| Overall Rating | Gold |
|---|---|
| Overall Score | 75.40 |
| Liaison | Mary-Lee Townsend |
| Submission Date | Jan. 16, 2025 |
Western University
OP-7: Dining Service Procurement
| Status | Score | Responsible Party |
|---|---|---|
|
2.48 / 8.00 |
7.1 Percentage of food and beverage spend that meets sustainability criteria
Percentage of food and beverage spend on products that are sustainably or ethically produced:
Percentage of food and beverage spend on plant-based foods:
Inventory of qualifying food and beverage purchases:
Description of the methodology used to determine the spend on products that are sustainably or ethically produced:
Sustainability is an imperative for Western University, and we are dedicated to integrating it into all aspects of our operations—including food procurement. Our Hospitality Services team has collaborated with our primary food service vendors to thoroughly analyze the products we source. By cross-referencing an itemized product list with recognized sustainability certifications, we have compiled a detailed inventory of sustainable options currently in use across campus.
We continue to examine our food offerings for opportunities to align with our sustainability goals and values, with a goal of fostering responsible sourcing and eco-friendly practices throughout the University.
Description of the methodology used to determine the spend on plant-based foods:
Sustainability is an imperative for Western University, and we are dedicated to integrating it into all aspects of our operations—including food procurement. Our Hospitality Services team has collaborated with our primary food service vendors to thoroughly analyze the products we source. By carefully reviewing the product descriptions, analyzing ingredient profiles and utilizing key word searches across all product categories, we have compiled a detailed inventory of plant-based options currently in use across campus.
We continue to examine our food offerings for opportunities to align with our sustainability goals and values, with a goal of fostering responsible sourcing and eco-friendly practices throughout the University.
The Reporting Tool will automatically calculate the following figure:
7.2 Percentage of dining service spend with social impact suppliers
Performance year for social impact dining service purchasing:
Percentage of dining service spend with social impact suppliers:
Narrative and/or website URL providing an overview of the dining service program’s social impact suppliers:
Description of the methodology used to determine the spend with social impact suppliers:
The Reporting Tool will automatically calculate the following figure:
Optional documentation
https://hospitalityservices.uwo.ca/sustainability.cfm
Additional documentation for this credit:
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.