Overall Rating	Gold - expired
Overall Score	67.48
Liaison	Allison Maxted
Submission Date	Jan. 22, 2019
Executive Letter	Download

STARS v2.1

Mohawk College
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	2.72 / 6.00	Kayla LaChance Sustainability Programs and Services Coordinator Sustainability Office

"---" 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:

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):

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):

Compass Group Canada and Chartwells works to positively impact the lives of their guests on both the local and global level. These are the following principles that they pursue for their menus. They strive to include food that is: Full of flavour, delicious and creative Inspired and designed by chefs Fresh and seasonal Locally grown and produced Wholesome and minimally processed Plant-based, with less red meat Contains more of the good stuff, less of the bad Sustainable and fair Affordable and accessible to all Diverse and culturally authentic Welcoming of all diets Perfectly paired with water Grown, produced and prepared to limit food waste and resource use

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):

STARS Food and Beverage Inventory v2.1.3_Mohawk College 2018_KLV2.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):

This inventory was conducted in 2017 through the Local Food Project in partnership with Mohawk's food service providers. Mohawk Sustainability received velocity report that had all product information. Mohawk then asked each vendor if the products met the requirements Foodland Ontario definition of local. This covers one full calendar year.

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	Yes	Yes
Dining operations and catering services operated by a contractor	Yes	Yes
Student-run food/catering services	No	---
Franchises (e.g. national or global brands)	Yes	Yes
Convenience stores	Yes	No
Vending services	Yes	No
Concessions	No	No

Optional Fields

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

Gluten free options through a small local bakery in Hamilton.

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:

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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.