Overall Rating Silver - expired
Overall Score 46.80
Liaison Danielle Smith
Submission Date Dec. 18, 2020

STARS v2.2

University of New Brunswick, Saint John
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 1.60 / 2.00
"---" indicates that no data was submitted for this field

Part 1. Sustainable dining initiatives

Local community engagement

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?:
No

A brief description of the farmers market, CSA or urban agriculture project:
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Sustainability-themed outlet

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?:
No

A brief description of the sustainability-themed food outlet:
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Inclusive and local sourcing

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?:
No

A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
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Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
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Low-impact dining

Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
Yes

A brief description of the low impact dining events and/or plant-forward options:
We host Meatless Mondays where we offer on our Culinary tables (our daily special), stir fry, soup as Vegetarian or Vegan only.

Vegan dining program 

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?:
Yes

A brief description of the vegan dining program:
Chartwells regularly offers a vegan and vegetarian option on their static menu. However, their Head Chef also works with vegans that live on campus to create a one on one menu specific to their wants and needs.

Labelling and signage 

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?:
Yes

A brief description of the sustainability labelling and signage in dining halls:
Yes, all of our daily menus and specials have signage that promote Chartwells Sustainability practices

Part 2. Food waste minimization and recovery

Food recovery program

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?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:
Clear Waste bin Program

A simple tool tracking food waste generated in food services. Staff place all food waste (trimmings, peels, leftovers) in a clear measure bin and note the volume on and type on a tracking sheet. A chef or manager monitors this and informs on opportunities for efficiencies that will reduce preventable food waste. It helps to reduce our environmental impact and control food cost. The goal isn’t necessarily to track ongoing food waste, rather to instill a culture that promotes better practices that discourage food waste. Research shows that up to 4-10% of purchased food in food services becomes waste before ever reaching a customer.

Trayless dining and portion modifications 

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?:
Yes

A brief description of the trayless dining or modified menu/portion program:
Trayless dining has been in place for many years. Menus are also created specifically created in portions that the average university student would consume.

Food donation 

Does the institution or its primary dining services contractor donate food that would otherwise go to waste to feed people?:
Yes

A brief description of the food donation program:
Chartwells as a whole works with the food bank of Canada. Our Location partners with the Romara House, Foodbank and the Joshua group. Any over produce food from larger functions, gets properly cooled and delivered to whatever area needs it. During our off season, or Christmas break when we have product that will not last the break, gets donated to either the Romara House or the food Bank. Whichever one is in need.

Food materials diversion 

Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
Yes

A brief description of the food materials diversion program:
We work Rothsay Oil bin Company – who collect our used oils. We also partner with some groups on campus and local hunters that use our oil.

Composting 

Does the institution or its primary dining services contractor have a pre-consumer composting program?:
Yes

A brief description of the pre-consumer composting program:
Clear waste bin program limits pre-consumer waste through active monitoring and improvement.

Does the institution or its primary dining services contractor have a post-consumer composting program?:
No

A brief description of the post-consumer composting program:
---

Dine-in service ware 

Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
Yes

A brief description of the reusable service ware program:
All meals served in the cafeteria utilize reusable cutlery, plates, glasses and cups.

Take-away materials 

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)?:
Yes

A brief description of the compostable containers and service ware:
To go containers are Earthware biodegradable 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?:
Yes

A brief description of the reusable container discount or incentives program:
All of our outlets office discounts (Tim Hortons, Commons Café and the Baird dining hall) for using an reusable mugs, or take out containers.

Optional Fields

A brief description of other sustainability-related initiatives not covered above:
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Website URL where information about the sustainable dining programs is available:
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Additional documentation to support the submission:
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Data source(s) and notes about the submission:
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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.