Overall Rating | Silver - expired |
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Overall Score | 53.92 |
Liaison | Patricia Huynh |
Submission Date | Oct. 26, 2021 |
University of Waterloo
OP-8: Sustainable Dining
Status | Score | Responsible Party |
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1.88 / 2.00 |
Mat
Thijssen Sustainability Manager Sustainability Office |
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indicates that no data was submitted for this field
Part 1. Sustainable dining initiatives
Local community engagement
Yes
A brief description of the farmers market, CSA or urban agriculture project:
Food Services coordinates the longstanding UW Farm Market during Spring and Fall terms to bring fresh, local produce to the campus community. It is hosted weekly or bi-weekly in the Student Life Centre or other available space.
Sustainability-themed outlet
Yes
A brief description of the sustainability-themed food outlet:
FRSH is a new outlet location that focuses on healthy and low-meat options across its full menu, including custom made rice or quinoa bowls, hot burritos and sandwiches, salads, wraps, smoothies, and fresh-squeezed juices. As of September 2018, it has been converted into a fully vegan-vegetarian outlet.
Inclusive and local sourcing
Yes
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Approximately 25-30% of all food purchases from non-franchise locations are sourced through local farmers and from the local Elmira Produce Cooperative for farmers within Waterloo Region
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
30
Low-impact dining
Yes
A brief description of the low impact dining events and/or plant-forward options:
Over the past 3 years Food Services and the Sustainability Office have hosted over 18 different workshops, events, cooking shows, and webinars on healthy and sustainable food choices
Vegan dining program
No
A brief description of the vegan dining program:
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Labelling and signage
Yes
A brief description of the sustainability labelling and signage in dining halls:
Food Services has begun highlighting local products on the menu, and displays information about Fair Trade certified products wherever they are sold, including the social and environmental benefits of fair trade.
Part 2. Food waste minimization and recovery
Food recovery program
No
A brief description of the food recovery competition or commitment program or food waste prevention system:
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Trayless dining and portion modifications
No
A brief description of the trayless dining or modified menu/portion program:
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Food donation
Yes
A brief description of the food donation program:
This has been completed on an ad-hoc basis, including donations for food during COVID-19
Food materials diversion
Yes
A brief description of the food materials diversion program:
Grease and oil from kitchens are collected and provided to a third party farm for beneficial use
Composting
Yes
A brief description of the pre-consumer composting program:
Waterloo has had a longstanding pilot with the Region of Waterloo to collect back-of-house food prep waste and spoilage through the local green bin program. In 2018, this was converted into a private organics collection contract with a certified waste hauler.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
Yes
A brief description of the post-consumer composting program:
Yes, launched in September 2018 at core food services cafeteria areas.
Dine-in service ware
Yes
A brief description of the reusable service ware program:
In some locations, reusable plates, cups, and cutlery are available.
Take-away materials
Yes
A brief description of the compostable containers and service ware:
Waterloo has phased out plastic clamshell containers and has launched a reusable “eco-container” program in residence dining halls. Students pay a deposit for the container, which can be exchanged for a clean one and students receive a discount on their meal when using one of the containers. This program will be expanded going forward and resumed once public health regulations allow post-COVID.
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:
As noted above, the Eco-Container program is being used to promote reusable takeout containers. In addition, Food Services offers a discount at all locations (including franchises) for customers who bring a reusable cup or mug for coffee and tea.
Optional Fields
Food Services has transitioned away from using plastic straws in non-franchise operations, in favour of paper straws. These minimize plastic waste and shift to a compostable option. The straws are available on request from the cashier rather than being provided up-front, so it is easier for patrons to elect not to use a straw. Food Services has also implemented a pay-by-weight program in residences, as opposed to a flat fee, so that students have a financial incentive to reduce food waste and only put as much on their plates as they can eat.
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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