| Overall Rating | Gold |
|---|---|
| Overall Score | 71.07 |
| Liaison | Julien-Pierre Lacombe |
| Submission Date | March 4, 2022 |
École de Technologie Supérieure
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 2.00 |
Annie
Dumouchel Mrs Food Services |
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:
The school's food service provider is required to prioritize local foods in their purchasing directory. They have been part of the Aliments du Québec program for several years. Their menu is cyclical and based on this program (availability of seasonal products). The coffee offered is organic and fair trade and a discount is offered when you bring your own reusable cup.
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:
Leftover food from a caterer exceeding $1000 in sales is donated to the '' Maison du Père'', which assists people experiencing homelessness by providing shelter and food. The food service provider also has a partnership with Moisson Montreal, a charitable organization that recovers food donations for redistribution to charitable organizations.
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:
Several times a year, the food services promote plant-based foods. There is 1 vegetarian choice offered per day at the cookout station. We also have a vegetarian burger choice and some "baja" dishes offer the option of being vegetarian. When promoting plant-based foods, there are additional signage, new recipes and more choices during those weeks (two (2) or three (3) weeks per year).
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:
Although there is no specific program and it is not on the daily menu, there is an offer. The School's clientele is rather "flexitarian". We offer vegan "emporte-moi" from the company Crudessence. The catering service also offers a vegan option upon request.
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:
In the food court, screens are used as well as posters. Each month, different posters (Aliments du Québec certification, local foods, vegetarian foods, sustainable development, posters on different themes).
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:
A Trimtrax program is in place to reduce food waste. Our recipes are standardized. We have production sheets for each kitchen station. Our monitoring is very rigorous in order to reduce food waste. Residual catering at Moisson Montreal. TRIMTRAX internal program of reduction at the source. Surplus production is accounted for (loss and overproduction). Counting in liters of food that should be composted but was intended for sale and consumption. At source food waste. Human error during production. The employees put the food in the compost and not in the garbage. Everything that is recovered is done.
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:
As mentioned previously, the School's food service provider donates food to the charitable organizations Maison du Père and Moisson Montreal.
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:
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
The collection of organic materials for composting is part of the values of the ÉTS and Compass; we have been doing this for several years. All kitchen staff hold the organics at their workstations and place them in the boilers. On a daily basis, ÉTS picks up the organic pails generated by the food service provider. The composting of pre-consumer organics from the cafeteria kitchens is done on site at ÉTS in an industrial composter. Food services also works closely with the school to use compostable containers, compostable utensils and to encourage customers to use a reusable cup.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Organics are collected in multi-channel recycling bins across campus, including the large bins in the cafeteria.
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:
In the cafeteria, only reusable dishes are used. The catering service is also zero waste; sugar, milk, cream and juice are served in reusable containers. The majority of catering orders are served with reusable dishes, but a compostable lunch box option is also available.
Most recently, the "Blue Mug"" and ""Retournzy"" program, a reusable container program for the purchase of food in the cafeteria, has been implemented. In addition, the cafeteria has offered CANO reusable cups for several years.
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 food service provider has started using wooden utensils and compostable coffee cups. Compostable bagasse is now used for the take-out containers. A reusable take-out container project and also on the table.
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:
There is a discount for the purchase of hot beverages (e.g. coffee) when you bring your own reusable cup. A fee is also charged when taking a take-out dish (disposable/compostable containers used).
A brief description of other sustainability-related initiatives not covered above:
A commitment to achieving carbon neutrality by 2050 is made by the major food service provider (Compass).
The "Aliment du Québec" certification has been present on the cafeteria menu for the past three years (https://www.equiterre.org/projet/approvisionnement-local-0 ). In addition, the School's food service providers are involved in a program to support the "Stratégie nationale d'achat d'aliments québécois" (SNAAQ), which aims to help public institutions increase their share of Quebec food purchases.
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:
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.