| Overall Rating | Gold - expired |
|---|---|
| Overall Score | 70.27 |
| Liaison | Juanita Van Norman |
| Submission Date | Aug. 16, 2018 |
| Executive Letter | Download |
University of Manitoba
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.63 / 2.00 |
Christie
Nairn Director Office of Sustainability |
Does the institution or its primary dining services contractor have a published sustainable dining policy?:
A brief description of the sustainable dining policy:
The University of Manitoba's dining and catering services are operated by Aramark. In 2016, Aramark published a document outlining their Sustainable Seafood Principles and Policies including their purchasing policies and supplier expectations. Aramark also publically states "wherever possible, we buy or food and other products from ethical and sustainable sources".
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:
Degrees Diner is a restaurant operated by the University of Manitoba Students’ Union. It operates vegetable gardens with tomatoes, lettuce, corn and other vegetables they grow for their menu items.
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:
Over the years, Urban Eatin’ has helped out the Rainbow Community Garden at the University of Manitoba UMSU gardens. UMSU shares the garden space with the Immigrant Integration & Farming Community Co-operative (IIFCC), which uses it as the “Rainbow Garden”. These gardens help community members to grow their own food, share in their native culinary traditions, and establish a meaningful social network among other immigrant and local community members.
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:
Pembina Hall is one food location on campus that offers complete-protein vegan dining experience. There is usually a salad bar as well as a vegan entrée at meal times. Food descriptions are placed on the glass area over the food. Chefs are on location to address any questions. Degrees Diner also has a variety of vegan dishes always available on their menu.
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:
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:
Degrees Diner is a University of Manitoba Students' Union run business. They sell local and Fair Trade products, grow their own produce in the summer months, provide vegan and vegetarian options, Halal and gluten free options, and their menu consists of fast but healthy food options for all meals.
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:
Vegan and vegetarian options are clearly labelled at dining services outlets. Outlets selling Fair Trade products also have signage as per the Fair Trade designation guidelines.
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:
The University of Manitoba, Campus Food Strategy Group, Faculty of Agricultural and Food Sciences, Faculty of Arts, National Centre for Livestock and the Environment, Natural Resources Institute, and the Office of Sustainability prepared a Sustainable Food Systems Workshop and a summary of the University's current activities and programs related to food on campus.
The Food Systems Research Group is holding a Food Systems and Sustainability Symposium that will include student speakers and a poster competition.
The Office of Sustainability also provides resources for University offered courses related to 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)?:
A brief description of the other sustainability-related dining initiatives:
Halal options are available at Degrees Diner, The Hub, and Pembina Hall.
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:
Currently the University of Manitoba is working alongside Aramark towards its first submission to the Real Food Challenge.
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 main dining centre, Campo, run by Aramark has implemented tray less dining for all of the food outlets.
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:
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:
Does the institution or its primary dining services contractor have a post-consumer composting program?:
A brief description of the post-consumer composting program:
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:
Pembina Hall, Belltower Café, Daily Bread Café, Degrees Diner and the Hub have reusable service ware available for all meals.
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:
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:
The lug-a-mug program is in place at all dining outlets on campuses - if someone brings their own reusable mug they will be automatically provided a discount.
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:
Aramark has implemented a lean program for their food ordering. The program involves having a tablet at each food outlet that allows tracking of waste and ordering of more food products. It monitors to ensure that food isn't being over ordered and that there isn't anything in particular being repeatedly wasted. Food that is prepared and not served on Fridays is also taken to Pembina Hall over the weekend to be served because it is still good to be eaten but would otherwise go to waste waiting until Monday when other food providers reopen.
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.