Overall Rating | Platinum |
---|---|
Overall Score | 86.18 |
Liaison | Chris Adam |
Submission Date | Dec. 30, 2024 |
Dawson College
OP-7: Food and Beverage Purchasing
Status | Score | Responsible Party |
---|---|---|
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1.33 / 6.00 |
Chris
Adam Coordinator Sustainability Office |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
2023-2024 - The cafeteria manager reviewed all sales and broke them down into categories based on AASHE STARS criteria and then totaled the purchases in each category. We categorized these items with details of where purchased, weight, cost, GHG emissions using conversion units and ethical sourcing. Nine months of purchases were calculated (based on company fiscal year)and estimates made for the remaining academic months. Summer and winter seasons were included for accuracy of the greatest variance in food selection for Montreal, as much produce is local in the Fall (vegetables, berries, apples, pears, plums, peaches) and then fruit and vegetables are secured from countries South of Canada. Purchases from Dawson Dining, a student driven free vegan food service for students purchases food items through the cafeteria contractor, this this was added to the totals.
Several meetings with the Food Service manager occured to review ethically sourced food items.
If reporting Real/Good Food Calculator results, provide:
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 | Yes |
Franchises (e.g., regional or global brands) | Yes | No |
Convenience stores | No | No |
Vending services | Yes | Yes |
Concessions | No | No |
Total annual dining services budget for food and beverage products:
Optional Fields
Compass has published criteria and emphasizes the purchasing of local food items through a provincial consortium MAPAC (French document). These bulk purchases with suppliers reduce costs, stimulate the local economy and reduce transportation and transportation infrastructure costs.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
The cafeteria manager revieweed all sales and broke them down into categories based on AASHE STARS criteria and then totaled the purchases in each category. Meetings were held to review ethically sourced products.
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.