|Submission Date||Nov. 30, 2018|
OP-8: Sustainable Dining
|1.75 / 2.00||
Food Services Director
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
"All sustainability policy information for our vendors/contractors can be found in the following links:
Chartwells Sustainability Information:
We have a Compass Group (PLC) Purchasing and Supply Chain Policy as well as a Compass Group Canada Purchasing Standard that incorporates sustainability in our sourcing processes, which helps to define our ability to deliver products and services that would fit under a variety of sustainable criteria. Supporting files: Sustainability Highlights Report 2015, CGC; CGC Foodbuy Supply Policy Purchasing Standards Procedures November 2015; Purchasing and Supply Chain Policy Statement, December 2015
Chartwells Commitments to sustainability, via Compass Group Canada: http://cdn.agilitycms.com/dine-on-campus/1Global/Images/Sustainability/2016/Sustainability%20Highlights%20Report%202015%20%20Compass%20Group%20Canada.pdf http://www.dineoncampus.ca/fanshawe/?cmd=CorporateSustainability
SFU Produce Supplier, John's Fruit: www.johnsfruit.com
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:
School of Tourism, Hospitality and Culinary Arts offers students hands-on experience with The Chef's Table. The vegetables are grown on London main campus, and used at the restaurant, The Chef's Table on downtown campus.
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:
Fanshawe Sustainability Hosts a local farmers' market every Thursday for the whole year. This is for students, staff, and faculty. Local, greenhouse grown, produce is provided by a farmer out of Leamington Ontario that has very low pesticide and herbicide loads; Kettle corn is provided by a local supplier out of Arva, Ontario
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:
Chartwells, Fanshawe's Food Services Provider, has two programs that support this criteria:
1) Balanced Choices is Chartwell's nutrition & wellness program that is designed to provide customers with healthy food options and nutrition education to assist them in making better food choices. The Balanced Choices program supports the healthy lifestyle philosophy of moderation and variety.
2) The “Be a Flexitarian” program promotes the idea of making an active choice to eat meatless meals from time to time as part of a healthy lifestyle. By eating even one meat-free meal a week, we can make a positive impact on both our health and the environment.
Eateries run by the School of Travel and Tourism have a variety of healthy eating choices, including a variety of vegetarian and vegan meal choices. All banquet menus have one alternative vegetarian item on the menu, and the dining room offers 2 vegetarian items each day.
The Fanshawe Student Union has a variety of meals, and are proud to have many options for vegetarians and vegans alike featured on their menus.
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:
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:
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:
Chartwells, the dining services contractor, has signage and banners on reduce, reuse, and recycle, and local sourced ingredient they are using.
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:
Chartwells has a "Campus Projects" program that provides funding to applicants for projects that will "engage students and advance sustainable food services
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:
Clear Waste Bin Program:
Kitchen food waste is any food item discarded during the food production process. The most frequent reasons for kitchen food waste are:
•Overproduction (i.e. making too much food)
•Trim waste (from cutting vegetables and fruits)
Reducing kitchen waste benefits both our clients and Compass Group Canada in the following ways:
•Reduces our environmental impacts at each unit.
•Helps control food costs.
•Reduces the amount of garbage to be picked up from the unit.
•Makes all associates aware of food waste and its implications for product cost (i.e. makes frontline associates part of the solution).
•Allows the chef to be aware of how much food is being wasted (e.g. through over-trimming) and provides an opportunity to train staff (e.g. on knife skills).
•Smaller storage area required for garbage bags and bins.
All associates are responsible for managing the food waste in their own areas.
The chef, supervisor or manager is responsible to ensure that food waste is being managed properly, including tracking and documenting food waste.
You will need the following equipment to implement the Clear Waste Bin Program:
• Labels for organic waste, paper waste and recycling
• Two clear Cambro bins at each production area and station
• One large receptacle for compost
• One large receptacle for paper waste
• One large receptacle for recycling
• Posters for compost, paper and recycling waste to be posted near large receptacle
• One cart for the compost station
• One cart for the paper waste and recycling station
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:
Trays are not used in 9 out of the 10 eateries on campus. The FSU's Oasis does provide a very limited amount of trays, but they are not used as part of the routine purchasing processes and for the most part are not used.
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:
Used fryer oil sent to a company that turns it into bio-fuel.
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 eateries on campus collect food scraps and waste from the kitchens during food preparation, which is then transferred to a collection area on site to be picked up and transferred to an off site composting facility.
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 dining areas and halls have compost bins for post consumer food waste, and other compostable materials (napkins, soiled paper etc.), which is collected and transferred to a collection area on site to be picked up and transferred to an off site composting facility.
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:
Ceramic dishes are free to use for dining in at the FSU's caffeteria, the Oasis. To further discourage students from using disposable packaging, a charge of $0.50 is placed on every order where a plastic take-out container is requested.
Saffron's, the student lab-restaurant on campus, is all eat-in.
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:
All take-out containers provided by FSU food services are reusable, microwave, dishwasher, and freezer safe, and can be recycled after use.
Some of chartwells take-out containers can be recycled or composted.
All of Olive Oyle's take out containers are compostable.
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:
Coffee shops on campus, which includes Tim Hortons (run by Chartwells) and Olive Olye's (run by the School of Tourism and Hospitality), offer a 10 cent discount to customers that use a reusable coffee mug. The Oasis (run by the Fanshawe Student Union) sells their own reusable coffee mug, which holds a large coffee; when this mug is used in the Oasis, it is filled like a large coffee but the customer is only charged for a regular cup of coffee.
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:
Sysco, the supplier for FSU food services, states on their website: "Sysco's sustainability path has taken us from our suppliers’ fields to our customers’ tables as we seek and implement ways to influence the entire food service lifecycle. From advocating low-impact farming methods to using hybrid diesel delivery trucks to providing local and organic foods and biodegradable takeout containers, we strive to do what’s right for our business, our community and our planet".
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.