| Overall Rating | Gold |
|---|---|
| Overall Score | 78.59 |
| Liaison | Beverley Ayeni |
| Submission Date | March 1, 2024 |
University of Toronto Mississauga
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.19 / 6.00 |
Minali
Giani Sustainability Intern Facilities Management and 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:
5.04
Percentage of total annual food and beverage expenditures on plant-based foods:
29.73
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):
Dana Hospitality is the third-party Food Service Vendor at UTM.
All vendor reports detailing items purchased for the time period analysed, (July 1, 2023 to December 31, 2023) are gathered for all non-franchise locations across the campus where Dana operates. Each report is analysed 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.
The reports are submitted to UTM for final review before submission.
Note: The provided data for food and beverage purchasing covers the period from July 2023 to December 2023 as Dana Hospitality was signed on as the food services partner at UTM in July. This timeframe was chosen to provide a more relevant and representative sample of purchasing data, as it reflects the current food services arrangements and purchasing patterns at the university.
All vendor reports detailing items purchased for the time period analysed, (July 1, 2023 to December 31, 2023) are gathered for all non-franchise locations across the campus where Dana operates. Each report is analysed 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.
The reports are submitted to UTM for final review before submission.
Note: The provided data for food and beverage purchasing covers the period from July 2023 to December 2023 as Dana Hospitality was signed on as the food services partner at UTM in July. This timeframe was chosen to provide a more relevant and representative sample of purchasing data, as it reflects the current food services arrangements and purchasing patterns at the university.
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
Menus are developed weekly and done so to ensure minimal waste and are in-keeping with Dana’s premise of scratch, fresh, local. This food philosophy ensures that our brand values are rooted in a culture of culinary freedom, which empowers our team to use the freshest ingredients and cook great meals from scratch, not from pre-made packaged goods or cans. Our blend of local sourcing, culinary craftsmanship, and inherently healthy menu choices gives our guests confidence in choosing their unique, daily meal selections.
Local programming is a key focus with yearly commitment to achieve an agreed goal of local purchases based on overall spend. In addition, the food services management team works closely with the UTM Farm growers to use as much produce on offer where feasible (herbs for stir fry and lettuce for salad bars) and is able to design menu programs based on the availability of offerings. Promotion of local is communicated to the UTM community through various signage platforms (static, digital menu board, on-line links) and mainly through Instagram posts.
Our marketing platform further supports our purchasing and menu decisions, (Seasonal Inspirations) and is based on sustainability initiatives, health & wellness, culturally diverse and on-trend menu features as well as the on-going promotion of plant-based offerings.
Local programming is a key focus with yearly commitment to achieve an agreed goal of local purchases based on overall spend. In addition, the food services management team works closely with the UTM Farm growers to use as much produce on offer where feasible (herbs for stir fry and lettuce for salad bars) and is able to design menu programs based on the availability of offerings. Promotion of local is communicated to the UTM community through various signage platforms (static, digital menu board, on-line links) and mainly through Instagram posts.
Our marketing platform further supports our purchasing and menu decisions, (Seasonal Inspirations) and is based on sustainability initiatives, health & wellness, culturally diverse and on-trend menu features as well as the on-going promotion of plant-based offerings.
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:
Weekly Menu listings (danahospitality.ca): https://menu.danahospitality.ca/utm/
Promotions / advertisements: Instagram @utm_dining@oph_dining
Dana’s Sustainability Platform: https://dana.dexterra.com/about-dana/sustainability-in-food-service/
Dana Hospitality: https://dana.dexterra.com/
UTM Catering (Dana): https://utmississaugahospitality.catertrax.com/
Promotions / advertisements: Instagram @utm_dining@oph_dining
Dana’s Sustainability Platform: https://dana.dexterra.com/about-dana/sustainability-in-food-service/
Dana Hospitality: https://dana.dexterra.com/
UTM Catering (Dana): https://utmississaugahospitality.catertrax.com/
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.