| Overall Rating | Silver |
|---|---|
| Overall Score | 51.63 |
| Liaison | Dwayne Doornbosch |
| Submission Date | June 24, 2021 |
Langara College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.37 / 6.00 |
Dwayne
Doornbosch Director Facilities Facilities |
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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):
1) Overview
Langara's Dining Services is managed by Chartwells and the information for the purchases made throughout the year was pulled by reports from Chartwells that pulled data based off sustainable attributes or being plant based. The reports was then reviewed by an external STARS certification coordinator to ensure compliance with the OP 7 requirements. The reporting time period (Jan 2019 to Dec 2019) was selected as it was the most recent 'normal' data year, before purchases were significantly reduced due to closures associated with COVID-19.
2) Methodology description provided by Chartwells
Data feeds from food distributors accounted for the vast majority of data. This data provides line item information necessary to classify purchases as plant based or ethically sourced. In addition, some data was taken from the general ledger of these units. This data does not have line item information, but was considered ethically sourced only where units purchase solely certified items (e.g. a vendor that only sells these units RFA/FT coffee beans). Similarly, transactions from the general ledger were considered plant based only where a vendor sells solely commodities such as produce, coffee beans or teas. Seasonal variation does not need to be accounted for as the “sample data” included all transactions from the relevant periods.
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
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) | Yes | Yes |
| Convenience stores | No | No |
| Vending services | No | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
Data in the attached inventory was provided by Langara's Dining Service operator, Chartwells.
Data in the attached inventory was provided by Langara's Dining Service operator, Chartwells.
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.