| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.42 |
| Liaison | Mary-Lee Townsend |
| Submission Date | Oct. 6, 2014 |
| Executive Letter | Download |
Western University
OP-6: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.50 / 4.00 |
Stefanie
De Adder Sustainability Coordinator Facilities Management |
"---"
indicates that no data was submitted for this field
Percentage of dining services food and beverage expenditures that are local and community-based and/or third party verified:
37.40
None
A copy of an inventory, list or sample of sustainable food and beverage purchases:
None
An inventory, list or sample of sustainable food and beverage purchases:
---
None
Does the institution wish to pursue Part 2 of this credit (food and beverage expenditures for on-site franchises, convenience stores, vending services, or concessions)?:
No
None
Percentage of on-site franchise, convenience store, vending services, and concessions food and beverage purchases that are local and community-based and/or third party verified:
---
None
A copy of an inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
An inventory, list or sample of on-site franchise, convenience store, vending machine, and/or concessions food and beverage purchases that are sustainably produced:
---
None
A brief description of the sustainable food and beverage purchasing program:
The total local expenditures were determined by reviewing invoices from 3 specific food suppliers (out of a total of 8 suppliers) for a sample of buildings/services on campus. That dollar value was then divided by the total food expenditures for the buildings/services included in the sample. This yielded the estimated value for % local food purchased within the specified radius.
If more data was collected for the other 8 suppliers we are hopeful that the percentage of local food purchased by Western would actually be found to increase.
None
A brief description of the methodology used to track/inventory sustainable food and beverage purchases:
The values used above are based on data collected by Hospitality Services and compiled by the consulting group Local Food Plus in 2012 for the 2011-2012 fiscal year.
None
Total annual food and beverage expenditures:
5,300,000
US/Canadian $
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 |
| Franchises | Yes | Yes |
| Convenience stores | No | No |
| Vending services | Yes | Yes |
| Concessions | Yes | Yes |
Has the institution achieved the following?:
| Yes or No | |
| Fair Trade Campus, College or University status | No |
| Certification under the Green Seal Standard for Restaurants and Food Services (GS-46) | No |
| Marine Stewardship Council (MSC) certification | No |
| Signatory of the Real Food Campus Commitment (U.S.) | No |
None
A brief description of other sustainable restaurant and food service standards that the institution’s dining services operations are certified under:
---
None
The website URL where information about the institution's sustainable food and beverage purchasing efforts is available:
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.