| Overall Rating | Silver |
|---|---|
| Overall Score | 45.28 |
| Liaison | Cynthia Philippe |
| Submission Date | May 12, 2021 |
Université du Québec à Montréal
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.23 / 2.00 |
Cynthia
Philippe Sustainability advisor Service du développement organisationnel |
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:
Not applicable
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:
Not applicable
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:
Partner of the Association for Social Integration (A.I.S.), Beauce-Sartigan region, professional integration organization instigating the "L’Inclusion Confiserie project" : aisrbs.com. A workshop for adults aimed at fostering the development of several skills, allowing development in a "normalizing" occupation that contributes to increasing self-esteem while improving the quality of people's lives.
In 2019, the food service sold nearly $ 1,445,600 of food and beverages. From this amount, $ 2,500 was paid to AIS, a local company promoting inclusiveness by having adapted work platforms for their staff, mostly made up of people with disabilities.
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:
Every day, in cafeterias belonging to UQAM, a complete vegan or vegetarian meal is included on the menu.
https://servicesalimentaires.uqam.ca/services-offerts/le-restaurant-la-verriere/
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:
Every day, in cafeterias belonging to UQAM, a complete vegan or vegetarian meal is included on the menu.
https://servicesalimentaires.uqam.ca/services-offerts/le-restaurant-la-verriere/
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:
Not applicable
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:
Not applicable
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:
Not applicable
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:
Food donations to these organisation :
- Father's House : https://www.maisondupere.org/?lang=en
- Old Brewery Mission : https://www.missionoldbrewery.ca/en/
- UQAM Support Committee for Student Parents : https://cspeuqam.com/
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:
UQAM's food services offer customers the possibility of multi-material recovery. The collection of organic materials is currently carried out in the kitchens of cafeterias. In 2018, nearly 19 tonnes of matter were composted.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
All of the University's cafeteria kitchens are equipped with containers for recovering organic matter residues from the preparation of menu items. The company Compost Montreal (https://www.compostmontreal.com/) is the supplier responsible for carrying out the composting process of organic materials at UQAM. This annual collection collects nearly 19 tons of organic residues.
L'ensemble des cuisines de cafétérias de l'Université sont munies de contenants permettant de récupérer les résidues de matières organiques provenant de la préparation des plats des menus. C'est la compagnie Compost Montréal (https://www.compostmontreal.com/) qui est le fournisseur s'occupant de réaliser le processus de compostage des matières organiques de l'UQAM. Cette collecte annuelle collecte près de 19 tonnes de matières organiques.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Not applicable
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:
Not applicable
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:
In 2018, the cafeterias of UQAM carried out a pilot project with the company CANO to go. This was a fleet of reusable coffee mugs where user members paid a minimal usage fee for 1 year to have access to a clean reusable mug if needed when purchasing a hot drink.
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:
Cafeteria services offer a discount to all users bringing their reusable cup for the coffee. The rabate is $1.50 for all formats of coffee cup.
A brief description of other sustainability-related initiatives not covered above:
Donations of returnable cans to LES VALORISTES solidarity cooperative
cooplesvaloristes.ca
Food sponsorship of a refugee student World University Service of Canada (WUSC: https://wusc.ca/)
Centraide-UQAM campaign Profits from special activities go to the campaign (https://centraide.uqam.ca/).
Support the next generation : Internships and study projects for students from various institutions, colleges and universities.
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.