Overall Rating Gold
Overall Score 69.71
Liaison Sharmilla Raj
Submission Date May 6, 2024

STARS v2.2

Toronto Metropolitan University
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 2.00 / 2.00
"---" indicates that no data was submitted for this field

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?:
Yes

A brief description of the farmers market, CSA or urban agriculture project:
The Urban Farm hosts a Market Stand outside of Hub Cafe (one of the most popular cafes run by TMUEats) located centrally on campus, to sell their produce.

Some of our retail and residence food items are sourced locally from small and mid-sized local enterprises (SMEs).

Pastry program: we source our pastries locally at Circles & Squares (SME)
Grab and Go program: some of our grab and go sandwiches and salad items are sourced locally (SME).

Kosher food program: items are sourced locally from a small bakery.

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?:
Yes

A brief description of the sustainability-themed food outlet:
Powered by Pulses: Month of January This campaign is developed in partnership with Pulse Canada to bring pulses to the forefront as a staple plant based protein and nutrition option to traditional meat based menus. While not exclusively vegan/vegetarian, the majority of features are intended to give students an alternative to meat option. Educational signage support the menu including what pulses are, that they are Canadian, and packed with nutrients suited to every lifestyle.

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?:
Yes

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Our retail locations feature packaged food items from local businesses such as Bio-Raw.

Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
Yes

A brief description of the low impact dining events and/or plant-forward options:
Powered by Pulses: Month of January
This campaign is developed in partnership with Pulse Canada to bring pulses to the forefront as a staple plant based protein and nutrition option to traditional meat based menus. While not exclusively vegan/vegetarian, the majority of features are intended to give students an alternative to meat option.
Educational signage support the menu including what pulses are, that they are Canadian, and packed with nutrients suited to every lifestyle.

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?:
Yes

A brief description of the vegan dining program:
Our menu in most food stations offer a vegan option. For specials, we have vegan option on rotations.
We also have vegan grab and go items available.
We have a special budget friendly menu offering at hub cafe as Friendly Fiver which is mainly focused on creating delicious vegan meals for $5.
In the residences, we have changed menus to accommodate vegan diets, such as using soy milk instead of dairy in soups and sauce. Cooking with vegan cheeses and using vegan margarine. Menu diversity broadened by inclusion of Meatless products such as Vegetarian beef/chicken, beefless crumble - a pea protein product and vegan meatballs and vegan turkey slices.
Also have vegan sliced breads as an option for the students.

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?:
Yes

A brief description of the sustainability labelling and signage in dining halls:
Powered by Pulses: Month of January
This campaign is developed in partnership with Pulse Canada to bring pulses to the forefront as a staple plant based protein and nutrition option to traditional meat based menus. While not exclusively vegan/vegetarian, the majority of features are intended to give students an alternative to meat options. Educational signage is included to support the menu including what pulses are, that they are Canadian, and packed with nutrients suited to every lifestyle.

Screens with rotating messages around the Hub Cafe feature vegan and local menu items, as well as promotion of the Ozzi reusable container program.

Story of our Food wall mural – a chalkboard wall on which activities and key information about sustainable food is regularly posted and updated for the public.

Food With Purpose Storytelling - Body. Community. Planet signage (welcome banner, and select other signage promoting sustainable dining services.

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:
While there is no formal food waste prevention system in place (such as LeanPath), all associates are responsible for managing the food waste in their own areas.
The chef, supervisor or manager is responsible to ensure that food waste is being managed properly, including tracking and documenting food waste.

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:
Trayless dining program is implemented in residence dining locations Students/customers are encouraged to help themselves with plates/bowls and come back for more as residence is on a POD model. This helps us in reducing the excess foods that would go onto the trays and thus end up as waste if not consumed.

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:
Leftover food / items meeting expiration at the end of the day will be donated to the Covenant house and through B12Give, a local organization and works with food services to immediately redistribute eligible leftover food to the community.

Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
Yes

A brief description of the food materials diversion program:
TMU Eats partakes in commercial composting. Composting of food waste in back of house (production areas) and cafeterias is available and communicated as a best practice to associates and dining guests. The institution as a whole as also implemented a composting program in the majority of buildings across campus.

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:
Dining areas are equipped with compost specific diversion bins

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:
Residence dining halls on a POD model use only reusable plates, bowls, cups and cutlery. All meals are consumed in the dining area and none for take-out.

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:
Residence dining halls on a POD model use only reusable plates, bowls, cups and cutlery. All meals are consumed in the dining area and none for take-out.

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:
Yes. To-go containers, utensils and packaging are compostable, guests also have an option to pick up a reusable “to-go” container (Ozzi system).

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:
Customer receive a discount on reusable mugs on hot beverages ($0.10).
The OZZI system encourages guests to buy into a reusable container program for which they receive a discount toward their meal ($0.50x12).

A brief description of other sustainability-related initiatives not covered above:
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Website URL where information about the sustainable dining programs is available:
Additional documentation to support the submission:
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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.