Overall Rating Gold
Overall Score 65.25
Liaison Michelle Cong
Submission Date Nov. 30, 2018
Executive Letter Download

STARS v2.1

Fanshawe College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.00 / 6.00 Terri Salters
Food Services Director
Chartwells
"---" indicates that no data was submitted for this field

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:
0

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

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):
63.40

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):

"Chartwells is ""committed to working with local and regional suppliers to provide and promote local seasonal products and menu choices, while ensuring our quality assurance standards are always met. Locally grown produce currently represents 6.23% of our total produce purchases and we continue to work on opportunities to increase this percentage. We support bakers and local artisans who make breads, specialty cakes, and pastries. We support the local farmers who supply our eggs, dairy products, and seasonal produce across Canada.""

The School of Tourism and Hospitality operates two successful student run eateries on campus, Olive Olye’s Deli and Saffron’s Restaurant. Purchasing at both eateries is done internally and not through an external food services contractor and as a result, the School of Tourism and Hospitality has ultimate control over the type of products that are purchased. Purchasing staff work closely with Chef Instructors to ensure that preference is always given to locally sourced and/or organic products, and is a source of considerable pride for the group.

The Fanshawe College Student Union (FSU) operates two eateries on campus: Oasis is a marché style restaurant and the Out Back Shack is a 180-seat restaurant and bar. The FSU works with a few different food services providers, each bringing their own individual sustainability offerings to the table. Sysco has many initiatives supprting sustainable agriculture, local sourcing, animal welfare, hunger relief, warehouse, distribution centre efficiency, and quality assurance/food safety. "Sustainable business practices are a Sysco Core Value. We believe there are significant environmental, economic and social benefits in making our company and operations more sustainable. Sustainability initiatives help us reduce our costs, grow our business, strengthen supplier relationships and attract and retain top talent".

All produce used in FSU eateries are purchased from a local distributor, John's Fruit, that offers a separate product list specifically featuring locally grown produce. This local product list is the first choice for the FSU when purchasing their produce for their eateries. All bread items are purchased from a local bakery, The London Portuguese Bakery, located literally minutes away from the college, and is delivered fresh every day. Specialty items such as bagels and sushi are purchased and delivered daily. Bagels are supplied by the local Great Canadian Bagel store, where "all bagels are baked fresh from recipes calling for only the finest natural ingredients with no preservatives" and sushi from Ah-So Sushi, a local sushi restaurant that has made a commitment to using Canadian salmon as a first choice, and local produce as the seasons and availability allows, however, cucumbers are a staple and are purchased from local greenhouses year round on an ongoing basis."


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):
A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

Data from Chartwells representatives from 2016 calendar year


Percentage of total dining services expenditures on Real Food A (0-100):
---

Percentage of total dining services expenditures on Real Food B (0-100):
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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 No No
Dining operations and catering services operated by a contractor Yes Yes
Student-run food/catering services Yes Yes
Franchises (e.g. national or global brands) Yes Yes
Convenience stores Yes No
Vending services Yes No
Concessions No No

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
---

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

The website URL where information about the programs or initiatives is available:
Additional documentation to support 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 and complete the Data Inquiry Form.