Overall Rating Gold
Overall Score 70.27
Liaison Leanne Shewchuk
Submission Date Aug. 16, 2018
Executive Letter Download

STARS v2.1

University of Manitoba
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 1.10 / 6.00 Leanne Shewchuk
Director
Office of Sustainability
"---" indicates that no data was submitted for this field

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:
19.31

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):
Yes

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):
28.78

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):

Aramark, the primary food provider at the U of M, considers sustainability in many food categories. All coffee and some teas served at food outlets and by catering services are Fair Trade certified. Seafood is Marine Stewardship Council certified.


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 inventory of sustainable food and beverage purchases was created from an audit of the University's 2016 calendar year purchasing data. The primary food provider converted purchasing data into a spreadsheet and added purchase invoices from smaller community based businesses. 3rd party verified and locally sourced products were identified in the spreadsheet based on the Real Food A and B requirements.


Percentage of total dining services expenditures on Real Food A (0-100):
0

Percentage of total dining services expenditures on Real Food B (0-100):
19.44

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) Yes No
Convenience stores Yes No
Vending services Yes No
Concessions No No

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

Shrimp purchased at the University of Manitoba is certified by Best Aquaculture Practices with 1-Star.


Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :
0.13

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.