| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 55.05 |
| Liaison | Nicole Arsenault |
| Submission Date | April 20, 2016 |
| Executive Letter | Download |
York University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.28 / 4.00 |
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:
-Fair Trade certified coffees are served at all York cafeterias as well as the majority of franchises and restaurants.
-York’s own Las Nubes Fair Trade coffee served at all non-franchised locations as well as Rain Forest Alliance Certified Teas.
-All shell eggs are cage-free
-sustainable Seafood Strategy includes making York University MSC Chain of Custody certified campus by the end of 2015.
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:
-32% of purchases are either local (Ontario), Sustainable (Seafood) or Fair (Fair Trade, Rain Forest Alliance).
-23% of produce is grown locally
-Aramark foods is in an exclusive partnership with the Ontario Greenbelt Fund and Sysco Toronto in the 100KM food Hub pilot program meant to significantly improve our access to local products. We are in Year One of the pilot.
-Fair Trade certified coffees are served at all York cafeterias as well as the majority of franchises and restaurants.
-York’s own Las Nubes Fair Trade coffee served at all non-franchised locations as well as Rain Forest Alliance Certified Teas.
-All shell eggs are cage-free
-sustainable Seafood Strategy includes making York University MSC Chain of Custody certified campus by the end of 2015.
- Dining Service has introduced the “Healthy Kitchen” to promote more vegan/vegetarian and local options
-Monthly food features including farmers produce and ingredients (e..g. Features in September—apples from Ontario farmers)
-Trayless Dining: By dining trayless, we help positively impact the waste stream. Dining trayless minimizes food waste, conserves energy and water, and reduces the amount of cleaning chemicals entering the waste stream.
-100% of used fryer oil is recycled
-Vegan Monday initiative in partnership with the Health Ed team.
-Food Services and Aramark have introduced the Urban Cultivator, an all year round greenhouse where fresh herbs and ingredients are being grown in house and used daily at Aramark locations throughout campus, including at salad bars, the Healthy Kitchen station and Booster Juice is not outsourcing for their ingredients, they are using the freshly grown ones for their "boosters".
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Aramark has a sophisticated product tracking system which allows us to report virtually every purchase made by our campus team over a given period of time. Whenever we require information on procurement patterns, reports can be generated detailing purchase volumes and total spend for any particular item, anywhere in the country.
We are currently in the process of building more capabilities into the system and one of the more useful features will be the addition of source and processing location data attached to every item in the database. We are working very closely with food suppliers of all types and sizes to acquire this info and make it readily available. Progress in purchasing habits with respect to sustainability and the support of local producers cannot occur without a reliable benchmark. Learning more about how and where the food we buy is grown, raised and packaged will allow us to create such a benchmark and proceed to the important next step of setting targets for improvement.
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) | --- |
| Marine Stewardship Council (MSC) certification | --- |
| 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:
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.