| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 63.22 |
| Liaison | Jessica Russell |
| Submission Date | Oct. 17, 2019 |
| Executive Letter | Download |
Mount Royal University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.63 / 2.00 |
Courtney
Stange Administrative Assistant Institute for Environmental Sustainability |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
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:
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:
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:
Vegan and Vegetarian offerings are available each day in the operations of the Table. Both Vegan and Vegetarian dishes are provided as part of the menu and most dishes can be accommodated for those who desire it.
There is a salad bar daily which has vegan and vegetarian items as well as the grill serves veggie burgers with a vegan option made to order.
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:
Dana Hospitality provides sustainable dining for events by request. For example, a student event which featured the movie "Bugs on the Menu" included catering from Dana in the form of silk worm pizza and chips and salsa with grasshoppers.
They also provide catering for a number of sustainability themed workshops and seminars in which they will provide vegan and vegetarian options based on request of the organizer.
Offerings of vegetarian and vegan focused offerings weekly, with many daily options as well. Monday's event of Curry in a Hurry offers a vegetarian menu.
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:
Provincial plate offerings were run throughout prior school year focusing directly on Alberta offerings and items.
For example: the 1/3 LB Alberta Beef Burger or Grilled Alberta Chicken Burger.
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 Table is based upon local and sustainable options for the clients attending.
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:
Marketing and promtional pieces explain details and more on the products being sourced and serviced locally and nationally. Social media, postings, and labels around the dining areas of Dana also provide details regarding their sourcing and sustainability. The message is also relayed on digital menu boards at each station of service as well as a map of where in Alberta items are sourced from.
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:
Dana Hospitality is working with Mount Royal University to develop capacity to utilize the composting with a growing vegetables program. The Aviary is being researched currently as our account in Squamish, British Columbia is currently aligning data to offer for us analyze.
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:
There is always healthy and culturally diverse items/programs available to choose, salad bar and other exceptional meal items that are roasted, braised, grilled or other healthier styles of cooking. Curries, jerk chicken, shawarma, Bahn Mi are a few if culturally diverse options provided. Culturally diverse items are offered many times a week to all diners. All fish and seafood are focused to be within the oceanwise program.
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:
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:
Dana does not operate with trays and all packaging is compostable or recyclable.
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:
Oil pickup utilizes this 'waste' for programs locally. Compost is utilized as we have a dehydrator on site and the material is provided to the on campus community garden.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Dana Hospitality utilizes compost receptacles in their operations. The receptacles are supplied by Mount Royal University.
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:
The service ware and packaging provided is compostable, but Dana does not use reusable service ware.
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 dining materials including take away clam shells, and service ware are compostable, with exception of containers used at the salad bar which are recyclable.
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 thermos filling is discounted with a coffee program. Dana Hospitality also runs a mason jar program for the salad and breakfast bars. Discounts are provided for reusing the jars on Mondays. Refillable water bottles are sold throughout the year and there is a water program which include endless refills of the Purifi flavoured water all year long with the purchase of a reusable bottle.
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:
This is an ongoing program with the main vendors (and smaller ones) to ensure reusable shipping crates and best practice of reusable containers for items that can safely be handled this way
The website URL where information about the programs or initiatives 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.