Overall Rating Gold
Overall Score 68.11
Liaison Jean-Michel Champagne
Submission Date Feb. 10, 2021

STARS v2.2

HEC Montréal
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.99 / 6.00 Jean-Michel Champagne
Sustainable Development Officer
Infrastructure - Sustainability Office
"---" indicates that no data was submitted for this field

Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
6.21

Percentage of total annual food and beverage expenditures on plant-based foods:
54

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):

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.


Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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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 No No
Franchises (e.g., regional or global brands) No No
Convenience stores No No
Vending services Yes Yes
Concessions No No

Total annual dining services budget for food and beverage products:
$1 million - $4.9 million

A brief description of the institution’s sustainable food and beverage purchasing program:

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.


Website URL where information about the food and beverage purchasing program is available:
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Additional documentation to support the submission:
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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.

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.