| Overall Rating | Gold |
|---|---|
| Overall Score | 78.59 |
| Liaison | Beverley Ayeni |
| Submission Date | March 1, 2024 |
University of Toronto Mississauga
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.88 / 2.00 |
Minali
Giani Sustainability Intern Facilities Management and Planning |
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:
In Fall 2022, UTM officially launched its pioneering UTM Farm. This initiative took a conventional shipping container and transformed it into an innovative hub for sustainable cultivation. Under the guidance of specialized farmer, Pawel, the UTM Farm efficiently utilizes 36,960 inches of linear growing space and accommodates 8,800 plant sites within its compact 40 x 8 feet dimensions.
Using advanced LED technology and innovative hydroponics, the UTM Farm accelerates plant growth while minimizing water consumption—requiring less than 5 gallons daily to nourish over 13,000 plants. The farm predominantly grows herbs and leafy greens, which are then distributed to campus kitchens, promoting sustainability throughout the community. With anticipated yearly yields ranging from 2 to 6 tons, this initiative plays a crucial role in mitigating the carbon footprint typically associated with large-scale agriculture, extensive packaging, and extensive transportation.
UTM bees and honey- On June 2, 2017, UTM welcomed three hives and 15,000 honeybees to campus. Since then, we have brought in two additional hives, and the bees have multiplied to about 50,000 bees per hive. The honey was used in bakery features, house made dressings and sauces in both retail and catering menu features.
https://www.utm.utoronto.ca/hospitality/UTMbees
UTM Students' Union (UTMSU) Seed Library- the UTMSU Seed Library is a new service to the UTMSU Food Centre. The primary goals of this service are to supply community members with free access to seeds, gardening materials, rentable equipment, community garden plots, and educational workshops. However, in light of current circumstances, the UTMSU Seed Library is currently focusing on the development of gardening care packages to help students destress and support supplementary food production at home.
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:
The Fair-Trade Corner in the Davis Building Food Court and the Fair-Trade Café in the Maanjiwe Nendamowinan Building Grand Hall have been installed to operate as sustainability-themed outlets.
The Fair-Trade Corner and Fair-Trade Café are specifically themed to offer sustainable and Canadian Fairtrade certified products. Additionally, all campus food outlets provide sustainable food choices: The Northside Bistro and Oscar Peterson Hall Residence Dining also serve only fair-trade certified coffees, teas, cinnamon, sugar and chocolate.
The Fair-Trade Cafe, located in the grand hall of the Maajiwe Nendamowinan building, is an outlet that serves to highlight and encourage the purchase of fair-trade options. The Fair-Trade Cafe carries Fair Trade coffee, bagged tea, loose leaf tea, 3 different options of Fair-Trade chocolate bars, and Fair-trade sugar. The Fair-Trade Cafe also carries baked goods, sandwiches, and soups.
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:
Our two primary dining locations offer a variety of stations with customizable menu options which allow consumers to replace animal proteins with vegan proteins such as tempeh, tofu, edamame, and soy. This also allows those with special dietary needs to design options to suit their requirements (eg: Halal, vegetarian, vegan, an assortment of allergies, Keto, dairy-free, etc.).
Colman Commons (Oscar Peterson Hall) The Grill, one of our more popular ready-to-order hot meal stations, offers Tofu, Tempeh and Veggie Burgers, as well as a Grilled Portobello Mushroom Burger. We also offer the Power Plants station which offers the following plant-forward options as well – the Tofu Buddha Bowl (vegan), the Vegetarian Pizza (can be made vegan or vegetarian), Cauliflower Mac & Cheese (vegetarian), a Portobello Mushroom Burger (vegan), and a Vegetable & Quinoa Stuffed Eggplant (made vegan).
We also offer Fresh & Fast bodega options which include a variety of plant-based options on the regular menu rotation including a Chipotle Tofu Sandwich, Grilled Veggie & Goat Cheese Wrap, as well as a variety of salads with plant-based protein options.
