The document discusses local sourcing at the University of British Columbia (UBC) and its benefits. It mentions that UBC aims to source locally to meet social, environmental, and economic goals, such as supporting local businesses and reducing waste. The document also provides examples of UBC's sustainable food purchasing program and gives sustainability criteria that could be used in requests for proposals.

1. Local Sourcing: Inspiration and Aspiration Victoria Wakefield SCMP Purchasing Manager - The University of British Columbia Fraser Basin Council October 2011 UBC VANCOUVER

2. 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

7. Your perception is our only disability …a true story

8. Garbage bags ….

11. Courier RFP Sustainability weight factor 20%

12. What are you asking for ?

14. 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

16. The road ahead looks green……