Post on 20-Jan-2016
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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