| Overall Rating | Platinum |
|---|---|
| Overall Score | 85.74 |
| Liaison | Mike Wilson |
| Submission Date | Dec. 13, 2023 |
University of Victoria
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.40 / 6.00 |
Kimiko
West Sustainability Coordinator OCPS |
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):
A total expenditure for food and beverage was provided by University Food Services broken down by food vendor. Columns were made for plant-based and eco-certified expenditures and data requests began for each vendor to inquire about plant-based foods based on definitions provided in the AASHE STARS technical manual as well as eco-certified products.
Data was cross-referenced multiple times and evaluated against other sustainability reporting programs that the UNFS participates in (i.e. FEEDBC, Fairtrade Campus, and Default Veg). Questions and clarifications were provided by AASHE STARS liaison when necessary as well as a consultation process to the 2.2 FAQ. Data gaps occurred due to poor/lack thereof response time by food suppliers, as well as the new guidelines around eco-certifications. The campus chooses to support local and small businesses within the province as part of their commitment to FEEDBC however these businesses did not meet the qualifications of the new OP 7 version 2.2
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?:
| Present? | Included? | |
| 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 | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | No | No |
| Concessions | No | 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
• Eugene’s
• 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
• Saputo
• Sysco
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:
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.