| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 76.32 |
| Liaison | Karen Oberer |
| Submission Date | Dec. 11, 2020 |
McGill University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.10 / 6.00 |
Karen
Oberer Sustainability Officer McGill Office of Sustainability |
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indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
4.70
Percentage of total annual food and beverage expenditures on plant-based foods:
27.36
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):
Data represented in the inventory has been collected from the most recent Student Housing and Hospitality Services Food Sourcing Report (2017-2018). The report presents the amount of local, sustainable food and beverage that was served on campus during the 2017-2018 academic year, from September 1, 2017, through April 30, 2018, at all Self Operated and Chartwells (Compass food service provider) managed locations, excluding independent locations, Starbucks’ prepared foods and an unknown portion of Premiere Moisson’s purchasing.
If reporting Real/Good Food Calculator results, provide:
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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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | Yes | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | No |
| Vending services | Yes | No |
| Concessions | Yes | No |
Total annual dining services budget for food and beverage products:
$5 million - $9.9 million
Optional Fields
SHHS makes efforts to purchase from local, community-based producers and processors as well as from third-party verified producers and processors. For local and community-based food, SHHS attempts to purchase from cooperatives and family run businesses, ensuring revenue is used to benefit farmers and communities and not special interests. Third party certifications are assessed through expert consultations.
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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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.