Overall Rating	Gold - expired
Overall Score	66.32
Liaison	Robert Monico
Submission Date	Aug. 23, 2019
Executive Letter	Download

STARS v2.1

Fleming College
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.15 / 6.00	Andrew Lloyd Project coordinator OOS

"---" 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:

2.85

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”):

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):

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):

At Fleming College, we recognize that our food choices have a significant impact on our health, culture, environment, and economy. Along with our partners at Aramark we are committed to nourishing the campus community with menus that emphasize fresh, whole foods that are raised, grown, harvested, and produced locally and sustainably wherever possible; to partner with new and existing suppliers to increase the availability of such foods; and to prepare them in ways that respect and maintain quality, freshness, and purity. Four key purchasing areas represent the focus for our operations: • Locally Grown / Raised & Produced Foods • Ecologically Produced & Humanely Raised Foods • Sustainable Seafood • Socially Responsible Products (e.g. Fair Trade Certified / Rainforest Alliance Certified) Some of our specific commitments to sustainable purchasing include: • Fairtrade certified coffee and chocolate • Rainforest Alliance certified teas • 100% Cage-Free Eggs by 2025 • GAP certified chicken by 2024 • Increasing certified sustainable seafood each year until the goal of 100% is reached

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_Fleming_College_Purchases_-_2019_STARS_Inventory_v._4.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	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	Yes
Vending services	Yes	Yes
Concessions	Yes	Yes

Optional Fields

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

Fleming College has operated an onsite farmers market of exclusively local foods since 2014, in 2018 Fleming switched to an online local food website (Locavorest) and became a hub for the campus community.

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

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The website URL where information about the programs or initiatives is available:

https://www.aramark.ca/about-us/responsibility/environmental-sustainability

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.