University of Victoria
OP-8: Sustainable Dining

The UVic Campus Community Garden (CCG) is a collaborative initiative involving students, faculty, and staff affiliated with the UVic Students Society. Located on campus with support from Facilities Management and the UVic Office of Campus Planning and Sustainability, the CCG aims to enhance food security by offering low-cost plot rentals, free workshops, food donations, and weekly volunteer events. The garden includes designated "Giving Gardens" where harvested food is donated to food banks or UVic students, promoting accessibility. Additionally, the CCG focuses on ecological support by planting local species and providing habitat for pollinators. Weekly work parties invite participants to build gardening skills, fostering a sense of community. The CCG also conducts workshops on various topics like beekeeping, mushroom propagation, and upcoming sessions on basic gardening techniques and container gardening, welcoming participants from the broader community alongside UVic members.

All UVic Food Services outlets are sustainability-themed in that they follow a plant-forward (default veg) menu engineering strategy, participate in a provincial government initiative called FEEDBC to source over 50% of their food from local suppliers, have a Campus Fairtrade certification featuring Fairtrade teas, coffee, and chocolate in every available outlet. Food Services has also committed to eliminating the sale of bottled water, single-use plastic straws, and cutlery, and has implemented a unique waste management system where staff sort through all of the waste in the facility, resulting in an 84% waste diversion rate.

UVic supports several businesses in various ways. In the world of retail, UVic supports SME businesses by selling their products in locations on campus. Companies that have products featured on campus include:
• Denman Island Chocolate: This company is a local SME whose chocolate is available for sale on the UVic campus. All of their products are certified organic and Fair Trade, and they aim to consider the environment for every business decision they make. This includes energy-saving tactics such as wrapping their chocolate melter in a cocoa cozy and using recycled and recyclable packaging. Additionally, they donate one percent of their annual gross sales to local groups supporting environmental conservation.
• Nutmegmylk: a plant-based mylk company based out of North Vancouver, BC. Founder Megan Wallace started the company five years ago, involving Nutmegmylk from home kitchen creations to farmers markets, local grocery stores and now onto new formats with longer shelf-lives as well as the addition of coffee creamers. The business is now co-owned by three women including Megan, and products are available for sale across BC.

Degrees Catering, the official catering unit of UVic Food Services, utilizes several local small company’s products when providing food and drinks to UVic functions. This includes goods supplied by:
• Salt Spring Coffee: This specialty coffee company is a local SME that provides UVic with organic Fair-Trade coffee for many functions. Their business has been a Certified B Corp since 2010 and is committed to sustainable growth through a “quadruple bottom line: people, planet, profit, and purpose”. They have made the Certified B Corporation “Best for the World” Honoree list for three consecutive years and donate a portion of their proceeds to sustainable and inclusive projects that directly support coffee farmers and their communities.
• Islands West Produce: UVic Food Services sources fresh produce from Islands West Produce, a family-run business that supports local farms year-round. Island West Produce practices careful inventory management to avoid wasting food. Still, they donate as much as possible to local charities and food banks, and on-site organic waste is donated to local farmers to feed their livestock.
• Cakes etc.: A local SME that provides UVic with delicious desserts made from dairy sourced from Vancouver Island farms and fresh fruit grown in neighboring fields.

In the kitchens across campus, many goods made on-site utilize ingredients/services that come from:
• Bagga Pasta: Serving pasta (with vegan options) to the Greater Victoria area for over 25 years. Bagga Pasta is a family-owned and operated business.
• Irene’s Bakery: Irene’s Bakery has been a family-owned business in Victoria since opening in 1985 on Oak Bay Avenue
• Eugene’s Greek Food: This Victoria-based family-owned SME produces authentic traditional Greek food and provides UVic kitchens with their highly sought-after humus incorporated into meals or served as a stand-alone dip!
• Fernwood Coffee: UVic proudly serves Fernwood Coffee, a locally owned and operated roastery and cafe in Victoria, BC, that handcrafts finely roasted coffees and serves the highest espresso and filter coffee standards.
• Kan’s Gourmet: A family-run business located in Burnaby, BC. Inspired by good quality food and healthy eating, Kan’s makes home-style vegetarian and gluten-free foods such as yam pakoras and falafels using GMO-free, preservative-free, ethically sourced ingredients.
• Romeo’s Pizza: Is a family-owned Greek pizza and pasta establishment in Victoria, BC. Dimitri Mavrikos and his two brothers, Steve and George, came to Victoria from Vancouver with the dream of opening their restaurant in the summer of 1974.

