| Overall Rating | Platinum |
|---|---|
| Overall Score | 87.91 |
| Liaison | Pierre Lemay |
| Submission Date | Dec. 19, 2022 |
Université Laval
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Pierre
Lemay Development Advisor Office of the Vice Rector, External and International Affairs and Health |
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:
The Marché local UL, a farmers’ market, showcases local, quality, fresh products from sustainable agriculture.
The Jardin des comestibles (kitchen garden), located between the Charles-de-Koninck and Jean-Charles-Bonenfant Buildings, produces a variety of herbs, edible flowers, and vegetables that can be picked by all members of the university community. A shining example of urban agriculture.
https://www.ulaval.ca/alimentation-sur-le-campus/initiatives-inspirantes-en-alimentation-et-agriculture
https://www.ulaval.ca/developpement-durable/milieu-de-vie/initiatives-pour-un-campus-durable
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:
All campus food services are required to follow eco-responsible guidelines. Individual and campus-wide food service programs have been launched to reduce single-use items, offer more locally sourced foods, increase the eco-efficiency of food service meals (by boosting nutritional quality and reducing the carbon footprint), and promote sustainability in other ways.
Cercle universitaire, one of the campus restaurants, offers local cuisine every day with a variety of dishes featuring fresh local produce, some of which is grown right on campus. http://lecercleuniversitaire.com/. Note: the restaurant is currently closed due to pandemic.
Many student associations also produce and sell food at the University:
o Agrocité sells lettuce grown on the roof of the Vachon Building.
o BoULangerie du Comtois makes and sells bread, cakes, pastries, bagels, and more in the laboratories at the Comtois Building.
o Microbrewery BRASSTA brews craft beer, which is sold at the Université Laval Pub, Fou AÉLIES Café, and various events.
o Fromagerie du Campus makes and sells a variety of cheeses, including Camembert, Emmental, and Gouda.
o UniVrac, a bulk grocery store operating twice a week;
o VIA agroecologie, which produces and distributes market garden products on campus;
o Univert Laval which distributes organic family baskets on campus;
o ULaval Local Market which brings together campus producers for food sales events;
o Northern Week, which showcased student producers on campus in a food sale event.
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:
Based on an initial tally in 2019, an estimated 41% of the food purchased comes from local sources—a figure campus food services are committed to increasing next year. The Sodexo food hub on campus was already recognized by the “Aliments du Québec au menu” program for buying local. Now it’s Université Laval’s turn: In 2022 the University was recognized by “Aliments du Québec au menu – Institution” for using locally sourced foods. Results will be updated and shared at campus food hubs.
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:
The University also carried out a study looking at the eco-efficiency of food service meals. The recommendation was to move away from animal proteins and offer more plant-based proteins. Measures will be implemented in 2022–23. (https://www.ulaval.ca/en/sustainable-development/campus-environment/sustainable-food-choices) One of the food services, Sodexo, also had its chef take plant-based menu training offered through the Humane Society.
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:
Everyday Saveurs Campus, Sodexo and ADVE, the 2 principal food services on campus, offers at least one vegetarian option of 2. http://cadeul.com/saveurscampus/sante.php
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:
From 2019 to 2021, a study was conducted on the influence of nutritional quality and environmental impact information on consumer perceptions and purchasing behaviour. Master’s student Gabrielle Plamondon spearheaded this part of the project and published her thesis on it. A communication strategy was also developed as a result of the study. For more information, see https://www.ulaval.ca/en/sustainable-development/campus-environment/sustainable-food-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:
Sodexo, a leading food service company, implemented the Leanpath system in 2021 to reduce food waste. More about Lean path : https://www.leanpath.com
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:
Campus consumers have been able to use their own containers for food service purchases since 2021. The goal is to cut down on waste in general and food waste in particular by limiting food scraps.
Sodexo implemented the Cano solution, which allows people to borrow food containers to take their leftovers home and then return the containers to be washed.
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:
Yes.
Food left over from university-sponsored events is, whenever possible, given to Table du pain, an organization that distributes food to students in need. Moreover, in its contract clauses on responsible food, Université Laval requires all campus food services to participate in the university’s new program for donating unused food to charities.
Sodexo also rolled out the Too Good to Go system to reduce food waste at Université Laval. More about To good To Go : https://toogoodtogo.ca/en-ca
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:
Food services send their used cooking oil to an outside firm that reuses it in high-demand products such as tallow and protein.
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 university has a pre-consumer food waste composting program applied to the primary dining services contractor and other food services corporations on the campus. Specific containers are added in the kitchens and promotion of good practices is done by a specialized professional employee. Considering that Quebec City does not have a city wide composting program, the university ships its food and other organic waste to a site, thirty kilometers away, operated a professional private contractor. The program is in place since 2007 and is working very well in a majority of kitchens. Information can be found at: https://www.si.ulaval.ca/developpement-durable/matieres-residuelles/
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
The post-consumer food waste composting program has been in place since 2007, as for the pre-consumer food waste composting program. All dining halls across the campus have waste containers divided in four categories:
- Waste
- Plastics, glass, aluminum and milk and juice packages
- Compostable waste
- Paper, newspaper and paperboard
Information can be found at https://www.ulaval.ca/developpement-durable/milieu-de-vie/reduction-des-matieres-residuelles
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:
The contract clauses on responsible food that campus food services must follow specify that plates, bowls, glasses, cups, and utensils (spoons, forks, etc.) must be reusable (washable). Also, the community is now invited to bring their own dishes and food containers.
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:
The contract clauses on responsible food that campus food services and accredited caterers must follow specify that disposable tableware must be made of recyclable or compostable waste materials. Also, the community is now invited to bring their own dishes and food containers.
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:
The university has added certain new measures to its food concession (dining services) agreements. One such measure is that each concession must provide a drinking water fountain and glasses. Contractors are also required to make available (sell) reusable jugs and containers and to charge single-used articles. Food services generally offer a discount to people using their own containers.
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.