Overall Rating Expired
Overall Score Expired
Liaison Rochelle Owen
Submission Date Aug. 12, 2011
Executive Letter Download

STARS v1.1

Dalhousie University
OP-6: Food and Beverage Purchasing

Status Score Responsible Party
Complete Expired Rochelle Owen
Executive Director of Sustainability
Office of Sustainability
"---" indicates that no data was submitted for this field

Percentage of food expenditures that meet one or more of the criteria for this credit (0 - 100):
39

A brief description of the sustainable food and beverage purchasing program:

Dalhousie Food Services' Farm to Table Program is an educational program focusing on:

1. Seasonal Produce, Maritime Beef, Local Pork, Local and MSC Certified Haddock on our menus
2. Promoting local menu items and,
3. Bringing local farmers and suppliers into our 4 dining halls.

Dalhousie Food Services partners with local farmers and suppliers to purchase local produce, eggs, dairy, bread, beef, fish and more! The Farm to Table Program buys locally, which increases support of local farmers and the community, conserves energy, and creates less pollution when food travels fewer miles to reach Dalhousie.

1. Seasonal Menus - Our 4 dining halls, Howe, O'Brien, Shirreff and Risley, follow seasonal menus by:
- Using Nova Scotia's Local Produce Guide to include seasonal produce
- Incorporating our federally inspected local protein suppliers
Tony's Meat
Atlantic Beef
Green Island Fisheries - provides local MSC Certified Haddock
Maritime Pride Eggs

- Offering locally made: milk from Baxter's and bread from Ben's on a daily basis.

2. Promoting local menu items - Using our LCD screens located in our 4 dining halls, we are able to promote daily local menu items. We not only promote the local items, but also promote their nutritional value, nutritional benefits and other information about our local suppliers. Take a minute to read our LCD screens today.

3. Bringing local farmers and suppliers into our 4 dining halls - To support students efforts toward sustainable living, Dalhousie Food Services has arranged to bring local farmers and suppliers into the dining halls


The Website URL where information about the institution's sustainable food and beverage purchasing efforts is available:

In calculating the percentage of food expenditures for this credit, we have included bread products that are not necessarily made from materials/ingredients within 250 miles of the institution but are processed within 250 miles (processed locally).

The information presented here is self-reported. While AASHE staff review portions of all STARS reports and institutions are welcome to seek additional forms of review, the data in STARS reports are not verified by AASHE. If you believe any of this information is erroneous or inconsistent with credit criteria, please review the process for inquiring about the information reported by an institution and complete the Data Inquiry Form.