HEC Montréal
OP-7: Food and Beverage Purchasing

Due to Covid-19, 2020 data couldn't be extracted and used and data from the last submission have been used. Nevertheless, declared performance is inferior to actual performance - since last submission, major effort have been made to reduce usage of meat products, with an important decrease in beef product, and vegetarian daily menu is now offered on every day.
54% of all food, baverage and cathering goods (including containers and cooking tools) are plant-based food.

We compiled all food purchased from the various COOP suppliers during a full fiscal year. For some suppliers, only the annual total was kept, such as small local pastry shop and food catering service who have strict certification and community-based policy, but also suppliers who provide only one type of ingredients, such as conventional meats. For distributors or suppliers that provided both certified/community-based products, conventional products and conventional animal based product, the full list of all annual purchased was analysis to differentiate the different products. Only know certified products were calculated under certified/community-based one ; many "conventional" products are probably certified, but the information available for now didn't allow to distinguish them. The total presented are very conservative, and the reality is probably superior.

The actual analysis was limited to differentiating the different food supplier and the product purchased. Most meat products are purchased from local, small butcher, that do not provide any tracking information, thus not allowing us to evaluate the footprint impact of their meat. Some specialized products, like the ones coming from Gibier Canabec or Canard du Lac Brome, are low impact community based meat and were differentiated. Most dairy products are local, Québec product, but the Canadian milk management system does not allow to differentiate local small milk producer from larger one. Seafood were analysis has a whole, but many purchase comes from certified supplier ; in a second step, a deeper analysis of each seafood product will be conducted.

Cafeteria, restaurant and catering service are operated by COOP HEC, a cooperative running independently for HEC Montréal. Data used for this submission were used in a previous submission - due to covid-19, COOP HEC had to reduce their staff and it is impossible to refresh the data. Nevertheless, 2019-2020 performance is presumed superior to 2016-17 due to the major efforts that were made to ensure a greater portion of ingredients are sustainably sourced, and a greater portion of the daily menu are made of plant-based ingredients.