Overall Rating Gold
Overall Score 67.48
Liaison Nico Strabac
Submission Date Jan. 22, 2019
Executive Letter Download

STARS v2.1

Mohawk College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 2.72 / 6.00 Kayla LaChance
Sustainability Programs and Services Coordinator
Sustainability Office
"---" 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:
45

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):
25

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):
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.


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

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

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

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) :
---

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

Additional documentation to support the submission:
---

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.