At our Davis Food Court (William G. Davis building) we have a number of stations with customizable menu options including (but not limited to) the Mongolian Grill, FUSION 8, Thai Express, and the Salad Bar, as well as additional Bodega options. Again, these customizable options include plant proteins to ensure a balanced meal. FUSION 8 is actually Certified Gluten-Free, as well as free from tree nuts, mustard, shellfish, dairy, peanuts, sesame, & eggs.
Our catering menu also offers vegetarian & vegan options for order, in addition to offering options to fit a Jain diet as well.
Dana has ensured that all Dana Marek Leaders completed the SFP Certificate as of March 2022. Additionally, Senior Managers completed in-person Climate-Friendly Menu Design workshops in June 2022 where the core principles of low impact ‘climatarian’ menu design in our specific business were covered and discussed. Additionally, yearly chef management meetings are conducted which consist of internal training by senior resource leaders focusing on the Dana Marek Food philosophy.
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:
As mentioned above, our two primary dining locations have several station options where there are vegetarian / vegan options daily, as well as customizable menu options where you may design the meal to suit your specific dietary needs (including vegan). There are plant proteins such as tempeh, tofu, edamame, and soy.
In Colman Commons (Oscar Peterson Hall) there are several options across the ready-to-order stations (both hot and otherwise) which offer balanced meals free from animal byproducts (vegan) as well as Fast & Fresh bodega options.
At our Davis Food Court (William G. Davis building) we have a number of stations with customizable menu options including (but not limited to) the Mongolian Grill, FUSION 8, Thai Express, and the Salad Bar, as well as additional Bodega options.
Our catering menu also offers vegan options for order as well.
Dana has put a priority on ensuring there are holistic vegan menu options that are designed to be balanced & vegan off the top, as opposed to simply removing the animal protein. Between Dana’s 8-day vegan rotation plan and the customizable menu options where the consumer may select plant-based proteins, we have several vegan options available daily across campus.
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:
Educational signage, labelling and materials are located throughout all dining outlets to inform and support guests when making their meal choices. Further, information is stated in the menu descriptions in static signage and on the website and Instagram pages.
The UTM H&RS’s department’s Marketing & Communications Strategist is dedicated to informing and reminding the community of our sustainability practices through a variety of tools - social media, print material and banners, countertop signage and floor decals, digital screens throughout the campus, sustainability talks with featured guests, and the website. Additionally, U of T’s corporate communications office assists in spreading the word of our sustainability initiatives through broader tri-university channels.
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:
In three locations (Davis Food Court, Spigel Hall, and Colman Commons) Dana has implemented the Winnow system. The Winnow system consists of AI-enabled tools that help chefs run more sustainable kitchens by cutting food waste in half. The Winnow system supports less food waste through simple tracking devices that record wastage. The reporting suite pinpoints waste areas in the kitchen to drive change. These scraps are collected and offered as compost, and as of March 2024, they will be encouraged to provide monetary donation to the Student Union Food Bank in exchange for the compost.
We have also installed a dehydrator in Colman Commons and the Davis Building which has decreased our organic food output by an estimated 50%.
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:
There has not been an abundance of leftovers to donate. Through some schedule programming, however, students on campus have been provided with free meals, samplings and give-a-ways. Starting in 2024, Too Good to Go will be started whereby products that will expire by the end of day will be on offer at a reduced rate to customers.
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:
Food Services separates the cooking oil from other waste streams.
Fats, Oils, and Grease:
Two initiatives we currently have in place are:
• We sell our used cooking oil to a company that recycles it for bio-diesel (bio-diesel is a clean-burning fuel)
• We have a monthly grease trap service/collection reducing the amount of FOG released into the municipal wastewater stream
Organic Waste:
We have a dehydrator in Colman Commons and the Davis Building which has decreased our organic food output by an estimated 50%.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
We have a back-of-house composting program in place for food scraps from our food production. Bins are placed strategically in the kitchen for use by food service team members to ensure that all food waste is composted with the university's hauler.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
Yes, UTM uses Oscar technology to encourage community members to put waste in the correct bin – including food waste. Oscar learns on the go - adapts to changing local regulations and packaging - tackling the waste problem at the very source. The idea is that Oscar understands the nuances of our region, as well as understanding the packaging & food it sees most on campus (and in the specific building where each unit is), and tells the consumer using video technology, where to put their waste. We have three units on campus – one outside the Davis Food Court, one in Deerfield Hall, and one in the Student Centre (outside of our own food service area).
