Local Sourcing: Inspiration and Aspiration Victoria Wakefield SCMP Purchasing Manager - The University of British Columbia Fraser Basin Council October 2011 UBC VANCOUVER
The role Supply Chain Management plays “ The supply chain management profession makes a significant contribution to Canada’s economy and is critical to the competitive advantage of all enterprises. Latest research shows that PMAC members control more than $130 billion in annual spend .” http://www.pmac.ca/en/about-pmac
UBC OKANAGAN Sourcing Local at UBC helps us meet our goals and targets …..
Working with Non-profits
Partnership with Starworks and electronic recycling
Aboriginal and Minority Issues
Increase number of contract awards to Aboriginal business
Stimulating local economies and small business
Increase diversion to 70% - Zero waste Challenge
Work with local companies to use reusable packaging, take back programs and recycling
Maintain annual average automobile traffic on campus at or below 1997 per capita levels - deliveries to site and fleet composition
Increase Research Support
formal cost accounting, include transportation, waste, and full life cycle analysis.
The Sustainability Tracking, Assessment & Rating System (STARS®) The Sustainability Tracking, Assessment & Rating System (STARS®) is a transparent, self-reporting framework for colleges and universities to gauge relative progress toward sustainability. STARS was developed by AASHE with broad participation from the highereducation community.
STARS is designed to :
Provide a framework for understanding sustainability in all sectors of higher education.
Enable meaningful comparisons over time and across institutions using a common set of measurements developed with broad participation from the campus sustainability community.
Create incentives for continual improvement toward sustainability.
Facilitate information sharing about higher education sustainability
practices and performance.
5. Build a stronger, more diverse campus sustainability community.
UBC Food Services defines "local food" as food that has been grown, raised, produced or processed within 150 miles of campus.
UBC Food Services employs procurement personnel who are trained in sustainable sourcing and tender and award contracts and manage departmental procurement needs with a focus on ethical and sustainable criterion.
Preference and weighted criterion is given to local producers and manufacturers
Flavours all that we do:
Your perception is our only disability …a true story
L Difficulty H L Complexity of specifications Sustainability criterion – a heuristic model Carbon management Biodiesel fuels GHG reductions Retrofitting buildings Responsible travel programs – off setting Infrastructure energy management – thermal heat recovery systems Life Cycle Assessment modeling – similar to a food mile model. Socio/economic Working with social enterprises Collaboration with minorities HR policies Telecommuting Local preferences Green products/services Standardized goods/services Easily substituted – i.e. office supplies/janitorial supplies/food supplies Corporate policies and practices Third party verification – Greenseal, Fair-trade, Energy star Resource conservation Industry environmental standards IT standards - EPEAT Waste water treatment Recycling/reuse Energy reduction