Overall Rating Silver
Overall Score 45.51
Liaison Mat Thijssen
Submission Date Nov. 6, 2018
Executive Letter Download

STARS v2.1

University of Waterloo
OP-7: Food and Beverage Purchasing

Status Score Responsible Party
Complete 0.10 / 6.00 Annette Carroll
Financial Coordinator
Food Services
"---" indicates that no data was submitted for this field

Percentage of dining services food and beverage expenditures on products that are third party verified under one or more recognized food and beverage sustainability standards or Local & Community-Based:

Does the institution wish to pursue Part 2 of this credit (expenditures on conventional animal products)? (If data is not available, respond “No”):

Percentage of total dining services food and beverage expenditures on conventional animal products (meat, poultry, fish/seafood, eggs, and dairy products that do NOT qualify in either the Third Party Verified or Local & Community-Based category):

A brief description of the sustainable food and beverage purchasing program, including how the sustainability impacts of products in specific categories are addressed (e.g. meat, poultry, fish/seafood, eggs, dairy, produce, tea/coffee):

Waterloo’s Food Services has been making efforts to procure sustainably-sourced food. In particular, it has been pursuing the following:
o Fish/Seafood: Preference for MSC Certified or Sea Choice Certified seafood
o Coffee/Tea: 100% of all coffee served is fair trade certified, and at least 3 fair trade teas are available in all locations that serve teas
o Produce: Waterloo attempts to purchase seasonal, local produce wherever possible, including through the Elmira Produce Auction Cooperative and through vendors that provide Foodland Ontario produce
o Meat, poultry, eggs, dairy: Where possible, Food Services sources local options

An inventory of the institution’s sustainable food and beverage purchases that includes for each product: the description/type; label, brand or producer; and the category in which it is being counted and/or a description of its sustainability attribute(s):
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 inventory is based on purchase receipts across all Food Services departments for the 2017 calendar year. It does not use representative samples. Items have been coded into the purchasing orders throughout the year to allow extraction for local, certified, and fairtrade products.

Percentage of total dining services expenditures on Real Food A (0-100):

Percentage of total dining services expenditures on Real Food B (0-100):

Which of the following food service providers are present on campus and included in the total food and beverage expenditure figures?:
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 Yes No
Franchises (e.g. national or global brands) Yes No
Convenience stores Yes No
Vending services Yes No
Concessions No No

A brief description of purchased food and beverage products that have other sustainability attributes not recognized above :

Local products are included in the above inventory of suppliers, but the university is not able to verify with each individual farm through its distribution network that the farmer operates below the $50 million market sales cap and thus does not include these as Local and Community-Based. Waterloo has substantial partnerships with local vendors and has worked with its major distributors to source local products, but it is simply unable to gather data on market capitalization. However, approximately 20.8% of all Food Services purchases are from local sources as per the local aspect of the STARS criteria.

Additional percentage of dining services food and beverage expenditures on conventional products with other sustainability attributes not recognized above (0-100) :

The website URL where information about the programs or initiatives 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.