| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 54.78 |
| Liaison | Luc Surprenant |
| Submission Date | Dec. 20, 2019 |
Université de Montréal
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.52 / 6.00 |
Pascal
Prouteau Director Residences |
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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:
10
Percentage of total annual food and beverage expenditures on plant-based foods:
30.78
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 covered one entire year over the academic year 2017-2018 based on available data. It was not necessary to apply seasonal variations since the inventory covered a full year, i.e. all 4 seasons. Food supply reports from May 1, 2017 to April 30, 2018 were requested from all food service providers at the University of Montreal.
The inventory was carried out using an Excel tool that included a pivot table to facilitate product quantification (the table including in particularly: food categories, product description, brand and amount spent).
Products with third-party certifications (organic, fair trade and sustainable fishing) have been identified in the Excel document.
Plant-based: Using the pivot table, non-plant based categories were identified one at a time to validate if they matched for the accepted plant-based categories. Ultra-processed products have been excluded from the list.
The identified products were then recorded in the template provided by STARS.
The inventory was carried out using an Excel tool that included a pivot table to facilitate product quantification (the table including in particularly: food categories, product description, brand and amount spent).
Products with third-party certifications (organic, fair trade and sustainable fishing) have been identified in the Excel document.
Plant-based: Using the pivot table, non-plant based categories were identified one at a time to validate if they matched for the accepted plant-based categories. Ultra-processed products have been excluded from the list.
The identified products were then recorded in the template provided by STARS.
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | Yes | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | No | No |
| Vending services | Yes | 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:
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.