| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 65.88 |
| Liaison | Isabel Savransky |
| Submission Date | April 21, 2016 |
| Executive Letter | Download |
Ontario Tech University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.56 / 4.00 |
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
Date Revised: June 9, 2016
A copy of an inventory, list or sample of sustainable food and beverage purchases:
An inventory, list or sample of sustainable food and beverage purchases:
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
A brief description of the sustainable food and beverage purchasing program:
ARAMARK:
Across the globe there is a growing awareness of what it means to eat sustainably, and an understanding that food matters - to our own health, as well as the health of our communities, our environment and our planet.
Throughout our dining services, we are committed to provide foods that are produced and procured in an ecologically, environmentally and socially responsible manner, and are partnering with many different growers, producers, suppliers and distributors to increase the availability of such foods.
Initiatives - 4 key Areas:
Purchasing and providing:
-Locally Grown Food
-Sustainably Grown and Raised Food
-Sustainable Fish and Seafood
-Socially Responsible Products
Initiatives – Examples
“I eat local”
Local Produce Purchasing Programs (by province / region)
Partnering with growers and distributors Canada wide
Promoting local with “Locally Grown” identifiers and seasonal menu features
Local dairy products and shell eggs served provincially
Canadian Raised
Purchase / Promotion of Canadian raised protein items
“I eat sustainable”
-Sustainable Seafood Purchasing Program under development
-Partnering with SeaChoice Canada
-Converting key seafood purchases to ocean friendly ecologically sustainable alternatives as per Canada’s Seafood Guide
-Sustainably Grown / Raised
-Expanding purchasing programs and availability of organic, naturally raised, pasture raised / grass fed, and cage free items.
“I woke up”
Organic Fair Trade and Rain Forest Alliance Certified
Organic Fair Trade and Rain Forest Alliance Certified coffee selections offered and promoted throughout our coffee concepts
Annual donation and support of Coffee Kids program - www.coffeekids.org
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
Aramark has a sophisticated product tracking system which allows us to report virtually every purchase made by our campus team over a given period of time. Whenever we require information on procurement patterns reports can be generated detailing purchase volumes and total spend for any particular item, anywhere in the country.
We are currently in the process of building more capabilities into the system and one of the more useful features is the addition of source and processing location data attached to every item in the database. We are working very closely with food suppliers of all types and sizes to acquire this info and make it readily available. Progress in purchasing habits with respect to sustainability and the support of local producers cannot occur without a reliable benchmark. Learning more about how and where the food we buy is grown, raised and packaged will allow us to create such a benchmark and proceed to important next step of setting targets for improvement.
Total annual food and beverage expenditures:
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Franchises | Yes | Yes |
| Convenience stores | No | No |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | Yes |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
Organic Fair Trade and Rain Forest Alliance Certified
Organic Fair Trade and Rain Forest Alliance Certified coffee selections offered and promoted throughout our coffee concepts
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:
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.