More information on the SMEs UVic supports can be found on their home websites:
• Bagga Pasta ltd., Victoria,
• Cakes Etc., Victoria BC
• Denman Island Chocolate, Denman Island, BC
• Eugene’s Greek Food, Victoria BC
• Fernwood Coffee Company, Victoria BC
• Irene’s Bakery, Victoria BC
• Islands West Produce, Vancouver Island
• Kan's Gourmet, Burnaby BC
• Nutmegmylk, North Vancouver, BC
• Romeo’s Pizza, Victoria BC
• Salt Spring Coffee, Richmond BC

UVic University Food services (UFS), including Degrees Catering, have significantly reduced the amount of waste that is generated during dining events in an effort to lower their negative impact on the environment. They do this by:

•Providing reusable cups, mugs, dishes, cutlery, etc. at nearly all catering events
•Sourcing several food options from small local businesses
•Designing the catering menu to be plant-forward, with plant-based options as the first items you see and meat variants at the bottom, eliminating lamb altogether.

The University of Victoria additionally promotes low-impact dining in the following ways:

•Implementation of a reusable “Mug Library” pilot program by the UVic Student Society (UVSS) in the Student Union Building to reduce waste associated with single-use coffee cups
•Providing mostly vegetarian and vegan options at all food outlets across campus, making meat an optional add-in for diners. The cheese is always vegan, and diners can choose to opt for dairy cheese instead of the other way around.

Food Services has a dedicated food outlet called "Greens, " the first food vendor, any customer will encounter when entering the Cove Dining Facility. The Greens vendor has starters, vegan lunch options including smoky quinoa hemp cakes, and vegan dinner options such as a made-to-order Kung Pao Cauliflower bowl. There are three other vendors in the Cove Dining Facility, all of which are 60% or more plant-based food options. UVic Food Services has reduced beef, pork, poultry, and dairy items by 50% in 2020 and has received national kudos alongside the University of Guelph for its leadership in the plant-based dietary transition by the EAT-Lancet Commission.

All UVic food outlets and cafeterias contain signage and labeling designed to draw consumers' attention to Fairtrade, organic, and Oceanwise-certified products. Also, the cafeteria layout is designed so that the first outlet in the kiosk is the "Greens," an all-vegan menu. Label types range from stickers on the food packages to clear indications of vegan options on the large telecast digital menu screens above each vendor in the kiosk. Fairtrade labeling is displayed on all coffee urns and teabag holders during catered events. Sustainable food choices for catered events are labeled both on the physical and online menus. Additionally, the menu to order online is designed so that the plant-based food options are always at the top, and the meat options are either opt-in or at the bottom. At multiple coffee vendor locations across campus, signs promote reusable mugs by providing discounts to customers who bring their own.

Food Services uses FOOD-TRAK, a robust inventory system used to track and assist with production & waste management in their kitchens. Food Trak calculates the quantities of ingredients needed to purchase for each recipe.
Ex: If a lasagna recipe makes enough for 10 people, but there’s a function to host 1000 people, Food Trak will calculate how much of each ingredient to buy so that excess food (food waste) is reduced. Additionally, waste sheets are produced each month to track inventory and product that is thrown out for increased efficiency and PAR (periodic automatic replenishment) levels are set up on all food products to ensure minimum levels of stock are kept on hand to meet customer demand. This helps us order the right amounts every time so that food waste is reduced.

There are no available trash, recycling, or composting bins for customer use in all Food Service outlets, requiring all waste to go through this system of staff sorting. This has resulted in an 80% diversion rate in our dining outlets. There is a large rolling cart in the Cove Dining Facility (called the "scrapping wagon") for students to stack their trays before leaving the dining hall, which is taken to the kitchen for staff to sort through. Additionally, Food Services has a reputation with the Waste Management Department as having some of the "cleanest" recycling on campus. Because of their "no garbage can" system and well-sorted clear soft plastic overwrap, the recycling material that exists in Food Services has a low contamination rate.

UVic Food Services is committed to reducing pre-consumer compost waste through strategic initiatives and efficient management practices. A pivotal aspect of their approach involves leveraging technology, such as the Food-Trak inventory management software. This software enables precise tracking of pre-consumer waste, allowing for informed decision-making to minimize excess and unnecessary disposal. The monthly Waste Sheet recording further contributes to the reduction efforts by providing a comprehensive overview of pre-consumer waste patterns.

The culmination of these efforts is evident in the 2022 waste audit results, showcasing an impressive 85% pre-consumer composting success rate. This success is a testament to the dedication of Food Services staff and their commitment to sustainable practices. By addressing waste at the source and employing innovative solutions, UVic is making substantial strides in minimizing the environmental impact associated with pre-consumer compost waste.

