Overall Rating | Gold |
---|---|
Overall Score | 66.23 |
Liaison | Jody Jones |
Submission Date | March 18, 2024 |
Mount Royal University
OP-8: Sustainable Dining
Status | Score | Responsible Party |
---|---|---|
1.23 / 2.00 |
Jorden
Dye Program Admin IES |
"---"
indicates that no data was submitted for this field
Part 1. Sustainable dining initiatives
Local community engagement
No
A brief description of the farmers market, CSA or urban agriculture project:
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Sustainability-themed outlet
Yes
A brief description of the sustainability-themed food outlet:
The Table is based upon local and sustainable options for the clients attending.
Inclusive and local sourcing
No
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Low-impact dining
Yes
A brief description of the low impact dining events and/or plant-forward options:
Great Events catering provides options for low-impact dining including local food, compostable cutlery and cups. They also provide catering for a number of sustainability-themed workshops and seminars in which they will provide vegan and vegetarian options based on the request of the organizer.
Vegan dining program
Yes
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 Hub, serves veggie burgers with a vegan option made to order.
There is a salad bar daily which has vegan and vegetarian items, as well as the Hub, serves veggie burgers with a vegan option made to order.
Labelling and signage
No
A brief description of the sustainability labelling and signage in dining halls:
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Part 2. Food waste minimization and recovery
Food recovery program
No
A brief description of the food recovery competition or commitment program or food waste prevention system:
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Trayless dining and portion modifications
No
A brief description of the trayless dining or modified menu/portion program:
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Food donation
No
A brief description of the food donation program:
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Food materials diversion
Yes
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.
Composting
Yes
A brief description of the pre-consumer composting program:
All food waste created during the processing and prevent phase is composted.
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:
The Hub utilizes compost receptacles in their operations. The receptacles are supplied by Mount Royal University.
Dine-in service ware
No
A brief description of the reusable service ware program:
The Table service ware and packaging provided is compostable
Take-away materials
Yes
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 instead of disposable or compostable containers in “to-go” food service operations?:
Yes
A brief description of the reusable container discount or incentives program:
Coffee thermos filling is discounted with a coffee program. Refillable water bottles are sold throughout the year and there is a water program which includes waterbottle refilling stations around campus.
Optional Fields
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 of the 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.
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:
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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.