Overall Rating Silver
Overall Score 49.04
Liaison Laura Nessman
Submission Date May 28, 2019
Executive Letter Download

STARS v2.1

Selkirk College
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.53 / 6.00 Laura Nessman
Sustainability Coordinator
Campus Management
"---" 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:
9.98

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
No

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):
0

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):

In 2013, Selkirk College became the first community college, and fourth post-secondary institution, in Canada to achieve Fair Trade Campus designation. As part of this designation, we ensure all coffee served on campus is certified Fair Trade. We also offer a wide variety of Fair Trade tea options at all cafeteria locations. Selkirk's campus bookstores bring in a wide variety of fair trade and organic products. Just over 30% of bookstore expenditure on food and beverage items is spent on those items which are certified organic or certified fair trade.


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):

The inventory covers the 2018-2019 fiscal year.
Dining Services and the Bookstore coordinator reviewed the recognized standards and determined which products could be included.


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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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 No No
Student-run food/catering services No No
Franchises (e.g. national or global brands) No No
Convenience stores Yes Yes
Vending services Yes No
Concessions No No

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