| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 60.05 |
| Liaison | Beverley Ayeni |
| Submission Date | Dec. 11, 2020 |
University of Toronto Mississauga
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.71 / 6.00 |
Ahmed
Azhari Managing Director, Operations, Sustainability & Asset Management Facilities Management & Planning |
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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:
2.39
Percentage of total annual food and beverage expenditures on plant-based foods:
18.74
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):
UTM has a third party Food Service Vendor - Compass Group Canada (Compass)
Compass are requested to send reports listing all items purchased for the time period analyzed (Jan 1, 2019 – Dec 31, 2020). Compass analyzes the reports to identify any items purchased that can be classified as sustainable according to AASHE STARS 2.2 guidelines. These items are then aggregated and taken as a percentage of total purchases to reach results in compliance with AASHE STARS 2.2.
These reports were additionally reviewed by the Hospitality Department before it was inputed to the Sustainability Tracking, Assessment and Rating System.
Compass are requested to send reports listing all items purchased for the time period analyzed (Jan 1, 2019 – Dec 31, 2020). Compass analyzes the reports to identify any items purchased that can be classified as sustainable according to AASHE STARS 2.2 guidelines. These items are then aggregated and taken as a percentage of total purchases to reach results in compliance with AASHE STARS 2.2.
These reports were additionally reviewed by the Hospitality Department before it was inputed to the Sustainability Tracking, Assessment and Rating System.
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 | Yes | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | Yes | 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
The Hospitality & Retail Services department is committed to protecting the environment and implementing sustainable food service practices. A part of this commitment is to continue to look for creative ways to make a difference, which explains why we have such a diverse collection of programs and initiatives.
UTM may be a small campus, but we believe there are still plenty of things we can do and ways we can impact not just UTM, but the planet, and reduce our footprint
UTM may be a small campus, but we believe there are still plenty of things we can do and ways we can impact not just UTM, but the planet, and reduce our footprint
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
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.