|Submission Date||April 20, 2015|
Sheridan College (Ontario)
OP-6: Food and Beverage Purchasing
Acting Manager, Ancillary Services
Finance and Adminstration
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
Sheridan College (Ontario) requested that AASHE Staff correct a mistake in this reporting field for the reason specified below.Previous Value: 59 None
Explanation: I have changed the reported value from 59% to 0% while we wait for review and verification from Dining Services.
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:
- 77% certified seafood purchased (8% Marine Stewardship Certification (MSC), 15% in MSC assessment, 12% Best Aquaculture Practices (BAP) ranging from 1 star to 3 star, in 12% in BAP assessment, and 30% fisheries in process of achieving certification)
- Rainforest Alliance Certified whole leaf tea blends; 100% from Ethical Tea Partnership (ETP) suppliers
- Soy products from Sol Cuisine which are made from a Soy farm in Ripley, Ontario
- Dairy products purchased from Natrel in which almost 90% come from Ontario within 400km.
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:
Chartwells is a division of Compass Group Canada, which is guided by their corporate social responsibility commitments and the BALANCE program. Their tagline “It Takes You” challenges their associates, clients, customers, and suppliers to promote, sustain and support healthy lifestyles, safe workplaces and engaged communities. The BALANCE program is based on four interconnected focus areas: wellness, environment, supply chain, and community. Compass strives to reduce environmental impacts resulting from operations, sources sustainable and safe products through a responsible supply chain, and make it easier for Canadians to attain healthy living goals while positively contributing to productive and safe workplaces, health care facilities, schools and communities.
Chartwells is committed to working with local and regional suppliers to provide and promote local seasonal products and menu choices, while ensuring our quality assurance standards are always met. Locally-grown produce can represent up to 21% of Compass Group Canada’s total produce purchases available from suppliers and we continue to work on opportunities to increase this percentage.
Sheridan/Chartwells supports bakers and local artisans who make breads, specialty cakes, and pastries. We support the local farmers who supply our dairy products and seasonal produce whenever possible.
Organic; Third-party certified (USDA Certified Organic, Marine Stewardship Council Blue Ecolabel, Food Alliance, Fair Trade, Certified Humane Raised and Handled)
Chartwells at Sheridan continues to add organic products dependent upon their availability in the marketplace and at customers’ request. Some of the organic products purchased (depending on availability) can include coffee and tea, fruits and vegetables, yogurt, and salty and savoury snacks.
We proudly offer varieties of certified Fair Trade organic coffee and Rainforest Alliance Certified coffee within the Sheridan community. One hundred percent of tea is from Ethical tea Partnership (ETP) suppliers.
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
All items purchased for Compass non-branded outlets are recorded by SCC codes into a Compass proprietary database where sustainable attributes are assigned by item.
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?:
|Dining operations and catering services operated by the institution||No||No|
|Dining operations and catering services operated by a contractor||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||No|
|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:
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
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.
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.