| Overall Rating | Silver |
|---|---|
| Overall Score | 54.38 |
| Liaison | Jennifer Martel |
| Submission Date | Jan. 31, 2023 |
University of the Fraser Valley
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
0.65 / 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:
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:
UFV Fairgrounds Cafe
The Fairgrounds Cafe is a student-run cafe at UFV that sells fairtrade coffee and tea. The cafe is run by the Student Union Society and employs students.
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:
UFV is a part of the Feed BC program. Feed BC works with institutions, stakeholders and partners across the food service supply chain to increase the use of B.C. foods in B.C. government supported institutions, facilities, programs and services.
Feed BC’s three inclusive partnership streams enable flexibility to demonstrate partner commitment and support to increasing B.C. foods in ways that best reflect institutional values, priorities and practices. The Feed BC program includes minimum goals and standards to support B.C. food procurement, B.C. food definitions and targets, B.C. food tracking methodology, and other procurement tools and resources to assist partners with their Feed BC local food work.
Local Food
Dana Hospitality at the Cascades Cafe sources local products
The Fraser Valley boasts some of the most fertile farmland in the world, close to transportation routes and major urban centers. This makes it a “natural” for growing vegetables, fruits and animal products of all kinds. Dana Hospitality at the Cascade Café is proud to source local products and support local farms.
Where the Cascades Cafe food comes from:
- Bread comes from Monte Cristo Bakery in Delta.
- Pork products come from Britco in Langley and Johnston’s in Chilliwack.
- Potatoes, potato chips, cabbage, fennel, beans and corn are grown in the Fraser Valley.
- Cranberries come from Richmond.
- Beef is a local product, locally processed.
- Fresh dairy products originate at Fraser Valley farms.
- Chicken comes from small family-run businesses in Hallmark and Sunrise Poultry (Langley).
- Salmon is always BC wild-caught, and Oceanwise certified
- All seafood is MSC certified.
Dana Hospitality at Cascades Cafe makes most things in-house with wholesome, natural ingredients: dressings, soups, salads, sandwiches, entrees, stir-fries, snacks and pastries. They avoid branded, processed foods wherever possible and provide you healthy alternatives.
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:
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:
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:
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:
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:
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:
UFV's has three-stream waste receptacles in all dining service areas, including a composting receptacle with signage.
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:
Reusable service ware are available for "dine in" meals at UFV's dining services.
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:
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:
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.