| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 56.03 |
| Liaison | Karen Oberer |
| Submission Date | Aug. 1, 2012 |
| Executive Letter | Download |
McGill University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
3.96 / 6.00 |
Oliver
De Volpi Executive Chef Food and Dining Services |
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indicates that no data was submitted for this field
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Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
33
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A brief description of the sustainable food and beverage purchasing program:
As part of our commitment to sustainability, McGill's very own MacDonald Campus Farm is our largest supplier of fruits & vegetables in season (Aug-Oct), such as apples, melons, peppers, eggplants, tomatoes, artichokes. In fact, over the course of the 2010-2011 financial year, McGill Food and Dining Services and Aramark purchased 20,000 lbs of produce from the Macdonald Campus farm, mostly during the harvest.
We've teamed up with the McGill Food Systems Project to adopt sustainability standards which specifically define local foods. The standards include purchasing seasonal produce grown within a radius of approximately 500 km, with the exception of citrus. All local food purchases must meet these criteria 75 percent or more of the time during summer, 50 percent or more in autumn and 25 percent or more in spring.
None
The Website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
Data source(s) and notes about the submission:
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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.