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Remember Us? 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 Confirmation MFDS Criteria Development Industry Meetings Literature Review 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 Sample Criteria McGill Distributor Greenhouse 1.0 Distributor 2.0 Producer 2.1 Greenhouse Structure 2.2 Lighting 2.3 Irrigation 2.4 Growing Substrates 2.5 Fertilizers and Pesticides 2.6 Energy Source 2.7 Labor 2.8 Waste Disposal Sample Criteria Poultry Sample Criteria McGill Distributor Transformer Slaughter Farm 1.0 Distributor 2.0 Transformer 3.0 Slaughter 4.0 Producer 4.1 Distance from McGill 4.2 Energy Source 4.3 Feed Stock 4.4 Anti-biotic Use 4.5 Air Quality 4.6 Bird Health 4.7 Labor Condition 4.8 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 Thanks to the Steakholders Professor Sylvie de Blois Oliver de Volpi JJ and Dana of MFSP Chicken Farmers of Canada Savoura Ferme des Voltigeurs Distal Hector-Larivee Olymel … and everyone who helped us out!