Overall Rating	Silver - expired
Overall Score	61.29
Liaison	Bonnie Dong
Submission Date	Aug. 31, 2018
Executive Letter	Download

STARS v2.1

MacEwan University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.76 / 6.00	Susan Cooper Coordinator, Hospitality Services Retail & Campus Services

"---" 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:

6.11

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):

23.52

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):

We are committed to seeking out and working with more suppliers that have incorporated sustainability into their approach to procurement. We look for well-recognized certifications from respected third parties such as Fairtrade International, Marine Stewardship Council, Rainforest Alliance, Certified Organic and more. In additon, through a series of transitional, time-bound commitments we are are working to increase the number and volume af products from sustainable sources. These include: • 100% GAP certified broiler chickens by 2024 • 100% Cage-Free Eggs by 2025 • Incorporating ASC certified farmed seafood by 2020

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):

Updated - OP 7_MacEwan AASHE Inventory 2017.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):

We used a timeframe of calendar year 2017. Produce distributors were able to help us identify which items were sourced locally, and for approximately how many months per year using seasonality charts.

If uploading output from the Real Food Calculator, provide:

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

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

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

Optional Fields

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

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Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

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The website URL where information about the programs or initiatives is available:

http://www.liveitgood.ca/

Additional documentation to support the submission:

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Data source(s) and notes about the submission:

Aramark data provided by: Michael Yarymowich Aramark Sustainability Manager Phone: 416-255-6131 Ext 3255 811 Islington Ave Toronto ON M8Z5W8 Compared to the report in 2014, the 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 has declined significantly. This is due to the enforced rigor in the classification system. Having officially adopted a definition of ‘community-based’ in alignment with the Real Food Calculator criteria in the most recent versions of the STARS manual, a lot of vendors no longer qualify because of their size. Hence, products from vendors such as Kraft, Heinz, McCain, Maple Leaf etc. do not qualify anymore no matter how local they may be.

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.