| Overall Rating | Gold |
|---|---|
| Overall Score | 71.89 |
| Liaison | Isabel Savransky |
| Submission Date | Nov. 14, 2023 |
Ontario Tech University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.68 / 2.00 |
Isabel
Savransky Sustainability & Asset Planner Office of Campus Infrastructure and Sustainability |
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, 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:
A Farmer’s Market was not conducted this past 2 years as a result of the pandemic. However, Ontario Tech Farm products were featured in food service locations (primarily UB café and when open: The Hive & Shop 61) and included the following items: Zucchinis, Carrots, Pumpkins, Green Kale, Red Kale, Swiss Chard, and Squash. To preserve the harvest, items provided in abundance were preserved with freezing techniques to be used later for soups and sauces; kale being an example from last fall.
Ontario Tech Farm honey was also used in bakery features, house made dressings and sauces. As well as offered for sale at all locations on a daily basis.
A menu sampling was conducted on September 21, 2021 (Pictures & Survey Results attached). The featured menu included:
o Scratch-made Chicken Souvlaki Flatbread & Pesto Local Roasted Vegetable w/ Goat Cheese Flat Bread
o Plant Forward Three Cheese Cauliflower Mac & Cheese
o Mini Tofu Power Bowl
A Fair-Trade coffee sampling was conducted on September 29, 2021 to introduce the campus to the Fair-Trade coffee options available to the Ontario Tech Community. This sampling resulted in a house-brand selection for the campus moving forward. While Fair Trade coffee is already in place now, a big launch in planned for September 2022 along with the new Ontario Tech branding and emphasis on Fair Trade.
Promotion of Ontario Tech Farm products – See Instagram page for key examples
CCUFSA culinary challenge July 2021– The Ontario Tech food service team was awarded Gold Medal as well as People’s Choice Award. The submission reflected local (use of Ontario Farm menu items, wholesome, nutritional and sustainable packaging).
Ontario Tech produce also supported the local community, as fresh produce and honey was donated to the local food back (Feed the Need Durham) on a weekly/biweekly scheduling in the summer and fall (2019-2021)
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:
There is no sustainability themed food-outlet specifically. Sustainability initiatives are embedded within the various locations / concepts and advertised by use of signage and Instagram posts as well as by our food services team & word-of-mouth.
Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
A Food security program is currently in process and one focus group held to date for planning, (specifically, Fall 2022 implementation)
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
Yes, a variety of offerings are available daily as opposed to marking one day only for example:
Grill station we offer our Black Bean Veggie Burger and on special we would do a grilled Portobello Mushroom Burger where the mushroom is the patty.
Fresh & Fast: A variety of plant-based options are on the regular menu rotation: Chipotle Tofu Sandwich, Grilled Veggie & Goat Cheese Wrap, Salads with plant-based protein options
Entrée Features: In partnership with the Humane Society to introduce more plant-based options we have signed the Forward Food Pledge and committed to transition 20% of animal-based menu offerings to plant-based by December 31, 2021. Results are tracked, surveys and stats submitted. In addition, the management team has participated in various training programs and on-going meetings. The below list demonstrates our top 5 plant-forward options as a result of these actions:
1) Tofu Power Bowl - Vegan
2) Vegetarian Pizza – Vegan/ Vegetarian
3) Cauliflower Mac & Cheese - Vegetarian
4) Portabella Mushroom Burger - Vegan
5) Vegetable & Quinoa Stuffed Eggplant - Vegan
We also offer a discount to those who bring their own mug to fill up; however, this has been on-hold for two years due to COVID-19 H&S practices. This will be re-launched in September 2022.
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:
See details provided above showing menu examples offered daily. We also have labels in our fresh & fast program that highlight special dietary notations as well as provide allergen awareness training to our team. Through our catering program we are able provide individual support and focus for customers with food allergies, intolerances, dietary or religious needs.
Further, to support on-going efforts to offer more complete-vegan options our team has participated in the following training experiences:
Training experiences:
SFP Certificate completion: Action Required for all Dana Marek Leaders effective March 2022: Online course to be finished by everybody before mid-May Completion of the course is required before our in-person Climate-Friendly Menu Design workshop, tentatively slated for June 16; Final date TBD. In this workshop we will apply the core principles of low-impact ‘climatarian’ menu design in our specific business
Humane Society Training & Pledge: See document attached as well as
Forward Food Pledge - Friends of Humane Society International (friendsofhsi.ca)
Yearly Chef management meetings: Internal training conducted yearly by senior resources leaders which focuses on the Dana Marek Food philosophy. 2021 highlights include: lending to a Vegan menu focus and the implementation of the 8 day vegan rotation plan currently used as a guide. As well as understanding Plant-forward trends. See attached training Chef Meeting Feb 2021. 2022 training highlighs included the introduction of our new Seasonal Inspirations platform and included a Spotlight on Canadian-grown hemp hearts and use in day-to-day cooking practices. See attached power point as example.
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
A brief description of the sustainability labelling and signage in dining halls:
We have signs posted in our locations related to sustainability issues such as the removal of plastic straws and plastic bags (examples attached). We also promote through use of menu descriptions the use of local and name of vendor in addition to key flavours & themes on our website, digital media boards and on Instagram. Further, we have a partnership with Ontario Tech Farms just down the road that supplies us with vegetables grown on the property. When they are in season we do advertise and inform the guests where the produce came from. Much of the advertising is done through Instagram. Local honey is advertised daily and for sales.
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, a manual program is in place to monitor and weigh all waste at end of day. The following process is followed:
1. Pre-consumer waste is tracked everyday manually on log kept in kitchen prior to placing in compost bin or garbage.
2. The weight and type of items is recorded as well as the reason for the waste.
3. The opportunity for change is reviewed every Friday during the daily team chat.
4. Production records are modified as well as menu plans for the next week.
5. Charts are created for client review & presentation to discuss overall effectiveness of program and step recommended moving forward.
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:
There are no trays in the cafes.
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?:
A brief description of the food materials diversion program:
Yes, Food Services separates 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:
Yes, we have a composting program in place for food scraps from our food production. Bins are placed strategically in the kitchen for use by food service team members.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
There is a plan in the work to send scraps such as egg shells and coffee grounds to the local farm. A pilot post-consumer composting program was run at the downtown buildings (including the Day Care)
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:
There is a plan to introduce in the retail components in the fall; this has been delayed due H&S measures related to the pandemic.
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:
Yes, some of the containers used are compostable; namely Bagasse products. While some of the take-home meal program (Bodega) containers are reusable such as glass mason jars for selling sauces and soups.
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?:
A brief description of the reusable container discount or incentives program:
Yes, the bring-your-own-mug program, with discount has returned (on-hold during pandemic) and will be promoted along with other reusable cafeteria-ware.
A brief description of other sustainability-related initiatives not covered above:
Dana Marek’s Seasonal Inspiration program is closely followed to ensure programs related to wellness initiatives (H&W Olympics, plant-forward menu suggestions & recipes) as well as dishes that are culturally diverse (Around the World platform) and themed meals are on offer. Copies of the 2021 & 2022 Seasonal Inspirations programs are attached as a reference and posts on Instagram demonstrate compliance.
Steps were made last semester to introduce on Fair Trade coffee on campus, removing Starbucks. As well as ensuring that fairly traded chocolate and bakery items are available daily. This, in readiness for Fair Trade certification in the future.
As appropriate, indigenous inspired menu offerings have been added to the menu offering at Ontario Tech retail cafeterias. Items added this year include: Three Sisters Soup & Salad, Bannock and Bison Stew. These additions were made in consultation with
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:
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.