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Develop sustainable sourcing criteria to guide the purchasing decisions of McGill’s independently run residence

cafeterias.

MFSP MFDS

Research Question

What are the relevant and realistic criteria that can be applied to

source McGill’s food more sustainably?

Research Methodology

Client ConfirmationClient Confirmation

MFDSMFDS

Industry MeetingsIndustry Meetings

Literature ReviewLiterature ReviewCriteria DevelopmentCriteria Development

Sustainable Sourcing Criteria

Point based criteria system Each level of the supply chain Focus on the production stage Specific to respective food and industry Evaluates best and worst practices 100% is the most sustainable

Greenhouse Tomatoes

McGillMcGill

DistributorDistributor

GreenhouseGreenhouse

Sample Criteria

1.0 Distributor2.0 Producer2.1 Greenhouse Structure2.2 Lighting2.3 Irrigation2.4 Growing Substrates2.5 Fertilizers and Pesticides2.6 Energy Source2.7 Labor2.8 Waste Disposal

Sample Criteria

Poultry

McGillMcGill

Sample Criteria

DistributorDistributor

TransformerTransformer

SlaughterSlaughter

FarmFarm

1.0 Distributor2.0 Transformer3.0 Slaughter4.0 Producer4.1 Distance from McGill4.2 Energy Source4.3 Feed Stock4.4 Anti-biotic Use4.5 Air Quality4.6 Bird Health4.7 Labor Condition4.8 Waste Management

Sample Criteria

Weighing Criteria

Weighing within but not across criteria Best and worst practices (0-X points)

How does this apply?

Results

Foundation for future criteria development Decrypted supply chains Contact Lists Company Profiles Research into other industries Explicit criteria for winter contracts

Future For MFSP

MFSP evaluates suppliers Amend criteria after application Develop criteria for all foods/industries Collaborate with similar groups to ensure the long-term success of MFSP

Professor Sylvie de BloisOliver de VolpiJJ and Dana of MFSPChicken Farmers of CanadaSavouraFerme des VoltigeursDistalHector-LariveeOlymel… and everyone who helped us out!

Thanks to the Steakholders