated by a contractor | --- | --- |
| Franchises | --- | --- |
| Convenience stores | --- | --- |
| Vending services | --- | --- |
| Concessions | --- | --- |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | --- |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
Laurier's Food Services do not have accurate data on food expenditures dedicated to sustainable purchasing, so a rough estimate was provided. 60% is not a verified value, but an estimate made by the Director of Culinary Operations.
Laurier's Food Services do not have accurate data on food expenditures dedicated to sustainable purchasing, so a rough estimate was provided. 60% is not a verified value, but an estimate made by the Director of Culinary 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.