| Overall Rating | Silver |
|---|---|
| Overall Score | 59.67 |
| Liaison | Luc Surprenant |
| Submission Date | Dec. 23, 2022 |
Université de Montréal
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Pascal
Prouteau Director Residences |
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, the institutional food services sell homemade products prepared with ingredients that have grown on campus. Ginger, hibiscus, peppers, herbs, tomatoes, onions, lemon balm and lavender are produced at various sites, including the new Ephemeral Projects greenhouse. Lavender is used in the university's local beer. A project to recover mushroom substrate for use in urban agriculture has also been initiated.
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:
The production of the university's beer and kombucha is outsourced to small local businesses.
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:
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:
Plant based options are available throughout the campus every day of the week. At the food services facilities, two vegetarian options are available (including one plant based), as well plant based sandwiches and salads.
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.
Also, the "Aliments du Québec au menu" logo (menu composed of local foods) is displayed in front of the dishes concerned.
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:
From May 2019 to march 2020, university's food services participated to a pilot project aimed at measuring pre- and post-consumption losses to reduce food waste.
in partnership with Preserve (a student based project) and the Sustainability Unit.
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:
In March 2020, the food services had to dispose of all inventory due to the mandatory campus closure. All food was then donated to various local organisations helping the ones in need.
Food Services has implemented a sharing fridge in the residence halls and occasional donations are made when there is a surplus.
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.
Most if not all of the students-managed cafes promotes usage of your own mug offer washable dishware also.
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 are available for the cost 0,25$. Napkins is also made with recycle paper and certified compostable. Also, the lunch boxes for the catering services are made of recycled and compostable materials.
Then, a reusable cup service from CANOtogo is available in the main cafeteria.
Since 2022, food Services offers, as part of its catering services, the organization of events producing minimal waste when the number of people and the location allow it. In cases where this is not possible, compostable dishes are provided.
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
Since 2021, incentives have been reversed.
Food Services clients now have to pay 0,25$ for every container (coffee cups, salad and soup bowls, plates). People are encouraged to use their own mug. Most if not all of the students-managed cafes promotes usage of your own mug offer washable dishware also.
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.