Overall Rating Silver
Overall Score 61.29
Liaison Kalen Pilkington
Submission Date Aug. 31, 2018
Executive Letter Download

STARS v2.1

MacEwan University
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.76 / 6.00 Susan Cooper
Coordinator, Hospitality Services
Retail & Campus Services
"---" indicates that no data was submitted for this field

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

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

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):
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.


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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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

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) :
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The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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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 and complete the Data Inquiry Form.