Overall Rating Silver - expired
Overall Score 46.94
Liaison William Clancey
Submission Date Feb. 7, 2020
Executive Letter Download

STARS v2.1

Durham College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.08 / 6.00 Beth Smith
Executive Assistant to the VP, Facilities and Ancillary Services
Facilities and Ancillary Services
"---" indicates that no data was submitted for this field

This credit requires:

  • A completed STARS Food and Beverage Purchasing Inventory, 
  • An itemized inventory based on output from the Real Food Calculator, or
  • An alternative inventory that includes for each product:
    • Product vendor
    • Product label/brand
    • Product description
    • The category in which the product qualifies (Third Party Verified or Local & Community Based)
    • Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products 

Part 1

Third Party Verified and Community Based Products

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:
1.55

Part 2

Animal Products 

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Yes

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):
35.29

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):
Aramark at Durham College uses our local farmers with as much as they can supply us with. We also serve fair trade coffee in our Express coffee concepts. In addition to the campus food services provider, Durham College has an award winning Centre for Food building at our Whitby Campus that was built on the field-to-fork concept and is a 3 Star certified Green Restaurant Association (GRA) facility. http://www.campusdish.com/en-US/CA/DurhamUOIT/Sustainability/

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
Copy_of_Durham_College_-_STARS_2020_Submission_Aramark.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):
Aramark maintains a database of information regarding the details of where and how the foods served on campus are sourced. This information is solicited directly from the producers and/or distributors of those products.

If uploading output from the Real Food Calculator, provide:

Percentage of total dining services expenditures on Real Food A (0-100):
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Percentage of total dining services expenditures on Real Food B (0-100):
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Required if pursuing either part of the credit:

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 Yes Yes
Dining operations and catering services operated by a contractor No No
Student-run food/catering services No No
Franchises (e.g. national or global brands) No No
Convenience stores No No
Vending services No No
Concessions Yes Yes

Optional Fields 

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
The Centre for Food's Bistro '67 is certified FeastON and the teaching inspired restaurant utilizes produce and other food items that it grows on-site, as a learning requirement of the field-to-fork philosophy that embeds all learning ojbectives throughout the School of Hospitality and Horticultural Science programs

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
41

The website URL where information about the programs or initiatives is available:
https://www.bistro67.ca/about?utm_source=b67website&utm_medium=footer&utm_campaign=footer&utm_content=About

Additional documentation to support the submission:
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Data source(s) and notes about the submission:
CFF Feast - ON documentation available separately upon request CFF purchasing was not included in the following %: Total annual food and beverage expenditures Annual food and beverage expenditures that are local and community-based and/or third party verified Aramark and CFF are managed separately and complete data is unavailable at this time to merge in these areas

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.