In addition to the Oscar bins, all food service outlets have 4-1 bins that are outfitted with an organics stream.
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 Dishware:
In order to decrease the amount of waste from single-use plates, cups and cutlery, we use china, reusable hard plastic cups, and metal silverware in Colman Commons in OPH and for our catered events. We also have buckets set up in the waste room for all like-style plates, bowls, cutlery, and cups for efficient dishwashing (fewer cycles = less water and soap).
UTM also implemented the OZZI program, a zero waste program initiated to eliminate traditional disposable take-out containers from our supply chain by replacing them with OZZI reusable containers. OZZI containers are so sustainable that once they're worn down, we simply ship them back to OZZI and they melt down the #5 plastic and remake reusable cutlery, to avoid anything going to the landfill.
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:
In our non-franchised branded retail outlets, we use Bagasse products, which are compostable. This is in addition to the stated OZZI program.
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:
We are committed to reducing waste on campus. Part of how we are doing that is by encouraging the use of reusable beverage cups & food containers both on- and off-campus. To incentivize students, faculty, and staff to ‘BYOC’, (Bring Your Own Cup,) we are providing a discount at all food service locations:
• Fair Trade tea and coffee: 25 ¢ off (Available at the Davis Food Court, North Side Bistro, Fair Trade Café, and Colman Commons/OPH)
• Second Cup: 25 ¢ discount on tea and coffee
• Starbucks: 10 ¢ discount on tea and coffee
• Tim Hortons: 10 ¢ discount on tea and coffee
A brief description of other sustainability-related initiatives not covered above:
Dana’s Seasonal Inspiration program is closely followed to ensure programs related to wellness initiatives (H&W, plant-forward menu suggestions & recipes) as well as dishes that are culturally diverse (Around the World platform) and themed meals are on offer.
As appropriate, indigenous inspired menu offerings have been added to the menu offering at UTM retail cafeterias. Items added this year include: Three Sisters Soup & Salad, Bannock and Bison Stew. We also feature cultural menu offering on our catering menu including indigenous features.
Some of the sustainability commitments our dining services contractor is expected to meet at UTM are as follows:
• Become a Fair Trade-designated campus within 6 months of the commencement of the contract (- First Canadian campus to receive Fairtrade ‘Silver’ certification.)
• Recycle 100% of fryer oil
• Advocate recycling, composting, and waste management in all UTM locations
• Offer discounts to customers who use reusable beverage containers and will offer reusable beverage containers for sale
• Implement daily green cleaning programs in all UTM University locations
• Source paper napkins and paper towels made from 100% recycled content
• Train food service staff on waste management and reduction strategies
• Use bulk condiment dispensers where possible
• Continue to use environmentally preferable packaging in all units
• Adhere to the UTM’s bottled water policy at all times and in all units
Local & Ethical Food Sourcing
Buy Local Program - The Buy Local program offers quality-assured, fresh, locally-sourced and produced (within the province, or 50km of the province) food, from community-based, local vendors.
Energy Efficient Equipment
We source and purchase Energy Star Rated equipment for food services wherever possible on campus. This method of selection considers both energy and water usage. The type of equipment we are able to select based on these considerations are refrigerators, cooking equipment, & dishwashers.
Additionally, in food service locations, we source and install LED lighting, not simply for aesthetics, but particularly for energy efficiency within our kitchens and dining spaces.
UTM Green Cleaning
Dana uses environmentally friendly cleaning products to avoid harmful chemicals in food service locations.
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:
OZZI reusable containers:
https://www.utm.utoronto.ca/hospitality/OZZI
UTM Farm:
https://www.utm.utoronto.ca/hospitality/UTMfarm
Oscar Technology:
https://www.utm.utoronto.ca/hospitality/Oscar
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.