Concordia University
OP-6: Food and Beverage Purchasing

In 2015, Concordia University integrated ambitious local sourcing requirements in its new Food Service Contract. The targets that Aramark, the University’s food service contractor, has to reach as per contract are: • 75% of local fruits and vegetables in the summer months, 50% in the fall and 25% in the winter/spring seasons (with exception to citrus) • Reasonable efforts to purchase local frozen fruits and vegetables • Reasonable efforts to purchase soy-based products produced or processed locally • Free-run shell eggs only • Canadian dairy products only • Poultry: 15% raised in Quebec and 3% organic • Pork: 70% grown in Quebec (with exception of processed pork products) • Beef: Canadian beef only and 15% grown in Quebec • Seafood: 90% certified sustainable seafood and No seafood that is on the red list of the Union for Conservation of Nature (UFCN) or any similar organization • 90% of coffee and tea has to be Fairtrade certified. Generic coffee will not be accepted in non-franchise outlets • Reasonable efforts to purchase organic products Regular reporting, after which the university can request a follow-up or a target increase, is also covered in the contract. In addition to achieving these targets, Aramark holds Local Food Days. On Local Food Days, organized once a month in Concordia’s dining halls, the menu is developed around a theme which showcases local farms. In 2016, Concordia University was recognized as a Fair Trade Campus. The Fair Trade Campus is a program of Fairtrade Canada that recognizes leadership in social sustainability.

Food sustainability and sourcing benchmarks are monitored by analyzing velocity reports. Reports are submitted by Aramark three times a year (October 26th, January 31st and June 15th ). The information provided by the distributors so that Aramark can produce these reports includes the province of origin and the province of processing of the products purchased. When the province of origin and of processing is Quebec, the product is considered local. To track if the products are “sustainable”, we use third party certifications (organic, MSC, FLO-cert). A Food Contract Administrator in Hospitality Concordia manages the contract and oversees daily operations as per the agreed terms. Additionally, there’s a Sustainable Food System Coordinator in Environmental Health and Safety. The Food Advisory Committee meets four times a year, where they discuss existing sustainability objectives, as stated in the 2015 Food Service Contract, and the implementation of new sustainability initiatives on campus. Members of this committee are representatives of the following areas: • Aramark • Office of the Vice-President of Services • Hospitality Concordia • Environmental Health and Safety Department • Concordia Student Union • Graduate Students' Association • Concordia Food Coalition

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