| Overall Rating | Gold |
|---|---|
| Overall Score | 67.93 |
| Liaison | Emily Zabanah |
| Submission Date | Feb. 1, 2024 |
Seneca Polytechnic
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.85 / 6.00 |
Courtney
Hayes Sustainability Specialist - Operations Office of Sustainability |
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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:
0.08
Percentage of total annual food and beverage expenditures on plant-based foods:
28.09
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):
The food and beverage inventory was completed using our bi-weekly meetings with the team from Aramark, our food service providers and sustainability team. They provided us with a complete breakdown of all Seneca purchases for the January 2022-December 2022 period, with specific indicators pulled for data specific to sustainability directly from their purchasing software; place of origin, certifications, plant-based, amount spend etc. This information was then entered into the STARS food and beverage inventory form.
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | No | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
$500,000 - $999,999
Optional Fields
After translating procurement data into the food and beverage inventory form, the data was further analyzed to investigate opportunities for improving the percentage of local and/or sustainable food purchased for consumption at Seneca. The results of this investigation can be found in our Sustainable Food & Dining Action Plan, which is monitored and re-evaluated annually.
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.