Overall Rating Silver - expired
Overall Score 59.32
Liaison Lindsay Walker
Submission Date Oct. 14, 2016
Executive Letter Download

STARS v2.1

Humber College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00 Lindsay Walker
Sustainability Manager
Facilities Management
"---" 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:

Humber's primary dining services contractor Compass Group (PLC) has a Purchasing and Supply Chain Policy as well as their Compass Group Canada Purchasing Standard that incorporates sustainability in their sourcing processes, which helps to define their ability to deliver products and services that would fit under a variety of sustainable criteria.
Supporting reports include: Sustainability Highlights Report 2015, CGC; CGC Foodbuy Supply Policy Purchasing Standards Procedures November 2015; Purchasing and Supply Chain Policy Statement, December 2015

The Compass Group Sustainability Highlights Reports document the commitments they have set out that relate to dining services (http://cdn.agilitycms.com/dine-on-campus/1Global/Images/Sustainability/2016/Sustainability%20Highlights%20Report%202015%20%20Compass%20Group%20Canada.pdf), such as, their commitment to source Fair Trade product: 162,174 pounds of Fair Trade Coffee purchased in 2015, an increase of 1.2% CGC wide; 22,269 Fair Trade chocolate bars purchased in 2015. Purchasing of cage free eggs is up 121% as their commitment and ability to sources humane produced and harvested products expands.


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:

Humber has a culinary garden managed by the Humber Arboretum and is used by some of our culinary programs. Some examples:
• Culn 234: A la carte class in Humber room (campus student run restaurant) for feature food items, garnishes, garden fresh vegetables
• Culn 239: Chef's Table class for apprentices & culinary management students use appropriate themed plants for display only
• Culn 135: Basic culinary skills do a walk-through of the green house to better understand different herbs, lettuces and flavour builders
• Special events


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?:
No

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

Humber's primary food services provider Compass offers vegan and\or vegetarian meals at every meal period and grace periods across campus in all branded and non-branded locations. They may not however always include complete protein.

Humber's culinary school's full service restaurant provides a vegan option by request.


Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
No

A brief description of the low impact dining events:
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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:

In 2015/12 Humber's primary food services provider Compass participated in, or ran the following sustainability-themed events at Humber:
- Three Fairtrade doffee events including products from Starbucks & Cadburys Dairy Milk Chocolate
- Highlighted local ingredients in monthly features in Humber's Staff lounge
- In the Fall their bakery create (local) apple themed desserts that become a part of all their catering functions


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:

The School of Hospitality, Recreation and Tourism runs Gourmet Express, a student-run café that features freshly made soup, salads and meals prepared by students at the culinary school. Made up of 80% students, the staff learn about the importance of resource management and waste reduction. The enterprise focuses on reducing waste by offering recyclable & compostable disposable containers and utensils and by having a pre- and post-consumer food waste composting program. The staff also promote the reusable mug and soup bowl program at the beginning of each semester.


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:

Humber's primary food services provider Compass post about their 'Nutrigrams' and 'Superfood' programs on their communication boards. Their Balanced Choice program labeling defines which menu options are vegan, low in sodium, vegetarian, etc. to help guests make a selection that is in line with their dietary needs and values.
Fair Trade selection of coffees is available both through the Starbucks brand and the Roasters brand.
They use a variety of communication methods to inform customers such as digital media, social media, posted menus, and website.


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:

In 2014 Humber was a mentor institution in a Local Food procurement program called: "The 3P Mentorship Program". The 3P Mentorship Program supported champions in public institutions who use their buying power to be leaders in sustainable food purchasing. Participation in the program launched a campus-wide conversation about integrating local, sustainable food into Humber College’s food service, culinary program, and curriculum. Humber's primary food services provider Compass and the School of Hospitality, Recreation and Tourism (culinary program) staff were all engaged throughout the year-long program. (see attached document)

Humber's primary food services provider Compass works with Foodland Ontario to help educate and market to students on local produce available in campus serveries. They support with marketing material that speaks to Compass's internal promotions like Giving Thanks for Local, Vegetarian Day, etc.

Fair Trade Canada: Compass has worked alongside the organization to provide educational materials for our local onsite Fair Trade Week Campaign; attended a webinar and collaborated with Fair Trade Canada on sampling, informative hand out cards, digital marketing material, etc.


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:

Humber's primary food services provider Compass does the following:

Cultural Diverse options: have an internal program called “Global Village” that serves ethnic, cultural diverse meals to faculty and students on campus. Meals include a wide range of cuisines from authentic curried goat to traditional Asian inspired stir fry.

World Flavours: Designated theme nights that focus on international dishes from over the world. A few examples in Diwali – Festival of Lights, Taste of Japan, A night in Thailand, etc. Examples of Sustainability and Health & Wellness Promotions:
Hunger Awareness Week (foodbank) – 1st week May
Balanced Board – daily
Give Thanks For Local – October
Campus Fair Trade Week – September 21-25
World Food Day – October 16
World Vegetarian Day – October 1
Launch Clean Plate – November
Nutrigram/Superfoods – monthly
Waste Reduction Week – October 19-25
World Vegan Day – November 1
Nutrition Month – March
Earth Week/Day – April 22
Coffee Ground Giveaway – anytime


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:

Humber's primary food services provider Compass runs theirh 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)
•Expired food
All food service staff 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. This is standard practice at all Chartwells food services.


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?:
No

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

Humber's primary food services provider is trayless in all food outlets except for one on campus.


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:
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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:

Humber's primary food services provider Compass and the School of Hospitality, Recreation and Tourism (culinary program) staff and students collect cooking oil throughout the year which is then sent to be converted to fuel. Annual volumes are included in our annual waste audits.


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:

Pre-consumer food waste is collected from kitchens in food service areas for composting off-site. The North Campus has teaching kitchens for the Hospitality, Recreation and Tourism programs that also have a composting program in place to collect pre-consumer food waste. All pre-consumer food waste is collected in designated bins and is hauled to a composting facility nearby.


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

A brief description of the post-consumer composting program:

Food court and food service areas collect post consumer food waste by providing designated organics bins beside waste and recycling collection bins. Material is collected by a hauler daily Monday to Friday and taken to a nearby composting facility.


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:

China is used exclusively in dine-in locations such as staff room and residence, and is available in catering as well. The Hospitality, Recreation and Tourism teaching restaurant the Humber Room uses reuseable ware for all services.


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:

Currently residence students have the option of using an eco-container to take meals to go.

The Hospitality, Recreation and Tourism student run cafe Gourmet Express has all compostable coffee/soup containers, plates and cutlery.


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:

In an effort to reduce the use of take-out packaging, food service operators offer discounts on hot beverages to customers that bring their own mugs. Discounts range from $0.10 to $0.80.
Gourmet Express (student-run cafe) and Ackee Tree (independent food outlet) also offer discounts to customers who bring their own reusable mug or food container.


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:

On site brand Subway has reduced unnecessary packaging by not providing plastic bag for sandwiches unless specifically asked for by customer.


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

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