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The Sustainability Tracking, Assessment & Rating System™ (STARS) is a transparent, self-reporting framework for colleges and universities to measure their sustainability performance.

Overall Rating Silver
Overall Score 57.70
Liaison Jean-François Desgroseilliers
Submission Date May 31, 2016
Executive Letter Download

STARS v2.1

Polytechnique Montreal
OP-8: Sustainable Dining

Status Score Responsible Party
Complete 0.75 / 2.00 Jean-François Desgroseilliers
Sustainable Development Advisor
Sustainable Development Office
"---" indicates that no data was submitted for this field

Does the institution or its primary dining services contractor have a published sustainable dining policy?:
No

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?:
No

A brief description of the program to source food from a campus garden or farm:
---

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?:
No

A brief description of the farmers market, CSA or urban agriculture project:
---

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?:
No

A brief description of the vegan dining program:
---

Does the institution or its primary dining services contractor host low impact dining events (e.g. Meatless Mondays)?:
Yes

A brief description of the low impact dining events:

The principal cafetaria offers a Meatless Mondays menu.


Does the institution or its primary dining services contractor host sustainability-themed meals (e.g. local harvest dinners)?:
No

A brief description of the sustainability-themed meals:
---

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?:
No

A brief description of the sustainability-themed food outlet:
---

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?:
No

A brief description of the sustainability labeling and signage in dining halls:
---

Does the institution or its primary dining services contractor engage in outreach efforts to support learning and research about sustainable food systems?:
No

A brief description of the outreach efforts to support learning and research about sustainable food systems:
---

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)?:
No

A brief description of the other sustainability-related dining initiatives:
---

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?:
Yes

A brief description of the food recovery competition or commitment program or food waste prevention system:

Aramark tracks records and weights the food waste in the kitchen to reduce food waste. They have their own management program in place.


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?:
No

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?:
No

A brief description of the food donation program:
---

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)?:
No

A brief description of the food materials diversion program:
---

Does the institution or its primary dining services contractor have a pre-consumer composting program?:
Yes

A brief description of the pre-consumer composting program:

Compost of organic waste has been used by Polytechnique's kitchen since 2014.


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:

Organic waste bins have been made available for the entire Polytechnique community in March 2015.


Does the institution or its primary dining services contractor utilize reusable service ware for “dine in” meals?:
No

A brief description of the reusable service ware program:

no


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)?:
Yes

A brief description of the compostable containers and service ware:

A special reusable container for the "to-go" meals is sold at the principal cafetaria. It provides a discount at every use.


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?:
Yes

A brief description of the reusable container discount or incentives program:

There is a 10 cents discount on coffee if consumers bring their own cup, and 10 cents discount on the daily menu if consumers bring their own plate.


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)?:
No

A brief description of other dining services materials management initiatives:
---

The website URL where information about the programs or initiatives is available:
---

Additional documentation to support 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 and complete the Data Inquiry Form.