| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 46.94 |
| Liaison | William Clancey |
| Submission Date | Feb. 7, 2020 |
| Executive Letter | Download |
Durham College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Beth
Smith Executive Assistant to the VP, Facilities and Ancillary Services Facilities and Ancillary Services |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
At Durham College, we recognize that our food choices have a significant impact on our health, culture, environment, and economy.
Along with our partners at Aramark we are committed to nourishing the campus community with menus that emphasize fresh, whole foods that are raised, grown, harvested, and produced locally and sustainably wherever possible; to partner with new and existing suppliers to increase the availability of such foods; and to prepare them in ways that respect and maintain quality, freshness, and purity.
Four key purchasing areas represent the focus for our operations:
• Locally Grown / Raised & Produced Foods
• Ecologically Produced & Humanely Raised Foods
• Sustainable Seafood
• Socially Responsible Products (e.g. Fair Trade Certified / Rainforest Alliance Certified)
Some of our specific commitments to sustainable purchasing include:
• Fairtrade certified coffee and chocolate
• Rainforest Alliance certified teas
• 100% Cage-Free Eggs by 2025
• GAP certified chicken by 2024
• Increasing certified sustainable seafood each year until goal of 100% is reached
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
The School of Hospitality & Horticultural Science (HHS) provides food harvested from the Centre for Food farm to the tables of the teaching restaurant Bistro '67
Below is an example of the most recent list of food items harvested from last year:
• 2,694 kg or 5,939 (6,000) ;) lbs of fruit and veg
• Over 1,000 bunches of Herbs and Leafy Greens
• Over 100 L of edible flowers
• Over 500 bouquets of Flowers
• 137 kg of Microgreens
• 755 kg of Tomatoes
• 106 L of Honey
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?:
A brief description of the farmers market, CSA or urban agriculture project:
The Centre for Food runs a CSA program, distributing approximately 50 bags/week
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:
Aramark ensures they have a vegan substitution for the protein, on our home zone in our residence dining facility with every meal. They also have a rotating complete protein program and in retail locations, there is always a vegan option. There is a dedicated vegan station at lunch and dinner at South Village Dining Hall. Aramark also hosts Meatless Monday's.
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
On top of encouraging students to make healthy food options, as well as including vegan and vegetarian options everyday, Aramark has developed a label to encourage low impact dining food options:
https://durham-ontariotech.campusdish.com/HealthAndWellness/GetTheGoodStuff
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
The Centre for Food hosts an annual Harvest dinner event on-site:
https://durhamcollege.ca/academic-schools/school-of-hospitality-horticultural-science/harvest-dinner
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:
The Centre for Food includes a pantry, where student made food items are sold. The pantry hosts a reusable mug discount program and all take out containers are compostable
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?:
A brief description of the sustainability labeling and signage in dining halls:
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
Aramark has developed a Green Thread program to educate students and staff to more sustainable options: https://durham-ontariotech.campusdish.com/Sustainability
The School of Hospitality & Horticultural Science (HHS) is focused on field-to-fork and sustainable business practices. The spectacular W. Galen Weston Centre for Food is home to Durham College’s programs in culinary, food and farming, horticulture, hospitality, and special events management, along with a retail store and Bistro ’67, a fine dining restaurant.
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)?:
A brief description of the other sustainability-related dining initiatives:
Aramark has created a "get the good stuff" label to help students and staff make healthier food options: https://durham-ontariotech.campusdish.com/HealthAndWellness/GetTheGoodStuff
They also have a section on their website as it pertains to sustainability and health and wellness:
https://durham-ontariotech.campusdish.com/HealthAndWellness/GetTheGoodStuff
https://durham-ontariotech.campusdish.com/Sustainability
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:
Aramark have separate bins for spoilage/food waste which are weighed every night. food waste is measured daily to gain a better understanding of ways to reduce that waste and then composted. Using these metrics, staff are coached at how to further reduce unnecessary waste. Leftover prepared meals are also weighed to avoid over producing food.
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:
The trayless dinning program has been running since Aramark's inception into Durham College.
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:
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)?:
A brief description of the food materials diversion program:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Aramark utilizes a food waste system at South Village residence. All retail locations place pre-consumer food waste into bins which is then brought to the South Village food waste 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:
All post-consumer food waste goes to the South Village composting program.
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:
The South Village Dining Hall provides reusable items such as cups, plates, and cutlery for dine-in meals and hosts a composting eco-station.
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:
The cafeterias have compostable cutlery, Pizza Pizza trays and Quizno's wrapping paper is compostable. There is a back of the house composing program at all cafeterias as well as a front of the house program (eco-station) at the South Village Residence Dining Hall.
The Centre for Food's Bistro '67 and Pantry use compostable take-out containers exclusively
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?:
A brief description of the reusable container discount or incentives program:
Both Aramark and The Centre for Food run a program called Lug-a-mug. Clients are able to bring in there personal travel mugs and receive a discount.
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)?:
A brief description of other dining services materials management initiatives:
-The Durham College Green Team created the #MugLife campaign to bring awareness to the amount of disposable paper cups sold on campus each day, which are not recyclable. The campaign was started to encourage staff and students to bring a reusable mug. The campaign takes place a couple times each year where staff and students can take the pledge and win a reusable mug.
-The college also launched a fill-it-forward disposable water bottle reduction campaign
-Bistro '67 has removed all plastic straws from it's facilities
The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
Data source(s) and notes about the submission:
http://www.liveitgood.ca/ - partner company for "get the good stuff" label on campus
http://www.liveitgood.ca/ - partner company for "get the good stuff" label on campus
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.