SUSTAINABILITY IMPACT CONVERGENCE
FOOD INDICATORS FROM CONCORDIA’S CAMPUS SUSTAINABILITY ASSESSMENTS
Note that the following indicators have never been tracked due to limited capacity amongst campus sustainability assessment staff and lack of institutional integration.
2003 (Campus Sustainability Assessment Framework - CSAF)
Category: Diet types
Total annual number of meal servings provided by all food service outlets on campus that have all listed diet types provided for in the serving, divided by total number of meal servings provided by all food services each year multiplied by 100.
Different diet types include: regular, vegan, vegetarian (lacto ovo), kosher, hindu, muslim, diabetic, gluten free, and low calorie, cholesterol and salt.
Category: Nutritional Information
Total annual number of meal servings provided by all food service outlets on campus that provide detailed nutritional information to the consumer at point of purchase divided by the total meals served multiplied by 100.
Category: Organic, Non-GMO, Fair-trade food
Total annual dollar value of certified organic and/or non-genetically modified and/or fairly traded food products, divided by the total annual food budget, multiplied by 100.
2006 (Campus Sustainability Assessment Framework - CSAF)
Category: Local Food Production:
Total amount of food (in dollars) that is locally produced, divided by total annual food budget multiplied by 100. Local means within a 200km radius from the campus.
2009 (Sustainability Tracking, Assessment & Rating System - STARS)
Local Food
Organic/Equitable Food
Fair Trade
A MIND MAP FOR THINKING ABOUT CONCORDIA'S FOOD SYSTEM
Dynamic map can be found here.
A MIND MAP FOR THINKING ABOUT FOOD SYSTEMS IN GENERAL
Dynamic map can be found here.
A concept map for thinking about stakeholders in the Concordia food system.
Dynamic map can be found here.
Who? | Who sells food? Who is conducting food research? Who is eating food at Concordia? (everyone?) Who is concerned with food sustainability? Who grows food? Who transports food? Who constitutes the university? (Demographics) |
What? | What kind of food is served/available? What policies guide food procurement? What does the university care about, when it comes to food? Can this be surmised? What is the history of food production in human society? |
When? | When is food eaten? When is food produced? When is food harvested? |
Where? | Where does food come from? Distances, cultures/human and physical geography Where is food eaten on campus? Where do food wastes go? |
How? | How are the various structures around food legitimized? How is food prepared and served? How much does food cost? How is food grown? How is food distributed? How is food consumed? How are food wastes processed? |
Why? | Why is food produced? Why is food consumed? Why is food wasted? Why is food sold? |
