Overall Rating Gold
Overall Score 71.86
Liaison Nadia Harduar
Submission Date June 19, 2019
Executive Letter Download

STARS v2.1

University of Ontario Institute of Technology
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.33 / 6.00 Nadia Harduar
Asset and Sustainability Planner
Office of Campus Infrastructure and 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:

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):


Across the globe there is a growing awareness of what it means to eat sustainably, and an understanding that food matters - to our own health, as well as the health of our communities, our environment and our planet.

Throughout our dining services, we are committed to provide foods that are produced and procured in an ecologically, environmentally and socially responsible manner, and are partnering with many different growers, producers, suppliers and distributors to increase the availability of such foods.

Initiatives - 4 key Areas:

Purchasing and providing:
-Locally Grown Food
-Sustainably Grown and Raised Food
-Sustainable Fish and Seafood
-Socially Responsible Products

Some of the seafood purchased is certified under: Oceanwise, Marine Stewardship council, Best Aquaculture Practices

Initiatives – Examples
“I eat local”
Local Produce Purchasing Programs (by province / region)
Partnering with growers and distributors Canada wide
Promoting local with “Locally Grown” identifiers and seasonal menu features
Local dairy products and shell eggs served provincially
Canadian Raised
Purchase / Promotion of Canadian raised protein items

“I eat sustainable”
-Sustainable Seafood Purchasing Program under development
-Partnering with SeaChoice Canada
-Converting key seafood purchases to ocean friendly ecologically sustainable alternatives as per Canada’s Seafood Guide
-Sustainably Grown / Raised
-Expanding purchasing programs and availability of organic, naturally raised, pasture raised / grass fed, and cage free items.

“I woke up”
Organic Fair Trade and Rain Forest Alliance Certified
Organic Fair Trade and Rain Forest Alliance Certified coffee selections offered and promoted throughout our coffee concepts
Annual donation and support of Coffee Kids program - www.coffeekids.org

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):

Aramark has a sophisticated product tracking system which allows us to report virtually every purchase made by our campus team over a given period of time. Whenever we require information on procurement patterns reports can be generated detailing purchase volumes and total spend for any particular item, anywhere in the country.
We are currently in the process of building more capabilities into the system and one of the more useful features is the addition of source and processing location data attached to every item in the database. We are working very closely with food suppliers of all types and sizes to acquire this info and make it readily available. Progress in purchasing habits with respect to sustainability and the support of local producers cannot occur without a reliable benchmark. Learning more about how and where the food we buy is grown, raised and packaged will allow us to create such a benchmark and proceed to important next step of setting targets for improvement.

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 No No
Franchises (e.g. national or global brands) Yes Yes
Convenience stores No No
Vending services Yes Yes
Concessions Yes Yes

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.