Overall Rating Gold - expired
Overall Score 66.44
Liaison Mike Wilson
Submission Date Jan. 29, 2014
Executive Letter Download

STARS v2.0

University of Victoria
IN-1: Innovation 1

Status Score Responsible Party
Complete 1.00 / 1.00 Heather Seymour
Manager of Food Production and Purchasing
University Food Services
"---" indicates that no data was submitted for this field

Title or keywords related to the innovative policy, practice, program, or outcome:
Leadership in sustainable food procurement practices

A brief description of the innovative policy, practice, program, or outcome :

UVic is widely known for its leadership in institutional food procurement practices that support local farmers and other local food producers. UVic’s Food Services group is unique for a number of reasons, including the fact that it prepares all of the meals served on campus fresh each day. There are NO franchise food outlets on campus, nor are there any contracts with big food supply companies to supply prepared meals.

This fact presents the university with many logistical, cost and labor challenges to do with planning and preparing meals for thousands of people each day, but also gives us the opportunity to support local farmers and other food producers through our institutional purchasing power. UVic purchases an estimated average of 50% of all our food from local suppliers, with 20 of 24 regular suppliers being based on Vancouver Island or Vancouver (within 100 miles). This has been accomplished by the Purchasing and Food Services staff through careful relationship and capacity-building with local farmers and small food producers (e.g. bakeries and pizza makers) to help enable them to be able to supply the university on a regular basis, at stable prices.

Local purchasing supports the local economy, lowers the carbon footprint of transporting food, and contributes to student health and learning. In 2012, UVic was the recipient of a Golden Carrot Award for its outstanding efforts to implement one of the first “Farm to University” programs in the province, see: http://www.uvic.ca/services/food/home/events/current/ufs-wins-golden-carrot-award.php.
In addition, for the past five years 100% of coffee purchased on campus and sold in all the food outlets has been organic and fair trade certified. UVic was also the first campus in Canada to sell coffee that is certified "Beyond Fair Trade" (Doi Chaang Coffee). All eggs used are "cage-free", all poultry is local from Vancouver Island, and no farmed salmon is sold anywhere. UVic operates a year-round 175 seat all vegetarian and vegan restaurant, and all other dining venues offer regular vegan or vegetarian entrees and options.


A brief description of any positive measurable outcomes associated with the innovation (if not reported above):

See above


A letter of affirmation from an individual with relevant expertise:
Which of the following STARS subcategories does the innovation most closely relate to? (Select all that apply up to a maximum of 5):
Yes or No
Curriculum No
Research No
Campus Engagement No
Public Engagement No
Air & Climate No
Buildings No
Dining Services Yes
Energy No
Grounds No
Purchasing Yes
Transportation No
Waste No
Water No
Coordination, Planning & Governance No
Diversity & Affordability No
Health, Wellbeing & Work No
Investment No

Other topic(s) that the innovation relates to that are not listed above:
---

The website URL where information about the innovation is available :

UVic is widely known for its leadership in institutional food procurement practices that support local farmers and other local food producers. UVic’s Food Services group is unique for a number of reasons, including the fact that it prepares all of the meals served on campus fresh each day. There are NO franchise food outlets on campus, nor are there any contracts with big food supply companies to supply prepared meals.

This fact presents the university with many logistical, cost and labor challenges to do with planning and preparing meals for thousands of people each day, but also gives us the opportunity to support local farmers and other food producers through our institutional purchasing power. UVic purchases an estimated average of 50% of all our food from local suppliers, with 20 of 24 regular suppliers being based on Vancouver Island or Vancouver (within 100 miles). This has been accomplished by the Purchasing and Food Services staff through careful relationship and capacity-building with local farmers and small food producers (e.g. bakeries and pizza makers) to help enable them to be able to supply the university on a regular basis, at stable prices.

Local purchasing supports the local economy, lowers the carbon footprint of transporting food, and contributes to student health and learning. In 2012, UVic was the recipient of a Golden Carrot Award for its outstanding efforts to implement one of the first “Farm to University” programs in the province, see: http://www.uvic.ca/services/food/home/events/current/ufs-wins-golden-carrot-award.php.
In addition, for the past five years 100% of coffee purchased on campus and sold in all the food outlets has been organic and fair trade certified. UVic was also the first campus in Canada to sell coffee that is certified "Beyond Fair Trade" (Doi Chaang Coffee). All eggs used are "cage-free", all poultry is local from Vancouver Island, and no farmed salmon is sold anywhere. UVic operates a year-round 175 seat all vegetarian and vegan restaurant, and all other dining venues offer regular vegan or vegetarian entrees and options.

See here for more information: http://www.uvic.ca/services/food/home/sustainability/initiatives/index.php.

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.