| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 71.86 |
| Liaison | Isabel Savransky |
| Submission Date | June 19, 2019 |
| Executive Letter | Download |
Ontario Tech University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Through Green Thread, our environment sustainability platform, we bring innovative and efficient solutions to life. We are passionately focused on reducing the environmental impact within our operations.
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:
2019 plans include using produce from the universities community garden and greenhouse in food services on campus; local honey made on campus is already sold on campus and will be added to dishes on campus. .
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:
The university hosts an annual farmers market, showcasing local vendors and artisans along with the campus' agricultural projects (the greenhouse, community garden, apiary and selling campus honey). The annual market hosts between 15-20 vendors selling a variety of items from fresh produce, baked goods, honey, jams, candles, coffee, jewelry, wool, natural soaps, etc.
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:
The Fresh Food company Dining Hall offers the vegan, vegetarian options, also individual support and attention is available for students with food allergies, intolerance, and special dietary needs.
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:
Aramark host a variety of low-impact events in collabartion with the campus, which may include Meatless Mondays, Muglife (discount when using a reusable mug), Local Food Days (creating featured dishes with produce from local farmers), to name a few.
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:
As listed above, featured dishes are created around local ingredients and based on the season (Local Food Days).
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:
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:
The institution has signs posted, on various dining related sustainability issues, such as encouraging individuals to skip using plastic straws.
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:
Yes, Aramark sponsors and support assemblies put together by organizations such as AASHE, Food Secure Canada and Meal Exchange while the Blue Team on campus runs a variety of events on sustainable food systems and gardening
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:
Health and wellness themed booth days including a dietitian and, and culturally diverse options such as halal, vegetarian options, Middle-Eastern cuisine and Canadian classics.
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:
Yes, Aramark is fully enabled with the LeanPath system which uses technology not only to track waste data, but to analyze and help set targets as well
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:
The south village residence buffet enforces lack of post-consumer food waste through, despite "all you can eat", they allow one portion at one time. Students may return for as many portions as they wish to eat, yet this enforces a lack of waste.
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:
Campus Holiday Food Drive runs from November to December. Ontario Tech U also promotes local food banks that students can donate to.
Furthermore, if events have excess food, they donate it to students on campus.
Aramark has partnered with an organization called Food Donation Connection, which helps find suitable recipients in the community and provides our operational teams with SOPs to manage food meant to be donated.
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:
Food Services separates all of the cooking oil from other waste streams.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
The kitchens have a food composting system.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
In the residence cafe, they have designated food waste bins.
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:
South Village Dining Hall provides reusable service ware such as cups, plates, and cutlery for dine in meals. Composting is also available for diners.
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:
The cafeterias have compostable cutlery, Pizza plates are compostable. The back of the kitchen has a composting program, as well as the South Village Residence Dining Hall.
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:
At the Tim Horton and Starbucks chains across campus customers receive a discount for bringing a reusable cup.
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:
The MugLife Campaign was launched by the student Blue Team to bring awareness to the amount of disposable cups sold on campus each day and encourage staff and students to bring reusable mug.
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.