Overall Rating	Gold - expired
Overall Score	72.63
Liaison	Karen Oberer
Submission Date	Aug. 22, 2016
Executive Letter	Download

STARS v2.1

McGill University
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	2.34 / 6.00	Oliver De Volpi Executive Chef Food and Dining Services

"---" indicates that no data was submitted for this field

This credit requires:

A completed STARS Food and Beverage Purchasing Inventory,
An itemized inventory based on output from the Real Food Calculator, or
An alternative inventory that includes for each product:

Product vendor
Product label/brand
Product description
The category in which the product qualifies (Third Party Verified or Local & Community Based)
Information justifying inclusion: the standards met if the product is third party verified; ownership, size, distance, production methods for Local & Community Based products

Part 1

Third Party Verified and Community Based Products

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:

25.35

Part 2

Animal Products

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

Yes

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):

15.10

Food and Beverage Purchasing Inventory

Required if pursuing either part of the credit:

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):

SHHS makes efforts to purchase from local, community-based producers and processors as well as from third-party verified producers and processors. For local and community-based food, SHHS attempts to purchase from cooperatives and family run businesses, ensuring revenue is used to benefit farmers and communities and not special interests. Third party certifications are assessed through expert consultations. Many purchases are assessed through applied student research from students, as well as from internally-hired staff focused on sustainability

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):

SHHS_SustainablePurchasing_JLReport.pdf

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 was conducted through internally generated invoices and supplier-provided velocity reports. The timeframe was from September 1st, 2015 - April 30th, 2016. All purchases were looked through; there were no representative samples took. Company websites and direct communication with suppliers and purchasers were also used to produce the inventory.

If uploading output from the Real Food Calculator, provide:

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

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

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Required if pursuing either part of the credit:

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	Yes	Yes
Student-run food/catering services	Yes	No
Franchises (e.g. national or global brands)	Yes	Yes
Convenience stores	Yes	No
Vending services	Yes	No
Concessions	Yes	No

Optional Fields

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

The McGill Feeding McGill project: SHHS purchases 100% of its vegetables from August - October from its own farm on Macdonald Campus. This farm hires students, has extensive student research projects done through it every year, and allows tours for students and the community.

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

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The website URL where information about the programs or initiatives is available:

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Additional documentation to support the submission:

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Data source(s) and notes about the submission:

Data for some franchises (including Second Cup, Premiere Moisson); no data from independents (Vinh's).

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.