Overall Rating Platinum
Overall Score 86.18
Liaison Chris Adam
Submission Date Dec. 30, 2024

STARS v2.2

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

Part 1. Sustainable dining initiatives

Local community engagement

Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, 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:

2021-2023: 

- 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.


Sustainability-themed outlet

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?:
Yes

A brief description of the sustainability-themed food outlet:

Dawson Dining is a free-meal service offered twice weekly to all students and staff. Vegan recipes are prepared by an external chef who prepares the hot meals meals in the mornings and dispenses them in containers that students and staff bring to the kitchen counter (with their names on the containers). Once filled with food and sealed, the containers are placed for pick-up. Recipies are shared with the students and staff and associated workshops on food preparation are implemented as well. Over 2000 meals have been served in the fall of 2024.


Inclusive and local sourcing

Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
No

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Low-impact dining

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
Yes

A brief description of the low impact dining events and/or plant-forward options:

The cafeteria service provider is involved with zero-wate events that demonstrate Fair Trade products, local products, cheeses and local wines. These "local-themed" meals are common at Dawson during special events and lways have vegetarian or vegan options available. Either only finger food is available reducing waste or reusable dishes are provided. Volunteers provide dish delivery, pick-up and dishwashing service through the Office of Sustainability. Part of the experience for catered events is an obvious sustainability presence.


Vegan dining program 

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:

Cafeteria contractor contract: As part of the dining service contract, vegetarian and vegan options must be available daily in the cafeteria and for events within the college. 


Labelling and signage 

Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
Yes

A brief description of the sustainability labelling 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.


Part 2. Food waste minimization and recovery

Food recovery program

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:
---

Trayless dining and portion modifications 

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.


Food donation 

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:

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


Food materials diversion 

Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
Yes

A brief description of the food materials diversion program:

Vermicomposting 2022-2024: Approximately 40,000 worms are converting cafeteria organic waste into houseplant and rooftop garden fertilizer inside the building. About 50% of  food scraps (not including coffee grounds) is being placed into the vermicompost comtainers.

All used oil is stored and given for recycling or conversion into biofuel. All pre and post food preparation compost not used by the vermicompost project on site or taken by Compost- Montreal for composting.

 


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 or given to the vermicompost project on site.


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 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 or given to the vermicompost project on site.


Dine-in service ware 

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 supplied by the cafeteria and/or the Office of Sustainability. The majority of takeout food cooked in the cafeteria is wrapped in a paper product and given without plates to students. The Office of Sustainability student volunteers deliver, pick-up and prepare the dishes for washing in a volunteer dishwashing area.


Take-away materials 

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:

As per recent provincial food service regulations, only compostable serving ware can be used.


Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers 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.

2022-23: Reusable containers were sold for $5.00 and then could be used throughout the year (scan a barcode). When used, students and staff would recieve a reduced price on the meal.


Optional Fields

A brief description of other sustainability-related initiatives not covered above:
---

Website URL where information about the sustainable dining programs is available:
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Additional documentation to support the submission:
Dawson_Dining.HEIC

Data source(s) and notes about the submission:

Food Justice - Dawson Dining (photo attached) - SDG 2 No Poverty, 10 Reduced inequalities, 13 Climate action


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 or simply email your inquiry to stars@aashe.org.