| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 67.48 |
| Liaison | Allison Maxted |
| Submission Date | Jan. 22, 2019 |
| Executive Letter | Download |
Mohawk College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
2.00 / 2.00 |
Kayla
LaChance Sustainability Programs and Services Coordinator Sustainability Office |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
Does the institution or its primary dining services contractor source food from a campus garden or farm?:
A brief description of the program to source food from a campus garden or farm:
The Mohawk Community Garden engages over 330 community members each year to participate in the garden and grow their own fruits and vegetables. Every year, The Mohawk Students Association's Food Service Division manages a few plots out of the 50 to grow vegetables, for example tomatoes, for foods such as pizzas, chili and soups.
Date Revised: Feb. 7, 2020
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, and/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:
The Farm Stand is a project of the Sustainability Initiatives Fund operating from July to November at the Fennell Campus. Through a partnership with 100kmFoods Inc. the Farm Stand brings local, healthy fruits, vegetables and baked goods to campus while supporting local farmers and sustainable food systems. It is located in the MSA Plaza, underneath the bridge that leads to the David Braley Centre. 100km Foods is an Ontario company that brings locally produced fruits and vegetables into restaurants that are no more than 100kms away. https://www.100kmfoods.com/what-is-100km-foods-inc
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:
Roots and Seeds is a Chartwells inspired food concept within the College that offers healthy, fresh, local and vegan food. Students can choose from a variety of vegan protein options such as legumes, beans and tofu. Other options include superfoods, like quinoa and kale. http://dineoncampus.ca/mohawk/Menus/locations
OnRice is a Mohawk Student Association Food Service outlet that offers healthy, fresh, local and vegan options such as grilled tofu and vegan chili. They also offer halal and gluten free options for those with dietary restrictions. https://docs.wixstatic.com/ugd/25851f_3b7cf2335973410fb4ed627b4df5b833.pdf
Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
A brief description of the low impact dining events:
Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
A brief description of the sustainability-themed meals:
Thanksgiving at the Farmstand
Every year, Mohawk Sustainability, supported by Chartwells and the Mohawk Student Association Food Services, hosts a Thanksgiving at the Farm Stand to celebrate local food. Over 600 samples of local soup, coffee, baked goods and apples are handed out to students. The goal is to celebrate eating local during the fall season. All items for taste are made using in season ingredients.
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:
Roots and Seeds
Roots and Seeds is a Chartwells inspired food concept within the College that offers healthy, fresh, local and vegan food. Students can choose from a variety of vegan protein options such as legumes, beans and tofu. Other options include superfoods, like quinoa and kale. http://dineoncampus.ca/mohawk/Menus/locations
Off-the Grid
Located in the new Joyce Centre, Off-the-Grid is a local coffee bar featuring hand crafted paninis and fresh salads. Freshly brewed, local Relay coffee,Patisserie Monaco pastries and baked goods.
Fuel Station
This is Mohawk's local coffee outlet. It supports Relay Coffee, a Hamilton Coffee Institution. This outlet also serves Local Market Fresh Ingredients.
Does the institution or its primary dining services contractor inform customers about low impact food choices and sustainability practices through labeling and signage in dining halls?:
A brief description of the sustainability labeling and signage in dining halls:
Within the Fennell Cafeteria, signage promotes and educates students about their sustainability practices and low impact food choices. At the cash register, students can see where some of their food choices are coming from through an interactive map of Ontario. This signage also lists food that comes from local grocers and the community. It also presents facts about their fair trade sustainable seafood products.
Other signage includes:
Roots to Seeds
-Chalkboard sign promoting organic tofu, sustainably sourced tuna, free-run eggs and 100% halala chicken.
Fuel Station
- We "heart" local signs noting where food comes from locally
Mohawk Farm Stand signage to promote the Farm Stand to students and employees.
Indulgables Labels
Healthy, local and gluten free promotion of the Indulgables brand.
Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
A brief description of the outreach efforts to support learning and research about sustainable food systems:
From 2016-2017, Mohawk College's food services participated in a Local Food Research Project. Mohawk Sustainability engaged Chartwells in a pilot project to diversify and support a more sustinable supply chain and supporting local businesses. https://static1.squarespace.com/static/5991cda0e3df28edbb9e758e/t/5a8f61fdec212d5ccd3e404e/1519346194331/Local+Food+Procurement+Framework.pdf
Does the institution or its primary dining services contractor have other sustainability-related initiatives (e.g. health and wellness initiatives, making culturally diverse options available)?:
A brief description of the other sustainability-related dining initiatives:
Gluten Free options available through Indulgables, a small baked goods local company based out of the GTHA. Chartwells recently implemented compostable soup containers and coffee cups.
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:
The Mohawk College Cafeteria does not have any trays for lunch.
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:
The Mohawk Students' Association's student food bank is located at each campus in the MSA Office. This is a free service for students in emergency need of food.
Every year, Mohawk College donates extra produce from the Community Garden and Farm Stand to a local food bank, Neighbour to Neighbour (N2N). To date, over 1491 lbs of food has been donated.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses (e.g. converting cooking oil to fuel, on-site anaerobic digestion)?:
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:
Chartwells and the Mohawk Student Association Food Services composts all pre-consumer food waste in back of house composting bins that are wheeled out daily to be serviced by waste hauler, GFL.
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
The Fennell Cafeteria at Mohawk College has three compost bins for students and employees to dispose of their food scraps. Complimented by enhanced signage and branding in the Waste Management Zone, the new composting program at Fennell is convenient and clear about accepted items. At the Stoney Creek Campus, compost can be found in the hallways as well as the cafeteria.
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:
Chartwells and the Mohawk Student Association offer reusable service ware for catering events.
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:
The Fennell Cafeteria uses EarthPlus soup containers and coffee cups that are compostable. The Earth Plus line is third party certified by Biodegradable Products Institute (BPI). http://products.bpiworld.org/companies/sysco-foods-canada
Does the institution or its primary dining services contractor offer discounts or other incentives to customers who use reusable containers (e.g. mugs) instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
Mohawk College lug-a-mug program provides staff and students with a 25 cent discount when purchasing a beverage at any location on campus when there own mug is supplied.
Has the institution or its primary dining services contractor implemented other materials management initiatives to minimize waste not covered above (e.g. working with vendors and other entities to reduce waste from food packaging)?:
A brief description of other dining services materials management initiatives:
The Mohawk Farmstand reuses packaging from delivery for item display and packing produce for customers.
Mohawk College has implemented a single use plastics policy across the campus. The sale of plastic bags and water bottles intended for single use is banned at Mohawk College to help reduce Mohawk's carbon footprint. https://www.mohawkcollege.ca/about-mohawk/leadership-and-administration/policies-and-procedures/corporate-policies-and/view
Every year, Mohawk College donates extra produce from the Community Garden and Farm Stand to a local food bank, Neighbour to Neighbour. To date, over 1491 lbs of food has been donated.
The website URL where information about the programs or initiatives 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.