|Submission Date||Dec. 20, 2019|
Universite de Montreal
OP-8: Sustainable Dining
|2.00 / 2.00||
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:
Frist, Urban agriculture at the Université de Montréal was born out of a student initiative that started in 2011 with the creation of P.A.U.S.E. as part of an interdisciplinary Master’s course. Urban agriculture fits into the principles of sustainability to which the institution subscribes, particularly through the desire to promote biodiversity in all its forms. For P.A.U.S.E., the goal is to familiarize the community with the concept of foster city and food self-sufficiency.
Second, foodservice sells homemade products prepare with ingredients that have grown on campus. In 2017, as a pilot project, herbs and honey were integrated into this short circuit. In 2019, it is the turn of maple syrup from the campus. Up to now, 18L of maple syrup, 50 kg of sour apples, 3kg of basil and 63 kg of honey have been collected. Foodservice used these ingredients to sell honey, maple syrup, jam and even beer.
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:
Ephemeral projects, located on Mil campus, organize on season Wednesdays it's local food market, an onsite grown vegetable outlet.
Also, En Vrac, a non-profit organization run by volunteers sells organic food without packaging on the University of Montreal campus.
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:
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:
Each year, the food service offers a sustainable fair trade meal or dessert during Fair Trade Campus Week.
Two nutrition students collaborated with the Sustainable Development Unit in December 2018 to develop 2 sustainable recipes (with local and organic ingredients) for the food service.
Institution owned cafeteria hosts themed meals such as International meatless day, Intercultural week and low carbon meals, usually on behalf of students demands.
During nutrition month (march), a culinary duel was also held in the cafeteria: two teams had to create a salad with fresh and vegetarian ingredients offered at the food service salad bar.
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:
Vegan options are available throughout the campus. At the food service, two vegetarian options are available (including one vegan) every day on the menu.
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:
Vegan choices are indicated with (Ve) and vegetarian with (V) on the menu of the food service dining halls.
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:
Since May 2019, in partnership with Preserve and the Sustainable Development Unit, the university's food service participate in a pilot project to measure pre- and post-consumption losses to reduce food waste.
Also, University food services sells food that would otherwise be wasted at a very low cost (symbolic cost) to students in residences.
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:
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 that will expired soon is given for free to student residences in a shared fridge (a fridge where people drop off or take food for free).
University food services has also a partnership with «L'accueil Bonneau» to give their food surpluses to homeless persons.
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:
University food services divert all frying oils from landfill.
They are collected and recycled by an external supplier.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
University Food Services have implemented in January 2014 a pre-consumer composting program in the main cafeteria that produces the food for all campus cafeterias.
Compostable residues are collected and processed by an external company.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
University food services have implemented in January 2014 a post-consumer composting program in the main cafeteria. Another program has been implemented the same year in the dining area of the campus in Saint-Hyacinthe. University students have installed several drop points for compost in student cafes.
In partnership with Design school of University of Montreal, industrial design students have created new units for waste management (compost / cardboard & paper / glass, plastic & metal / cans & bottles / trash).
University students have installed several drop points for compost in student cafes.
Compostable residues are collected and processed by an external company.
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:
Since 2010, all meals are served in real (washable, reusable) dishware in the main cafeteria. This includes metal cutlery.
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:
Coffee cups (including covers), plates, utensils and coffee stirrers are certified compostable. Napkins is also made with recycle paper and certified compostable. Also, the lunch boxes for the catering services are made of recycled and compostable materials.
Then, a reusable cup service from CANOtogo is available in the main cafeteria.
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:
Food Services clients get a 0,25$ savings when using their own mug. This also works for fountain drinks and soups. Most of the students-managed cafes offer a similar discount.
In addition to that, a discount of $0.50 is offered when students bring their own plates and an additional $0.50 is added for those who do not have their own plates.
Also, those who bring their plates or reusable containers with them when buying a meal receive a stamp on the Local Local loyalty card. After 10 stamps, a duo of filter coffee and pastry is offered.
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:
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 and complete the Data Inquiry Form.