| Overall Rating | Silver - expired |
|---|---|
| Overall Score | 45.40 |
| Liaison | Luc Surprenant |
| Submission Date | Dec. 2, 2016 |
| Executive Letter | Download |
Université de Montréal
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.38 / 2.00 |
Pascal
Prouteau Director Residences |
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:
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:
Urban agriculture at the Université de Montréal was born out of a student initiative that started in 2011 with the creation of P.A.U.S.E. UdeM as part of an interdisciplinary Master’s course.
Urban agriculture fits into the principles of sustainability to which the institution subscribes, particularly through the desire to promote biodiversity in all its forms. For P.A.U.S.E. UdeM, the goal is to familiarize the community with the concept of foster city and food self-sufficiency.
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:
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)?:
Date Revised: Aug. 16, 2017
A brief description of the sustainability-themed meals:
Institution owned cafeteria hosts themed meals such as International meatless day, Intercultural week and low carbon meals, usually on behalf of students demands.
Date Revised: Aug. 16, 2017
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?:
Date Revised: Aug. 16, 2017
A brief description of the sustainability-themed food outlet:
The Ephemeiral projects, located on the site of the future Mil Campus, organize on season Wednesdays it's local food market, an onsite grown vegetable outlet.
Date Revised: Aug. 16, 2017
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:
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:
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:
A vegetarian menu is offered and displayed in the main cafeteria from Monday to Thursday. The menu is also available online and vegan options are identified with a ''V''.
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:
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:
The University Food Services divert all frying oils from landfill. They are collected and recycled by an external supplier.
Does the institution or its primary dining services contractor have a pre-consumer composting program?:
A brief description of the pre-consumer composting program:
The University Food Services have implemented in January 2014 a pre-consumer composting program in the main cafeteria. The kitchen of this cafeteria produces the food for all campus cafeterias.
Compostable residues are collected and processed by an external company.
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 University Food Services have implemented in January 2014 a post-consumer composting program in the main cafeteria.
Another program has been implemented the same year in the dining area of the campus in Saint-Hyacinthe.
University students have installed several drop points for compost in student cafes.
Compostable residues are collected and processed by an external company.
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:
Since 2010, all meals are served in ‘real’ (washable, reusable) dishware in the main cafeteria. This includes metal cutlery.
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:
Coffee cups (including covers), trays, utensils, napkins, and coffee stirrers are certified compostable.
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:
Food Services clients get a tall coffee for the price of a medium one, a 0.55 $ savings, when using their own mug or thermos.
Most of the student-managed cafes offer a similar rebate.
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:
Food Services go even further in reducing the impacts associated with the purchase and consumption of related food products:
- Replacement of sugar packets with large dispensers
- Replacement of small individual cups of milk/cream with large dispensers
- Withdrawal of almost all polystyrene packaging
- Paper towels made from post-consumer recycled paper
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.