|Submission Date||May 5, 2020|
University of Victoria
OP-7: Food and Beverage Purchasing
|0.64 / 6.00||
Office of Campus Planning and Sustainability
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
Percentage of total annual food and beverage expenditures on plant-based foods:
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 University of Victoria University Food Services (UFS) conducted an inventory of food items bought in the period of September – December 2019 that were “plant based” and/or “sustainably or ethically sourced” using the STARS provided definitions. The inventory was conducted by analyzing the UFS database of purchases known as Food Traks, as well as analyzing various vendors’ velocity reports. Items that were recognized within these analyses as plant based or sustainably/ethically sourced were noted and reported on.
UFS is the largest food and beverage provider on the UVic campus, which signifies the quality of a representative sample derived from their inventory. UFS is responsible for purchasing the majority of food and beverages for outlets on campus, including:
• Commons Kitchen
• Cap’s Bistro
• Village Greens
• Village Market
• Mystic Market
• Arts Place
• Nibbles and Bytes Café
• Court Café
In order to get a compile a representative sample of the types of food and beverage purchases made throughout the year, the inventory spanned over the course of the busiest academic Fall term (September to December 2019). Because seasonality does not significantly impact the type of food purchases at UVic, the provided inventory is consistent with other inventories that would have been conducted at alternative times of the year. Note that academic term May-August quantity of purchase (type remains consistent) is 60 percent than the Fall and Winter/Spring academic terms.
$2,618,100.82 (Sep-Dec 2019) + $2,618,100.82 (Jan-Apr 2019) + $1,047,240.33 (May-Aug 2019) = $6,283,441.97 (total 2019 food and beverage expenditures)
Website URL where the institution’s validated Real/Good Food Calculator results are publicly posted:
Which of the following food service providers are present on campus and included in the inventory/assessment?:
|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|
Total annual dining services budget for food and beverage products:
A brief description of the institution’s sustainable food and beverage purchasing program:
The University of Victoria is a Fair Trade Certified campus that serves 100% Fair Trade coffee and tea as well as other items such as a selection of organic and Fair Trade chocolates. In addition, UVic is the first institution in Canada to serve “Beyond Fair Trade” Doi Chaang Coffee from Thailand.
At UVic, University Food Services is committed to additional complementary sustainable practices that include choosing local suppliers and ingredients wherever possible. Local suppliers include:
• 6 Mile Bakery
• Anar Foods
• Bento Sushi
• Booster Juice
• B & C Foods
• Cakes Etc.
• Canterbury Coffee
• Gordon Food Service
• Hot House Pizza
• Islands West Produce
• Kan’s Gourmet
• M & J Frozen Foods Inc.
• Portofino Bakery
• PSC Natural Foods
• Romeo’s Pizza
Website URL where information about the food and beverage purchasing program 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.