|Submission Date||April 20, 2016|
IN-3: Innovation 3
Title or keywords related to the innovative policy, practice, program, or outcome:
A brief description of the innovative policy, practice, program, or outcome:
With sustainability, nutrition and affordability top of mind, York University Food Services has installed an Urban Cultivator in the Stong College Healthy Kitchen to grow fresh greens in-house.
The new kitchen greenhouse will help to not only reduce the University’s carbon footprint, but also to provide a readily available supply of local, fresh ingredients for campus food preparation. Food Service’s latest dining addition is an all-in-one indoor garden that can be used 365 days of the year to provide perfect growing conditions for a variety of fresh greens and herbs.
The current harvest includes baby kale, which is used daily at the salad bars and in everyday recipes in the dining facilities. Booster Juice on campus is also now using the freshly grown kale for their smoothie “boosters” instead of outsourcing the ingredient.
A brief description of any positive measurable outcomes associated with the innovation (if not reported above):
A letter of affirmation from an individual with relevant expertise:
Which of the following STARS subcategories does the innovation most closely relate to? (Select all that apply up to a maximum of five):
|Yes or No|
|Air & Climate||---|
|Coordination, Planning & Governance||---|
|Diversity & Affordability||---|
|Health, Wellbeing & Work||Yes|
Other topic(s) that the innovation relates to that are not listed above:
The website URL where information about the innovation is available: