Overall Rating	Silver - expired
Overall Score	54.90
Liaison	Matt Wolsfeld
Submission Date	Jan. 23, 2017
Executive Letter	Download

STARS v2.1

University of Saskatchewan
OP-7: Food and Beverage Purchasing

Status	Score	Responsible Party
	0.89 / 6.00	Erin Akins Sustainability Coordinator Office of Sustainability

"---" 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:

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):

24.58

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):

Several local producers have been identified as primary suppliers for specific food items. New local food items are included as opportunities present themselves. A purchasing inventory was conducted to established a baseline for reporting. Two projects on campus currently engage student in growing food to be purchased by our Culinary Services.

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):

2015 Culinary Purchasing Inventory STARS_2.xlsx

A brief description of the methodology used to conduct the inventory, including the timeframe and how representative samples accounted for seasonal variation (if applicable):

Purchasing data from March and October 2015 was used to ensure the data reflected both harvest and non-harvest months. Localize, a third party consultant conducted an inventory of UofS food purchases during this time. Based on their food sourcing database, the origin, production or manufacturing location for each product and supplier was identified. Meat products were evaluated to determine if products came from concentrated animals feed lots. Products were assessed for third-party certifications for sustainable or ethical practices.

If uploading output from the Real Food Calculator, provide:

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

---

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

---

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	No	No
Student-run food/catering services	No	No
Franchises (e.g. national or global brands)	Yes	No
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 :

---

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:

http://www.usask.ca/culinaryservices/about-us/sustainability.php

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.