UVic's commitment to sustainability extends beyond the kitchen to the post-consumer stage, where diligent efforts are made to ensure effective waste diversion. The responsibility for post-consumer waste sorting in food outlets lies with Food Services staff, who play a crucial role in achieving an exemplary post-consumer food waste diversion rate.

Since 2016, the introduction of "Sort-it-Out" stations across campus has revolutionized waste disposal habits. These stations, replacing traditional garbage bins, make composting and recycling more accessible to the campus community. The active participation of community members in utilizing these stations has significantly contributed to the impressive post-consumer food waste diversion rate.

In tandem with technology-driven pre-consumer waste reduction strategies, the focus on post-consumer waste emphasizes the holistic approach taken by UVic Food Services. By addressing both stages of the food consumption cycle, UVic is fostering a sustainable environment where waste is minimized, and resources are utilized responsibly.

Food Services focuses on providing dine-in plates, bowls, and cutlery in their main facilities to reduce waste. This service, combined with their unique sorting methods where 100% of waste in Food Service Dining Facilities is sorted and managed by trained staff, is an example of leadership in sustainability efforts in the food and dining industry.

Almost all containers and service ware provided for “to-go” meals (consisting mainly of soup cups and paper-based box) are certified compostable by a third party, and can be composted in our campus composting program. The remaining to-go containers (consisting mainly of sushi, sandwich, and vegetable snack boxes) are recyclable.

In 2022, Food Services launched the Eco-Box program. An opt-in reusable container program for students to use a reusable container for to-go meals on campus. The eco-box is provided for free to all residents on campus (3000 students), and is a revolving $5 deposit for other campus community members.

UVic Food Services has implemented a series of push/pull incentives to encourage bringing reusables on campus. They are as follows: Disposable coffee cups now acquire a $0.25 ECO Charge. Reusable coffee mugs receive a $0.25 discount. Additionally, there is no bottled water sold within any of the UVic Food Services outlets, and there are over 89 water filling stations available on campus, with the introduction of a new reusable fountain cup at The Cove Dining Facility.

UVic is committed to decolonization and acknowledges with respect that the University of Victoria stands on the traditional territory of the Lekwungen peoples. In the fall of 2022, UVic announced the opening of the new Student Dining and Housing facility on campus, Čeqʷəŋín ʔéʔləŋ (Cheko’nien House). Songhees and Esquimalt Nations Elders have guided the project team in incorporating Indigenous design elements and teachings. Some examples of this are featuring Indigenous artwork in the building and UVic’s Senior Culinary Team working with local Indigenous chefs to trace, source, and utilize local ingredients and to introduce traditional Indigenous cooking methods and recipes to the menu.

Čeqʷəŋín ʔéʔləŋ (Cheko’nien House) includes The Cove Dining Facility (the primary dining facility on campus serving approximately 8,700 meals per day in the academic school year), and currently the largest passive house kitchen/building in North America. It is almost all electric and is 5-6 times more energy efficient than a conventional commercial kitchen, which reduces greenhouse gas emissions by 80% for the entire building. An innovative built-in heat recovery system redistributes heat from the refrigerator systems, dishwasher drain, and kitchen exhaust as space heating throughout the building.

https://www.uvic.ca/services/food/about/vision/index.php

Uvic Food Services' commitment to Sustainability:

We believe in reducing our carbon footprint.
We work closely with the Office of Campus Planning & Sustainability in maintaining and continually improving the sustainability of our operations.

Our priorities include:
• reducing waste
• promoting reusable mug use on campus
• increasing the percentage of sustainable Ocean Wise seafood options we offer
• offering reusable plates/cups/cutlery in catering, retail and residential dining
• instilling practices that support landfill diversion, such as composting & recycling
• offering sustainable disposables options like biodegradable straws and containers
• choosing local suppliers and ingredients whenever possible

Some of our sustainable initiatives:
• discontinued plastic straws in April 2018 and replaced with cornstarch straws
• discontinued soft plastics (saran wrap) for retail grab and go items in April 2018 and replaced with plastic shells which are 100% recyclable (currently this excludes baked goods due to COVID safety protocols)
• Removed all single use plastic bottled water from Mystic Market point-of-sale kiosks in September 2019 to reduce availability
• All end of meal food trays within Mystic Market and The MOD are sorted by our staff to ensure 100% of plastics are diverted to recycling stream versus the landfill and all uneaten food is diverted to composting stream versus the landfill