| Overall Rating | Gold |
|---|---|
| Overall Score | 73.99 |
| Liaison | Mary-Lee Townsend |
| Submission Date | Oct. 20, 2021 |
Western University
OP-7: Food and Beverage Purchasing
| Status | Score | Responsible Party |
|---|---|---|
|
1.29 / 6.00 |
Jessica
Cordes Sustainability Coordinator Facilities Management |
"---"
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:
3.56
Percentage of total annual food and beverage expenditures on plant-based foods:
35.75
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):
January 1 - December 31, 2019 (no seasonal variations as entire year was included in the inventory), Reviewed entire purchases from primary (Sysco) and Secondary (Summit) distributor, Reviewed annual purchases from direct vendors (based on vendor payment schedule), consulted with vendor reps for clarification as needed, explored company sites as needed
If reporting Real/Good Food Calculator results, provide:
---
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 | Yes | Yes |
| Dining operations and catering services operated by a contractor | No | No |
| Student-run food/catering services | Yes | No |
| Franchises (e.g., regional or global brands) | Yes | No |
| Convenience stores | No | No |
| Vending services | Yes | No |
| Concessions | Yes | Yes |
Total annual dining services budget for food and beverage products:
$10 million or more
Optional Fields
Hospitality Services is dedicated to reducing our environmental footprint and partners who share this commitment to environmental improvements and increased sustainability, will be given significant weight in the RFP process
Website URL where information about the food and beverage purchasing program is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
https://hospitalityservices.uwo.ca/sustainability.cfm
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.