| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 62.83 |
| Liaison | Danielle Smith |
| Submission Date | Aug. 11, 2020 |
University of New Brunswick, Fredericton
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.68 / 2.00 |
Mike
Hardy Sustainability Officer Facilities Management |
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:
UNB hosts a Farmers Market every Wednesday from 11-2 in the Student Union Building. Food is sourced locally from the Ville Cooperative, a local organization located ten kilometers from campus. The food is grown using organic practices but is not certified organic.
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:
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:
Sodexo has hosted Meatless Monday events in the residence halls for the last three years.
Sodexo also hosts a Field to Fork event each year in which all of the suppliers (including local farmers and producers) come to campus with samples and answer questions from the students about the food they supply for campus dining services. This is an educational event that promotes low-impact dining (i.e. local food).
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:
Sodexo offers vegan dining options at each meal provided in dining halls. These facilities are open to all members of the campus community.
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:
The residence dining halls have menu boards outlining how many ingredients in each dish are locally sourced and where they come from.
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 has a Food Management System, utilizing the WasteWatch and LeanPath programs to manage their production cycle, allowing them to reduce the amount of food waste produced.
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:
All Sodexo dining locations at UNB have gone trayless, a means of reducing food waste.
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:
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:
Sodexo recycles all cooking oils to limit consumption.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
In partnership with Sodexo, Enactus UNB/STU created the Compost U program. Students from the group collect food waste every Saturday from McConnell Hall, UNB's largest dining hall, and take it to a local greenhouse to be composted. During a five week period, the group composted nearly 85 kilograms of food waste.
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:
All dining halls are equipped with reusable cutlery that is cleaned and reused for every meal.
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:
Sodexo offers a program where they will sell a customer a reusable container for $5.99 with any meal purchase. This container can then be traded in for a clean container with your next purchase when you will also receive a $0.30 discount on your meal.
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:
Individuals who supply a reusable coffee mug receive a discount on their purchase
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.