| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 60.39 |
| Liaison | Christina Olsen |
| Submission Date | March 30, 2021 |
British Columbia Institute of Technology
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.22 / 6.00 |
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Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
1.49
Percentage of total annual food and beverage expenditures on plant-based foods:
37.70
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 STARS 2.2 Food and Beverage Purchasing Inventory template was used to document food and beverage purchases from June 2019 to May 2020.
Data feeds from food distributors accounted for the vast majority of data. This data provides line item information necessary to classify purchases as plant based or ethically sourced. In addition, some data was taken from the general ledger of these units. This data does not have line item information, but was considered ethically sourced only where units purchased solely certified items (e.g. a vendor that only sells these units RFA/FT coffee beans). Similarly, transactions from the general ledger were considered plant based only where a vendor sells solely commodities such as produce, coffee beans or teas. Seasonal variation does not need to be accounted for as the “sample data” included all transactions from the relevant periods.
Data feeds from food distributors accounted for the vast majority of data. This data provides line item information necessary to classify purchases as plant based or ethically sourced. In addition, some data was taken from the general ledger of these units. This data does not have line item information, but was considered ethically sourced only where units purchased solely certified items (e.g. a vendor that only sells these units RFA/FT coffee beans). Similarly, transactions from the general ledger were considered plant based only where a vendor sells solely commodities such as produce, coffee beans or teas. Seasonal variation does not need to be accounted for as the “sample data” included all transactions from the relevant periods.
If reporting Real/Good Food Calculator results, provide:
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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 | Yes | Yes |
| Student-run food/catering services | Yes | No |
| Franchises (e.g., regional or global brands) | Yes | Yes |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
$5 million - $9.9 million
Optional Fields
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Website URL where information about the food and beverage purchasing program is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.