| Overall Rating | Gold |
|---|---|
| Overall Score | 67.93 |
| Liaison | Emily Zabanah |
| Submission Date | Feb. 1, 2024 |
Seneca Polytechnic
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.80 / 2.00 |
Courtney
Hayes Sustainability Specialist - Operations Office of 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:
SENECA VERTICAL FARM
As the push towards innovation and expansion of urban agriculture grows, so do growing opportunities on campus. Seneca has worked with Just Vertical in the past at Seneca @ York campus using the Just Vertical indoor vertical farming technology for research into urban agriculture. The technology is now being used to transform two shipping containers outside of Odeyto at Newnham campus into a research and commercial hub. The space will provide ample research, learning and engagement opportunities for students in agriculture and business practices, as well as delicious produce offered at the cafeteria.
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 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:
We subsidized rent from our franchisees on residence and hot dog vendors during the pandemic period of 2021.
Classic Coffee, our roaster of choice, is a local, family run business in which we have a strong relationship and are working to get them fair-trade certified, if possible, for the next period.
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:
We host two health and wellness booths a month at alternating campuses. At least one monthly event focuses on plant forward eating and educational tactics. These events are hosted by our registered dietitian and have even been held virtually so online audiences can participate.
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:
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 dietary icons posted on all menu items that apply. This includes dietary icons for vegan, vegetarian and plant forward menu items. Further to this, we also include a legend on the menu screens along with a sign at the point of purchase that helps educate the consumer on what we determine to be plant forward eating to help them make better choices.
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:
The LeanPath prevention program is a shrinkage tracking program for food services that collects data on food waste generated in our cafeterias. Part of the system is tracking volumes of organics that are put into the Macerator where it is dehydrated before it is further processed in on campus compost system.
Learn more here: https://blog.leanpath.com/aramark-implements-leanpath-cutting-edge-food-waste-tracking-technology
The LeanPath prevention system was in place at Seneca up until 2023. As Aramark has transitioned away from LeanPath as it’s data monitoring system, the Food Services team is investigating other options. This will enable the Office of Sustainability to more effectively report on organic waste diversions and carbon equivalents from composting. Investigations are ongoing, and the projected implementation date for this system is 2024.
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 provided in the cafeteria.
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:
Seneca offers a soup program that uses the leftover produce and other food ingredients to make delicious and affordable soup for students to ensure every member of the Seneca community has access to healthy food options while on campus. Students can enroll in the soup program to get soup for free. There are vegetarian, vegan and Halal options available daily.
Learn more here: https://theservicehub.senecapolytechnic.ca/s/article/Seneca-Soup-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?:
A brief description of the food materials diversion program:
GREASE COLLECTION
Fryer oil is collected and recycled by Wardlaw's Poultry Farm (https://www.wardlawspoultryfarm.com).
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 ROCKET COMPOSTER
The pre-consumer compost goes through a macerator, which shreds and eliminates the liquid of the material, after that, the organics goes to an in-vessel composter on-site at King and Newnham Campus. These wastes can be food waste, meat and fish, garden and horticultural. The composter provides a clean and simple solution that allows food waste to be treated after its disposal, within a reasonably small area with minimal operator interaction. In 14 days, the composter transforms the food waste into compost, which can be used for lawns and other green areas, thus closing the loop of recycling.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Seneca has a post-consumer composting program through the organic's hauler. The hauler takes the post-consumer organic waste and recycles it off site.
Organic bins are located at source locations e.g., high traffic areas and food service locations and remain source separated
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:
Seneca Food Service has implemented a reusable container program for our dine in services through the company “Friendlier” in April 2023. Seneca has also absorbed any deposit charges in order to account for accessibility for students. The cafeteria locations at Newnham and King campuses now no longer offer single use containers, even the standard compostable food containers previously used.
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:
At any cafeteria food service locations that offer single use containers, Seneca provides certified compostable food containers, and in cases where compostable components are not possible (soup containers or lids), they are recyclable in our recycling streams. They are not currently accepted in any organic hauler's organics stream despite being compostable, so it is communicated to students that these materials are “landfill friendly”.
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:
In 2023, all Seneca-owned stations increased their discount and offer a 25-cent incentive for bringing your own coffee mug. Franchisees offer a 10-cent incentive.
A brief description of other sustainability-related initiatives not covered above:
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.