|Overall Rating||Silver - expired|
|Submission Date||Oct. 14, 2016|
OP-7: Food and Beverage Purchasing
|1.17 / 6.00||
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:
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):
Humber College requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: 97 None
Explanation: Humber initially reported that 97 percent of total food and beverage expenditures are on conventional animal products as there was an error in our calculations. After recalculating our revised total is 14%
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):
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.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
|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|
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:
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 and complete the Data Inquiry Form.