Overall Rating Silver
Overall Score 49.04
Liaison Laura Nessman
Submission Date May 28, 2019
Executive Letter Download

STARS v2.1

Selkirk College
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.38 / 2.00 Laura Nessman
Sustainability Coordinator
Campus 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?:
No

A brief description of the sustainable dining policy:
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Does the institution or its primary dining services contractor source food from a campus garden or farm?:
No

A brief description of the program to source food from a campus garden or farm:
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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?:
No

A brief description of the vegan dining program:
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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)?:
No

A brief description of the sustainability-themed meals:
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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?:
No

A brief description of the sustainability-themed food outlet:
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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:

As a Fair Trade Campus, all coffee and most tea available is Certified Fair Trade. Information about Fair Trade is provided on campus and these products in the cafeteria are labeled accordingly.


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:

As a Fair Trade Campus, Selkirk hosts several outreach events annually focused on providing education on Fair Trade products. These purchasing choices are framed as sustainable choices, and education includes how these products support economic, social and environmental sustainability.


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:

Healthy eating habits are promoted on campus. During exam time, student ambassadors in partnership with Health Campus host a Healthy Breakfast Sampler, giving students ideas of easy ways to eat a healthy breakfast to nourish them during stressful times.
Castlegar campus has a Thrive Week every January, offering various activities to students, including a lunch period to build your own salad. This event promotes healthy eating choices. Students are asked to bring their own bowl and cutlery to participate.


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?:
No

A brief description of the food recovery competition or commitment program or food waste prevention system:
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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?:
Yes

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

The cafeteria is flexible with portion sizes and will accommodate requests for half portions of entres.


Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:

Food is donated to the student residence prior to disposal.


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:

A student collects used cooking oil that is then used to heat their home.


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:

Selkirk College has a composter on campus and a work study student which collects and weighs compost waste and maintains and monitors the composting process.


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:

Selkirk College has a composter on campus and a work study student which collects and weighs compost waste and maintains and monitors the composting process.


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:

All Selkirk dining facilities provide metal utensils and ceramic plates, bowls, and mugs for "dine-in" meals. This option is promoted as a sustainability initiative.


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:

The college provides fiber based disposable containers for to-go food items. These containers unfortunately do not break down quick enough when disposed of into our onsite compost program. Once regional organics diversion solutions are in place, these items will be able to be effectively composted.


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:

Customers receive a 25 cent discount if they bring their own reusable mug.


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:

To reduce the waste of baked goods, a 2-for-1 sale is put on near the end of each day.


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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The dining services staff are aware of and accommodating to the many diverse diets of the campus community. At all dining facilities, a vegetarian (and often vegan) soup option is always available, and vegetarian sandwiches are always on the menu. Hot meals usually include vegetarian options which can be easily modified to become vegan (example: burritos). Tofu and beans are regularly used for a protein source in the vegetarian/vegan meal options (example: chickpea curry).

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