| Overall Rating | Gold |
|---|---|
| Overall Score | 71.89 |
| Liaison | Isabel Savransky |
| Submission Date | Nov. 14, 2023 |
Ontario Tech University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.59 / 6.00 |
Isabel
Savransky Sustainability & Asset Planner Office of Campus Infrastructure and Sustainability |
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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:
4.30
Percentage of total annual food and beverage expenditures on plant-based foods:
44.50
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):
Total spent on food = $70,357.91
Total spent on plant-based food = $31,297.63
Total spent on sustainable/ethically produced food = $3,008.48
Percentage of total annual food and beverage expenditures on plant-based foods= 31,297.63/70,357.91 = 44.5%
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced = 3,008.48/70,357.91 = 4.3%
Purchases were reviewed at the end of each semester and then full inventory reviewed at the end of the academic year. Purchases that met the standards & terms have been marked as qualifying; quantities, vendor and dollar amount shown as demonstrated on the attached excel sheet / supporting documentation.
Total spent on plant-based food = $31,297.63
Total spent on sustainable/ethically produced food = $3,008.48
Percentage of total annual food and beverage expenditures on plant-based foods= 31,297.63/70,357.91 = 44.5%
Percentage of total annual food and beverage expenditures on products that are sustainably or ethically produced = 3,008.48/70,357.91 = 4.3%
Purchases were reviewed at the end of each semester and then full inventory reviewed at the end of the academic year. Purchases that met the standards & terms have been marked as qualifying; quantities, vendor and dollar amount shown as demonstrated on the attached excel sheet / supporting documentation.
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) | Yes | 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
Menus are developed weekly and done so to ensure minimal waste and are in-keeping with Dana’s premise of scratch, fresh, local. This food philosophy ensures that our brand values are rooted in a culture of culinary freedom, which empowers our team to use the freshest ingredients and cook great meals from scratch, not from pre-made packaged goods or cans. Our blend of local sourcing, culinary craftsmanship, and inherently healthy menu choices gives our guests confidence in choosing their unique, daily meal selections.
Local programing is a key focus with yearly commitment to achieve an agreed goal of local purchases based on overall spend. In addition, the food services management team works closely with the Ontario Tech Farm leaders to use as much produce on offer where feasible and is able to design menu programs based on the availability of offerings. Promotion of local is communicated to the Ontario Tech community through various signage platforms (static, digital menu board, on-line links) and mainly through Instagram posts.
Our marketing platform further supports our purchasing and menu decisions, (Seasonal Inspirations) and based solely on sustainability initiatives, health & wellness, culturally diverse and on-trend menu features as well as the on-going promotion of plant-based offerings.
Weekly Menu listing: http://ontariotech.icaneat.ca/
Promotions / advertisement: Instagram @ OntarioTech_eats
Dana’s Sustainability Platform: https://www.danahospitality.ca/sustainability-2/
Dana Hospitality: Dana Hospitality LP
Local programing is a key focus with yearly commitment to achieve an agreed goal of local purchases based on overall spend. In addition, the food services management team works closely with the Ontario Tech Farm leaders to use as much produce on offer where feasible and is able to design menu programs based on the availability of offerings. Promotion of local is communicated to the Ontario Tech community through various signage platforms (static, digital menu board, on-line links) and mainly through Instagram posts.
Our marketing platform further supports our purchasing and menu decisions, (Seasonal Inspirations) and based solely on sustainability initiatives, health & wellness, culturally diverse and on-trend menu features as well as the on-going promotion of plant-based offerings.
Weekly Menu listing: http://ontariotech.icaneat.ca/
Promotions / advertisement: Instagram @ OntarioTech_eats
Dana’s Sustainability Platform: https://www.danahospitality.ca/sustainability-2/
Dana Hospitality: Dana Hospitality LP
Website URL where information about the food and beverage purchasing program is available:
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.