Overall Rating	Silver - expired
Overall Score	59.32
Liaison	Lindsay Walker
Submission Date	Oct. 14, 2016
Executive Letter	Download

STARS v2.1

Humber College
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	1.17 / 6.00	Lindsay Walker Sustainability Manager Facilities Management

"---" 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:

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):

Date Revised: Jan. 11, 2019

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):

The college's Hospitality, Recreation and Tourism program culinary facilities and its food services division use vegetables and herbs from the college’s Arboretum vegetable garden whenever available. Humber's main food service operator Chartwells purchases approximately 2% of its supplies from vendors that are local AND are community based (as per the STARS definitions) OR are third-party certified (as per the certifications STARS recognizes).

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 CorrectedFinal_STARS OP7_Inventory_2015 03 to 2016 02.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):

Inventory conducted from total spent by Humber's main food service operator Chartwells for the time period of March 2015 to February 2016. Humber provided an excel sheet showing the information requested, and Chartwells filled it out.

If uploading output from the Real Food Calculator, provide:

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

---

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

---

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	No
Franchises (e.g. national or global brands)	Yes	No
Convenience stores	No	No
Vending services	Yes	No
Concessions	No	No

Optional Fields

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

Chartwells also purchased seafoods under the certifications below which are not currently recognized: BAP - 1 Star: $2,391.37 Fishery Improvement Process, FIP (http://fisheryprogress.org/): $6,199.96 International Seafood Sustainable Foundation, ISSF (http://iss-foundation.org/): $12,306.35

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:

---

Data source(s) and notes about the submission:

Data provided is from Humber's main food service provider Chartwells. No information was able to be ascertained from Humber's Culinary Department.

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.