| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 71.07 |
| Liaison | Michael Chapman |
| Submission Date | March 6, 2020 |
Nova Scotia Community College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.86 / 6.00 |
Martha
MacGowan Project Assistant- Sustainability Facilities & Engineering |
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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:
3.03
Percentage of total annual food and beverage expenditures on plant-based foods:
22.47
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):
NSCC’s catering strategies vary by campus. Cafeterias are either run by Chartwells, or if the particular campus has a culinary institute, the catering services are run by students. Chartwells is located at 4 of our 13 campuses. Their main suppliers are Sysco and Gordon Food Service (GFS). GFS is also the main supplier for all of NSCC's culinary programs.If a campus is not catered by Chartwells or the onsite culinary program, it is either in-house NSCC staff or a local catering company, who mainly use GFS as their supplier.
An inventory of the college's coleective purchases were provided by GFS. Individual purchases from the College's largest culinary program at the Akerley campus were also included.
An inventory of the college's coleective purchases were provided by GFS. Individual purchases from the College's largest culinary program at the Akerley campus were also included.
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 | Yes |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | No | No |
| Vending services | No | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
Optional Fields
NSCC supports local businesses by purchasing the following local foods:
- Local produce from Pete’s Fruitique, Sobey’s, Macullums, Olton’s
- All bread is baked in house
- Meat and Seafood from local butchers such as Olton’s and Aficionado
Seafood
-
- Our culinary programs put an emphasis on local purchases of produce,
seafood and meat and often have guest speakers to teach about sustainable
products from local vendors and sustainable practices.
Coffee served by Chartwells is fair trade.
- Local produce from Pete’s Fruitique, Sobey’s, Macullums, Olton’s
- All bread is baked in house
- Meat and Seafood from local butchers such as Olton’s and Aficionado
Seafood
-
- Our culinary programs put an emphasis on local purchases of produce,
seafood and meat and often have guest speakers to teach about sustainable
products from local vendors and sustainable practices.
Coffee served by Chartwells is fair trade.
Website URL where information about the food and beverage purchasing program 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.