Overall Rating Gold
Overall Score 74.59
Liaison Chris Adam
Submission Date Sept. 7, 2020
Executive Letter Download

STARS v2.1

Dawson College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Chris Adam
Coordinator
Sustainability Office
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
No

A brief description of the sustainable dining policy:

WE had one in the past - new contract for service provider needs to be reviewed.


Does the institution or its primary dining services contractor source food from a campus garden or farm?:
Yes

A brief description of the program to source food from a campus garden or farm:

The food provider has a an indoor herb growing center that volunteer students maintain and with the partnership of the Sustainability Office, use cricket flower for special event baking, and limited use of vegetables grown on the rooftop gardens for special events.


Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/or urban agriculture project, or support such a program in the local community?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:

Local farmers are supported through a weekly vegetable delivery. This is coordinated with the Dawson Student Union and provides fresh vegetables to staff and students from a local farm.
professional development days or large assemblies often use local produce (e.g. apples in the fall) and showcase support for local farming families with signage.


Does the institution or its primary dining services contractor have a vegan dining program that makes diverse, complete-protein vegan options available to every member of the campus community at every meal?:
Yes

A brief description of the vegan dining program:

As part of the dining service contract, vegetarian and vegan options must be available daily in the cafeteria and for events within the college. Every Monday, Dawson' Dining offers free vegan lunches to students and staff. Over 100 meals are served at these events by the Dawson Student Union in collaboration with the Dawson Peace Centre)


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
Yes

A brief description of the low impact dining events:

The cafeteria service provider is involved with special events that demonstrate Fair Trade products,
local cheeses and local wines. These "local-themed" meals are common at Dawson during special events and as of 2019-20 often contain little or no plates - corn husks or napkins are used to serve small amounts of food and the majority of waste can be composted.


Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
Yes

A brief description of the sustainability-themed meals:

Special events with, for example, rooftop garden produce, 0 waste, baked products with cricket flower, all local material (cheese, wine, bread, vegetables + fair trade items for local events). Honey from the rooftop hives is also used for special baking events in the fall.


Does the institution or its primary dining services contractor host a sustainability-themed food outlet on-site, either independently or in partnership with a contractor or retailer?:
No

A brief description of the sustainability-themed food outlet:
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Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
Yes

A brief description of the sustainability labeling and signage in dining halls:

All fair trade items have a separate sign placed by the product. During in house events, all local products are labeled. Small chalkboard labeling is used all year to designate local and sustainable choices (organic, local, family farm, special ingredient). Measures that include zero-waste methods, recycling and composting are advertised on small cards at eating tables.


Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:

Insect-flour based cooking workshops are planned for classes and staff during for Earth Week in April. Workshops are also given to classes throughout the year on sustainable dining, Dawson's vegetable gardening efforts and agriculture and its carbon footprint. Seniors groups and other colleges visit Dawson and are given tours that specifically engage them in sustainable food production.


Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
Yes

A brief description of the other sustainability-related dining initiatives:

As part of a certification process for a Sustainable Happiness certificate, the entire Quality Assurance & Planning Office at the College held a Climate Action Lunch. Each employee made a vegan meal to share with someone they invited from the College that they did not know. A brief one minute theory of how food influences climate was given and each person introduced their sustainable meal and guest. This activity will be repeated.


Does the institution or its primary dining services contractor participate in a competition or commitment program and/or use a food waste prevention system to track and improve its food management practices?:
No

A brief description of the food recovery competition or commitment program or food waste prevention system:
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Has the institution or its primary dining services contractor implemented trayless dining (in which trays are removed from or not available in dining halls) and/or modified menus/portions to reduce post-consumer food waste?:
Yes

A brief description of the trayless dining or modified menu/portion program:

No trays are available to staff or students in the cafeteria or any other area on campus. Food delivery for special events comes prepared on the plates or serving platters.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:

Tupperware containers or wrapping material is supplied at catered meals so participants can take leftover food home. Alternatively, food id given to staff so little food is wasted.


Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
Yes

A brief description of the food materials diversion program:

All used oil is stored and given for recycling or conversion into biofuel. Pre and post food preparation compost is composted either on site or taken by Compost- Montreal for composting.


Does the institution or its primary dining services contractor have a pre-consumer composting program?:
Yes

A brief description of the pre-consumer composting program:

All pre-use compost is stored in the cafeteria, delivered to a refrigerated room for storage and then taken to the main compost pick-up weekly.


Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes

A brief description of the post-consumer composting program:

All post-use compost is stored in the cafeteria, delivered to a refrigerated room for storage and then taken to the main compost pick-up weekly. Students have the option of placing compostable material directly into any of the 99 composting stations on campus.


Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:

All events have dishes and cutlery supplies by the cafeteria and/or the Sustainability Office. The majority of takeout food cooked in the cafeteria is wrapped in a paper product and given without plates to students.


Does the institution or its primary dining services contractor provide reusable and/or third party certified compostable containers and service ware for “to-go” meals (in conjunction with an on-site composting program)?:
Yes

A brief description of the compostable containers and service ware:

At some special events where participants leave designated rooms, compostable glasses (corn-based) are provided, but the College prefers to use washable glassware at most events


Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
Yes

A brief description of the reusable container discount or incentives program:

There is a 10% discount for coffee at the cash when a mug or reusable container is used.


Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
Yes

A brief description of other dining services materials management initiatives:

The service provider is active in helping the Sustainability Office create zero-waste events for students and staff. Finger food, corn husk wraps and natural wood serving platters are included in the events and we continue to collaborate on reducing energy steps needed to host events.


The website URL where information about the programs or initiatives is available:
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Additional documentation to support the submission:
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