Overall Rating Gold
Overall Score 66.32
Liaison Trish O'Connor
Submission Date Aug. 23, 2019
Executive Letter Download

STARS v2.1

Fleming College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Andrew Lloyd
Project coordinator
OOS
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
Yes

A brief description of the sustainable dining policy:

Here at Aramark, providing exceptional service to our customers and clients is just the start. Our mission is to enrich and nourish lives, so when we interact with millions of people and communities across the globe, we strive to ensure we’re serving them with integrity, respect and in the most responsible way possible.

Every day, we work to develop innovative product and service solutions that put our social responsibility goals into action. We focus our energies on initiatives that support our diverse workforce, protect our environment, advance consumer health and wellness and strengthen our communities.

Our approach to Corporate Responsibility:

Lead by example, and increase transparency and dialogue within our industry
Continuously improve our operations and create consistent, replicable programs
Identify innovative, responsible and cost-effective solutions to the issues we believe matter most to our employees, customers, and communities
Offer clients and customers a wide range of eco-friendly and responsibly sourced product options
Empower our clients to achieve their corporate responsibility goals by sharing our insights and experience


Does the institution or its primary dining services contractor source food from a campus garden or farm?:
Yes

A brief description of the program to source food from a campus garden or farm:

Our frost campus has a hatchery and the trout are used in the dishes. The hatcheries are certified under the Canadian Council on Animal Care (CCAC) approved. This involves regular external audits. In 2018, a herb and vegetable garden was established in the gardens adjacent to D-wing on the west side to supply the student-run restaurant and dining room (Fulfords Restaurant).


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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:

Our farmers market occur every Thursday from 10 AM to 2 PM up until the end of 2017. We still run a holiday farmers market in December and we worked Locavorest - a locally run online farmers market.
Description:
Locavorest has partnered with over 25 local food producers within 75kms of Peterborough to offer their products online. We’ve handpicked the best producers of veggies, meat, bread, cheese, honey, maple syrup & more. We’re excited to be launching a new and innovative way for you to connect with our region’s incredible wealth of producers.


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?:
Yes

A brief description of the vegan dining program:

Aramark offers a vegan menu option at every meal for all three campus locations. They also offer a made to order vegan option.

Aramark offers at least one vegan option per meal while many of our other recipes are easily made vegan upon request.

Aramark also has a Meatless Mondays program which can be introduced immediately should Fleming students become interested.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
Yes

A brief description of the low impact dining events:

Full vegetarian meal options are offered at various times throughout the school year. This is often done to meet the demand by international students that have a higher demand for vegetarian meal options.


Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
Yes

A brief description of the sustainability-themed meals:

Host Local Food Day promotions periodically throughout the year which are themed with a specific produce item available from local producers.


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?:
Yes

A brief description of the sustainability-themed food outlet:

Fulford Gourmet to Go offers a sustainability-themed food outlet on-site.


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?:
Yes

A brief description of the sustainability labeling and signage in dining halls:

We have the Who's Your Farmer? campaign which helps 'introduce the customer to local farming communities.


Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
Yes

A brief description of the outreach efforts to support learning and research about sustainable food systems:

Our health & wellness way-finding labeling system makes it easy for customers to find vegetarian and vegan options, kosher and halal, menu items with locally-sourced ingredients and certified sustainable options such as MSC seafood.


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)?:
Yes

A brief description of the other sustainability-related dining initiatives:

Features international cuisine, hosts cooking events with international student groups and works to engage international students in the Food Advisory Committee by having an international student representative offering feedback, input and menu suggestions.


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?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:

Yes, Food Waste Management Program. The service contractor uses projecting and production records to estimate portions and prep work; they track portions and reduce in case of leftovers; apply waste bin program: track waste bins based on stations, weigh the waste and record bin content in order to reduce food waste


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?:
Yes

A brief description of the trayless dining or modified menu/portion program:

Yes, use modified menus/portions to reduce post-consumer food waste. Based on tracking menus and portions are adjusted to reduce left overs.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
No

A brief description of the food donation program:

No perishable food items only are donated.

Donation frequency is limited due to liability risk associated with food donations.


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)?:
Yes

A brief description of the food materials diversion program:

Composting program for pre-consumer waste. Fleming uses Sanimax to dispose of its cooking grease in a sustainable manner.


Does the institution or its primary dining services contractor have a pre-consumer composting program?:
Yes

A brief description of the pre-consumer composting program:

At Fleming, all pre-consumer waste is collected in green bins situated adjacent to the food preparation areas. Food preparation staff deposit the food waste in the bins as part of their routine. Fleming's custodial contractor collects the organic waste on a daily basis and deposits it in the College's totes for pickup by our campus waste hauler.


Does the institution or its primary dining services contractor have a post-consumer composting program?:
No

A brief description of the post-consumer composting program:

We are currently exploring a biofuel alternative, an on-site digester, and rocket composter as possible alternatives and the municipality of Peterborough does not have a composting program. We have also run a vermicomposting program.


Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:

In 2018 Fleming introduced the Fill it Foward program at all of our campuses to promote the use of reusable coffee mugs and water bottles. This is an initiative of Cupanion to both promote reuse and support international water development projects. The program is a partnership between Fleming Food Services and the Office of Sustainability.

Yes, we put a focus on the china plates and silverware instead of disposable. We have discounts for when china soup bowls and reusable mugs are used to help encourage student use.


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)?:
Yes

A brief description of the compostable containers and service ware:

We currently utilize compostable containers and reusable silverware at all our stations and locations.


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?:
Yes

A brief description of the reusable container discount or incentives program:

All campuses offer a discount for customers bringing their own reusable mug instead of using a disposable cup. The price of a coffee with a reusable mug is $1.75 + tax. This is 10 cents cheaper than the regular price of a medium coffee. At franchise vendors Tim Hortons and Starbucks, the discount is 10 cents discount on any size. Aramark has their own reusable mugs for sale for students who do not already have one but accepts other reusable mugs as well.


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)?:
Yes

A brief description of other dining services materials management initiatives:

Fleming College's food service provider views the responsible management of waste as a requirement to sustain and restore our natural resources as well as the communities in which we serve. They are committed to minimizing our environmental footprint by fostering a culture that reduces, reuses, and recycles waste. To support closed-loop waste management processes, their innovative practices include partnering with suppliers who share their vision, working to reduce source packaging, enabling recovery and reuse of discarded materials, and recycling waste to create raw materials for other purposes.


The website URL where information about the programs or initiatives is available:
Additional documentation to support the submission:
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