| Overall Rating | Platinum |
|---|---|
| Overall Score | 87.91 |
| Liaison | Pierre Lemay |
| Submission Date | Dec. 19, 2022 |
Université Laval
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.41 / 6.00 |
Pierre
Lemay Development Advisor Office of the Vice Rector, External and International Affairs and Health |
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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:
4.17
Percentage of total annual food and beverage expenditures on plant-based foods:
38.72
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 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 the percentage of food product that are sustainably/ethically produced and/or plant-based.
The chosen period is the most recent and representative period (before pandemic). An updated assessment was planned for 2021 but have been put on hold by the pandemic. Even though we are reporting an older assessment (4 years old), we believe the assessment methodology is still appropriate for responding to the reported fields.
The chosen period is the most recent and representative period (before pandemic). An updated assessment was planned for 2021 but have been put on hold by the pandemic. Even though we are reporting an older assessment (4 years old), we believe the assessment methodology is still appropriate for responding to the reported fields.
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:
$1 million - $4.9 million
Optional Fields
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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.