| Overall Rating | Silver |
|---|---|
| Overall Score | 46.21 |
| Liaison | Chris Gardner |
| Submission Date | Aug. 23, 2022 |
Douglas College
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.19 / 6.00 |
Louie
Girotto Associate Director Physical Plant Services & Projects |
"---"
indicates that no data was submitted for this field
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced:
5.46
Percentage of total annual food and beverage expenditures on plant-based foods:
28.63
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):
1) Overview
Douglas's Dining Services is managed by Chartwell's / Foodbuy and the information for the purchases made throughout the reporting period was pulled by reports from Foodbuy that pulled data based off [a] their sustainable attributes or [b] being plant based. The report was then reviewed by Douglas College's STARS certification coordinator to ensure compliance with the requirements of OP 7. The reporting time period (Jan 2022 to Mar 2022) was selected as it was the most recent 'normal' data period, after purchases were significantly reduced due to closures associated with COVID-19.
2) Methodology description provided by Foodbuy
Data feeds from food distributors accounted for the vast majority of data. This data provides line item information necessary to classify purchases as plant based or ethically sourced. In addition, some data was taken from the general ledger of these units. This data does not have line item information, but was considered ethically sourced only where units purchased were solely certified items (e.g. a vendor that only sells coffee beans). Similarly, transactions from the general ledger were considered plant based only where a vendor sells solely commodities such as produce, coffee beans or teas.
Since the reporting period was shorter than a year (3 months) it offers a sample of food purchases, with trends anticipated to be maintained over a full reporting year given the variety of food and beverages included. This reporting time period was selected as it was the most recent 'normal' data period, after purchases were significantly reduced due to closures associated with COVID-19. Total Annual dining services budget for food and beverage purchases was derived by multiplying the sample expenditures by four (3 months x 4 = 12 months) to represent an annual figure.
Douglas's Dining Services is managed by Chartwell's / Foodbuy and the information for the purchases made throughout the reporting period was pulled by reports from Foodbuy that pulled data based off [a] their sustainable attributes or [b] being plant based. The report was then reviewed by Douglas College's STARS certification coordinator to ensure compliance with the requirements of OP 7. The reporting time period (Jan 2022 to Mar 2022) was selected as it was the most recent 'normal' data period, after purchases were significantly reduced due to closures associated with COVID-19.
2) Methodology description provided by Foodbuy
Data feeds from food distributors accounted for the vast majority of data. This data provides line item information necessary to classify purchases as plant based or ethically sourced. In addition, some data was taken from the general ledger of these units. This data does not have line item information, but was considered ethically sourced only where units purchased were solely certified items (e.g. a vendor that only sells coffee beans). Similarly, transactions from the general ledger were considered plant based only where a vendor sells solely commodities such as produce, coffee beans or teas.
Since the reporting period was shorter than a year (3 months) it offers a sample of food purchases, with trends anticipated to be maintained over a full reporting year given the variety of food and beverages included. This reporting time period was selected as it was the most recent 'normal' data period, after purchases were significantly reduced due to closures associated with COVID-19. Total Annual dining services budget for food and beverage purchases was derived by multiplying the sample expenditures by four (3 months x 4 = 12 months) to represent an annual figure.
If reporting Real/Good Food Calculator results, provide:
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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 | No | No |
| Dining operations and catering services operated by a contractor | Yes | Yes |
| Student-run food/catering services | No | No |
| Franchises (e.g., regional or global brands) | No | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
Less than $500,000
Optional Fields
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Website URL where information about the food and beverage purchasing program is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.