|Submission Date||Nov. 14, 2018|
Ecole de Technologie Superieure
OP-8: Sustainable Dining
|1.88 / 2.00||
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
As part of the Compass Canada Group, the food services are committed to guiding principles, which stipulate that they must ensure that health, safety and the environment are at the forefront. The four areas of focus of their operations are waste management, water conservation, energy efficiency and pollution prevention. The food services have collectively defined specific objectives and targets for the four areas and it will be possible to measure and record their environmental performance through the annual Sustainable Development Report. A working structure is implemented with suppliers, contractors, customers, partners and associates to ensure the successful implementation of their environmental objectives, as well as responsibilities regarding these objectives. The food services encourage environmental stewardship at work and at home.
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:
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 food services are part of the « Food of Quebec on the menu » program, institutional component. Their recipes must contained 51% or more ingredients certified Quebec origin. They have 10 menus in the 4-week cycle, 5 soups, 5 side dishes. All of this is identified by the Food of Quebec logo. Information about the program is displayed on the screens in the food service area.
The ordering directory limit the procurement of the kinds of fish that are in danger of extinction; such as Cod. As of January the salmon will be removed from the directory. The food services follow an ecological Fishing 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?:
A brief description of the vegan dining program:
The customer can compose his vegan meal at the stir-fry counter according to his tastes. There's also Crudessence products at the cafeteria, which are mostly vegan.
Among all the vegetarian choices products offered, there's different possibilities to make it vegan;
1 vegetarian menu per day
1 stir-fry counter
Vegetarian sandwich offer
WELL BEING offer monthly at BAJA station (special vegetarian menu)
Poké Bowl and earth bowl; customer's choice; possibly vegetarian
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:
The food service offers daily vegetarian menu. At the caterer, vegetarian and vegan options are available.
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:
Concept earth BOWL/ 1 week per month
10 menus in the 4-week cycle, 5 soups, 5 side dishes. All of this is identified by the Food of Quebec logo.
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 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:
In the food service area, information about low impact food choices and sustainable practices are display through television ads, tasting booths, etc. Subject such as the following ones are covered :
- Use of cardboard straws on request, plastic straws have been removed
- Discount for users wiht their personal reusable cup
- Collaboration on the CANOtogo project (Reusable smart containers: canotogo.com)
- Overcharge for disposable dishes
- Promo at the beginning of each semester, coffee sold for $1 to encourage consumers who bring their reusable cup
- Wooden coffee sticks (compostable), poster showing the steps to follow when customers are not using sticks during the preparation of their coffee
- Composting all the pre-consumption food from the kitchen
- Standby mode vending machines; energy saving
- Removal of water bottles; sale of reusable water bottles only
- Display of local products from Quebec
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:
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:
-Participation in the Cultural Diversity Week with students service
-Ethnic menu at BAJA station
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:
The food services adhere to an internal Trim Trax kitchen waste program, which calculates the number of litres of consumable waste thrown away. Production records are also in place to control the production and to not overproduce.
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:
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:
-Food surplus from catering are donated to the Tablée des chefs
-Compass Group makes annual payments to Canada's food banks
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:
Cooking oil is recuperated and processed for bio-diesel by a specialized company.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
All cooks and kitchen helpers get rid of all the compostable materials in specially designed bins installed in the kitchen. These materials are composted in the onsite industrial composter installed at ÉTS.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Food waste from the kitchen or catering services that is not given to food donation is systematically composted. There are residual material sorting stations collecting compostable materials everywhere throughout the campus.
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:
ÉTS requires Compass Canada Group to provide reusable dishes even to consumers who bring their lunch.
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:
Those kind of containers are available at an extra cost.
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:
There's a coffee program that allow customers to be charged less for a coffee if they bring their own reusable cup. At the beginning of each semester, coffee is offered for $1 to all students with their own reusable cup.
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 website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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.