| Overall Rating | Gold |
|---|---|
| Overall Score | 65.31 |
| Liaison | Amanda Whittingham |
| Submission Date | Oct. 22, 2024 |
Fanshawe College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.68 / 2.00 |
Amanda
Birkner District Manager Chartwells Ontario |
Part 1. Sustainable dining initiatives
Local community engagement
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 from 10am to 2 pm at the main campus. George Mravik and Wilhemina are two farmers who regularly set up stalls, George has been part of Fanshawe farmer's market for over 10 years. The market offers fresh locally grown greenhouse produce as well as homemade butter, fish, and eggs.
Sustainability-themed outlet
A brief description of the sustainability-themed food outlet:
Inclusive and local sourcing
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Chartwells, Fanshawe's Food Services Provider's produce are sourced from Bamfords produce, and support local vendors as much as possible.
Fanshawe Student Union's food service provider also conducts weekly Purchases from small businesses Box Car Donuts, Arva Millhouse Bakery, Lynn's Bakery, Booch Kombucha and Ah SO Sushi.
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Low-impact dining
A brief description of the low impact dining events and/or plant-forward options:
Chartwell conducts marketing events that focus on plant forward menus at Fanshawe Main Campus B Cafeteria - identified by the "plant forward" logo.
Vegan dining program
A brief description of the vegan dining program:
Labelling and signage
A brief description of the sustainability labelling 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.
Part 2. Food waste minimization and recovery
Food recovery program
A brief description of the food recovery competition or commitment program or food waste prevention system:
Chartwells has an internal "Clear Waste Bin Program", which which provides employees with food waste reduction guidelines when working in their kitchens. Managers are responsible for ensuring all employees are properly managing their food waste.
Each work station is provided clear bins to collect any food waste. In each kitchen, there is a waste diversion station with compost, paper, and recycling receptacles and posters to identify what goes in each bin.
Trayless dining and portion modifications
A brief description of the trayless dining or modified menu/portion program:
Food donation
A brief description of the food donation program:
Food materials diversion
A brief description of the food materials diversion program:
Used fryer oil sent to a company that turns it into bio-fuel.
Composting
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.
Dine-in service ware
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 $0.75 is placed on every order where a take-out container is requested.
Take-away materials
A brief description of the compostable containers and service ware:
All take-out containers and utensils provided by FSU food services are compostable or biodegradable.
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:
Fanshawe Student Union's caffeteria Oasis waves $0.75 eco fee for using reusable container.
Coffee shops on campus, which includes Tim Hortons (run by Chartwells), offer a 10 cent discount to customers that use a reusable coffee mug.
Optional Fields
Sysco, the supplier for Chartwells 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".
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.