|Submission Date||Oct. 5, 2018|
Simon Fraser University
OP-7: Food and Beverage Purchasing
|0.19 / 6.00||
Zero Waste Coordinator
SFU Sustainability Office
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:
Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “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):
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 2017, SFU welcomed a new food services provider on campus and works closely with Sodexo to ensure that sustainable food and beverage purchasing remain at the centre of their service delivery practices on campus. SFU is a Fair Trade Campus and SFU's Dining Services adheres to the objectives and practices of Fair Trade on Campus. Better prices, decent working conditions, local sustainability, and fair terms of trade for farmers and workers in the developing world. SFU is committed to being a model for community sustainability, demonstrating leadership through support of Fair Trade and advocating for ethical purchasing practices throughout the University community. Our Fair Trade products include Bananas, Coffee, Tea, and more!
Furthermore, SFU's Dining Services sources from local suppliers such as Island Farms, Albion Fisheries, BC Local, Evergreen Herbs, Sun Rich, Wind Set Farms, and Misty Mountain to name a few. Sourcing locally grown produce has a number of benefits which include better tasting food that is higher in nutrients, supporting local farm families, building communities, and preservation of local farms.
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 data submitted here is a snapshot of SFU's October 2017 and January 2018 food and beverage purchasing. Given the recent transition in food services provider, SFU's inventory strictly focuses on Third Party Verified products and local vendors that meet the requirements as defined by STARS. It is estimated that SFU is procuring up to 25% from local vendors, however, we are unable to track this data to a sufficient level of detail at this time. SFU is working closer with its food services provider to ensure that future reporting for this credit is strengthened to better highlight and showcase SFU's leadership in sustainable food and beverage purchasing.
Percentage of total dining services expenditures on Real Food A (0-100):
Percentage of total dining services expenditures on Real Food B (0-100):
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|
|Student-run food/catering services||No||No|
|Franchises (e.g. national or global brands)||Yes||No|
A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :
Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
The website URL where information about the programs or initiatives is available:
Additional documentation to support 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 and complete the Data Inquiry Form.