| Overall Rating | Silver |
|---|---|
| Overall Score | 46.21 |
| Liaison | Chris Gardner |
| Submission Date | Aug. 23, 2022 |
Douglas College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
0.95 / 2.00 |
Louie
Girotto Associate Director Physical Plant Services & Projects |
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?:
A brief description of the farmers market, CSA or urban agriculture project:
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?:
A brief description of the sustainability-themed food outlet:
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?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
In 2021 Douglas College joined the Feed BC program and made a further commitment to local food education, innovation and procurement.
Feed BC works with institutions, stakeholders and partners across the food service supply chain to increase the use of B.C. foods in B.C. government supported institutions, facilities, programs and services.
Feed BC’s three inclusive partnership streams enable flexibility to demonstrate partner commitment and support to increasing B.C. foods in ways that best reflect institutional values, priorities and practices. The Feed BC program includes minimum goals and standards to support B.C. food procurement, B.C. food definitions and targets, B.C. food tracking methodology, and other procurement tools and resources to assist partners with their Feed BC local food work.
As Douglas College continues to explore new innovative and educational opportunities around local food, in collaboration with food services partner Chartwells, the College is also committed to working towards a 30% target for B.C. food expenditures on campus.
Some of Douglas’s current local food suppliers and partners: BC Fresh Farms, Nana’s Kitchen, Weston Bakery
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
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?:
A brief description of the vegan dining program:
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?:
A brief description of the sustainability labelling and signage in dining halls:
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?:
A brief description of the food recovery competition or commitment program or food waste prevention system:
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?:
A brief description of the trayless dining or modified menu/portion program:
At Douglas College, everything is portioned and packaged resulting in no trays.
Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
A brief description of the food donation program:
At Douglas College, extra food items are given away to staff and students at the community food kitchen.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
A brief description of the food materials diversion program:
At Douglas College, cooking oil is recycled with REDUX (recycling contractor). The cooking oil is sterilized in special tanks and run through a high-speed centrifuge to remove food solids or sediment. The end result gets used as an ingredient in feed and in biodiesel production.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
At Douglas College, post-consumer composting is collected and processed by Maple Leaf Disposable.
Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
A brief description of the reusable service ware program:
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)?:
A brief description of the compostable containers and service ware:
Containers at Douglas college are all either recyclable or compostable.
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?:
A brief description of the reusable container discount or incentives program:
At Douglas College, there is a "bring your own mug program" which results in 20 cents off for consumers.
A brief description of other sustainability-related initiatives not covered above:
Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
Douglas College dining service is working towards using wooden cutlery for the fall of 2022.
Douglas College dining service is working towards using wooden cutlery for the fall of 2022.
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.