| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 66.76 |
| Liaison | Eric Meliton |
| Submission Date | Jan. 16, 2019 |
| Executive Letter | Download |
Wilfrid Laurier University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
0.48 / 6.00 |
Corrie
Bird Marketing and Communications Manager Food Services |
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):
We are committed to seeking out and working with more suppliers that have incorporated sustainability into their approach to procurement. We look for well-recognized certifications from respected third parties such as Fairtrade International, Marine Stewardship Council, Rainforest Alliance, Certified Organic and more.
In addition, through a series of transitional, time-bound commitments we are are working to increase the number and volume of products from sustainable sources
These include:
• 100% GAP certified broiler chickens by 2024
• 100% Cage-Free Eggs by 2025
• Incorporating MSC certified farmed seafood by 2020
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):
We used a timeframe of calendar year 2017.
Produce distributors were able to help us identify which items were sourced locally, and for approximately how many months per year using seasonality charts.
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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | Yes | Yes |
| 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 :
Our residence dining hall purchases from local businesses such as Caudles Catch (MSC certified seafood only) https://caudlescatchseafood.com,
Grainharvest Bakery www.grainharvest.ca/ and Dons Produce www.donsproduce.net/
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:
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.