| Overall Rating | Silver |
|---|---|
| Overall Score | 46.39 |
| Liaison | Heather Elliott |
| Submission Date | Aug. 19, 2022 |
Vanier College
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
0.90 / 2.00 |
Heather
Elliott Sustainability Officer Facilities |
Does the institution or its primary dining services contractor host a farmers market, community supported agriculture (CSA) or fishery program, 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:
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:
Does the institution or its primary dining services contractor support disadvantaged businesses, social enterprises, and/or local small and medium-sized enterprises (SMEs) through its food and beverage purchasing?:
A brief description of the support for disadvantaged businesses, social enterprises, and/or local SMEs:
Estimated percentage of total food and beverage expenditures on products from disadvantaged businesses, social enterprises, and/or local SMEs:
Does the institution or its primary dining services contractor host low impact dining events or promote plant-forward options?:
A brief description of the low impact dining events and/or plant-forward options:
The cafeteria provides several vegetarian and vegan options for consumers.
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 inform customers about low impact food choices and sustainability practices through labelling and signage in dining halls?:
A brief description of the sustainability labelling and signage in dining halls:
Sustainability signage includes promotion of reusable mugs for coffee, fair trade products, an infographic about the power of plants and an infographic encouraging the minimization of food wastage.
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:
The abrupt shutdown of the cafeteria services due to the COVID-19 pandemic resulted in a surplus of food which Chartwells donated to a local non-profit organization and also relocated some items to other Chartwells outlets that were still operating. Chartwells regularly donates excess food to local non-profit organizations.
Does the institution or its primary dining services contractor divert food materials from the landfill, incinerator or sewer for animal feed or industrial uses?:
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:
As of winter 2020, there is a pre-consumer composting program for Chartwells main cafeteria at Vanier College. Chartwells is familiar with pre-consumer composting program and was very receptive to the new program in the cafeteria.
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:
Reusable plates and utensils are currently available and easily accessed at the hot station and the cash.
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 instead of disposable or compostable containers in “to-go” food service operations?:
A brief description of the reusable container discount or incentives program:
The cafeteria offers discounts on coffee to customers who bring their own mug. Chartwells has also partnered with La Tasse (latasse.org), a Quebec thermos deposit/rental program. Users first pay a one-time cash rental/deposit fee of $5 for a coffee thermos, which can then be returned and replaced at over 300 points of service affiliated with the program in Montreal.
A brief description of other sustainability-related initiatives not covered above:
Plastic straws have been removed from the cafeteria and have been replaced by compostable ones. “Zero-waste” catering is currently available. For catering, Chartwells uses bulk sugar and milk use (as opposed to individual packets of sugar and cream) as well as reusable dishes and cutlery.
Chartwells makes available culturally diverse options such as sushi, stir-fry and Jamaican patties. In the past, they have also organized themed meals such as a “Sugar Shack” meal in the month of March 2018 to celebrate the maple syrup season in Quebec. They also organized a Saint-Patrick’s Day meal featuring Irish food. “Homemade Kosher Montreal” products such as vegetable and egg sandwiches are also available with different kosher logos. Chartwells plans to increase its halal and kosher food offerings. Chartwells has a program to hire students at the cafeteria and Subway restaurant on campus. In 2018-2019, Chartwells hired eight students to work at the Subway restaurant. The food service provider also hired seven volunteers from the West Montreal readaptation center focused on offering support and training to people with intellectual disabilities or a pervasive development disorder.
Chartwells donates $5000 every year to campus community involvement. In 2019-2020 academic year, Chartwells donated to the meal coupons program, scholarships, open house, new employee program, “athlete of the month” and orientation.
Website URL where information about the sustainable dining programs 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.