| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 50.00 |
| Liaison | Stars UM6P |
| Submission Date | Aug. 31, 2020 |
University Mohammed VI Polytechnic
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.26 / 6.00 |
Maryame
JEBBARI Sustainable Developpment PMO Sustainable Developpment |
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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:
0
Percentage of total annual food and beverage expenditures on plant-based foods:
41.84
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):
The inventory and the calculation are based on data received from the service provider (Accord Group) which is present full time on site as the main provider of the catering service and with whom the operating mode with the university is the account management. The last sheet of total expenses of UM6P details the total billing of the reporting period (Jan-Dec 2019). The table summurizes the annual billing of the service provider activities including food and beverage. The 3nd sheet details the inventory of the plant based products according to the catering service. The expences are calculated after extracting the percentage of expenses destined to the university from the total expenses of the service provider that includes both the university and an annex club 'Club de Tir'. The following sheets detail the calculating methodology.
Concerning products that are ethically produced, the certifications of purchased food and beverage products are mainly (ONSSA, ISO, IMANOR FSSC) that are ISO food safety or food quality labels not ISO TYPE Certifications.
Concerning products that are ethically produced, the certifications of purchased food and beverage products are mainly (ONSSA, ISO, IMANOR FSSC) that are ISO food safety or food quality labels not ISO TYPE Certifications.
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 | No | No |
| Concessions | No | No |
Total annual dining services budget for food and beverage products:
$1 million - $4.9 million
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.