| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 84.99 |
| Liaison | Pierre Lemay |
| Submission Date | Dec. 12, 2019 |
| Executive Letter | Download |
Université Laval
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.21 / 6.00 |
Pierre
Lemay Development Advisor Office of the Vice Rector, External and International Affairs and Health |
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):
There are currently no sustainable food and beverage purchasing program. However, the university food policy regarding healthy eating promotes the maximization of the use of seasonal products, which in turn support locally grown products.
As part of the sustainable food system approach, actions have been implanted to increase the proportion of sustainable food products. A first diagnostic exercise allowed to increase our knowledge of the food origin, as well for the third Party Verified food products recognized by STARS. About the Community Based Products supply, the analysis did not allow to determine the percentage of local food according to the definition of STARS. On the other hand, it was possible to determine the percentage of third Party Verified food products. Now having better knowledge on the matter, it will be possible to put together a sustainable food and purchasing program with indicators and targets to reach.
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 analysis was carried out over a period of one year, from May 1st, 2018 to April 30th, 2019. However, no distinction between months was possible. For the analysis, a report from the food distributor of each food service included in the diagnosis was generated. From the Excel files provided, it was possible to carry out a diagnosis by analyzing each producer, then each product. This exercise made it possible, among other things, to determine whether the food products third Party Verified certification recognized by STARS and the proportion of conventional animal produce. About the Community Based Products supply, the analysis did not allow to determine the percentage of local food according to the definition of STARS.
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?:
| 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 | Yes | No |
| Franchises (e.g. national or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | No | No |
| Concessions | No | 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:
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.