|Submission Date||Aug. 22, 2011|
OP-6: Food and Beverage Purchasing
Communications and Training Officer
Physical Plant and Capital Planning Services
Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
A brief description of the sustainable food and beverage purchasing program:
Western calculated the amount spent on food purchased from local growers or processors by defining local as “food that has been grown, raised, produced, or processed within 150 miles of the campus”. Therefore, if a 250 mile radius (STARS' definition of local) was taken into consideration, these numbers are likely to increase.
Furthermore, Western uses the definition of “organically grown or procured” food as defined according to USDA or Quality Assurance International standards.
The Website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
TOTAL annual food budget (2009-2010): $5,300,000
- Fruits and vegetables: $1,500,000
- Dairy: $536,000
- Eggs: $101,800
- Meat and poultry: $940,000
- Seafood: $92,700
- Coffee: $58,500
Food budget spent on purchasing food that was GROWN or RAISED locally: $265,000
- Distributor: Green City Produce, London, Ontario
Food budget spend on purchasing food that was PROCESSED locally: $1,310,000
- Distributor: Sysco Toronto
Note: The numbers included in this report were taken from Western’s “College Sustainability Report Card” submitted in August 2010.