14 vendors | Bi-weekly. Farmers' ... operates bi-weekly free fruit stands ... D. Define 'sustainable food' on campus, an
Food and Dining
December 2014
Selected Activities and Accomplishments Related to Campus Sustainability Sourcing
Timeline
Waste Reduction
31% of food purchases
Reusable Dish Program
are sustainably sourced Dining Services & Augustana Dining
200 km Augustana
Campus prioritizes local food as part of its
Sustainable Food Policy Urban Cultivator grows fresh greens on-site First post-secondary institution in Canada
rentals in 2013-14
2013
Traffic Light program in Lister Market
Way-finding system promotes healthier food choices. Partnership between students, aramark and Dining Services
2013
Adopt a Heritage Chicken Program
Farmers’ Markets held in Students’ Union Building since 2013
2014
2015
“Food for Thought - Exploring pathways to Sustainable food systems” Student Sustainability Summit
Local food BBQ for annual Sustainability Awareness Week Sponsored by Aramark
5 community gardens Supporting food security and organic farming
Reusable bamboo plates at Lister Market reduce waste.
Eco-discounts at campus vendors promote reusable mugs and containers
Supports security and local purchasing
Sustainable Food System Opportunity Assessment
14 vendors | Bi-weekly
15,861 plates 6,935 cups
10 cents 25 cents
Accessibility
568 kg of Campus
Food Bank donations
collected during Eco Move Out 2014
Vegan and Vegetarian options
always available at dining services locations.
Water Conservation • 1.5 liters water • 30% food waste Savings per meal since Augustana cafeteria went trayless in 2009
250-325 free meals donated
by Aramark to two Campus Food Bank events.
Health & Wellness Movement
Health & Wellness Movement operates bi-weekly free fruit stands
Outreach & Engagement Working on educating on nutrition, Health Nuts operates monthly “kitchens” aimed at teaching students cooking skills.
Food advocate Raj Patel spoke during International Week 2013 as part of the Sustainability Speaker Series to 600+ avid audience members.
Goal 6: Food & Dining Services
Continue to enhance incorporation of sustainable criteria into food purchasing, preparation, waste disposal and related equipment and supplies. Note statuses outlined below are based on 2012-13 data – updated content required in Sustainability Plan Update Reports
Status Strategy A. Work within the context of the University’s Dining Services Agreement and procurement of contract services to advance sustainability in campus food systems. B. Create a multidisciplinary working group to develop an institution-wide Sustainable Food Systems strategy at the University of Alberta. C. Conduct a sustainability audit to identify opportunities for reducing the impact of University Dining Services’ operations. D. Define ‘sustainable food’ on campus, and work to identify and achieve procurement targets over time for food that meets the selected criteria. E. Create a voluntary Green Dining Commitment for all food-service vendors on campus. F. Increase the proportion of organic waste diverted from university dining facilities. G. Develop an outreach and engagement program to promote sustainable food choices to students, staff and faculty. H. Develop outreach programs that support healthy, sustainable food choices. Achieved
On Track
On Hold/At Risk
Not Started/Dropped
New Commitments & Projects • The new Physical Activity and Wellness Centre includes a community kitchen. Programs are planned to help students learn healthy eating and culinary skills. • Faculty of ALES is offering a new course on Sustainable Food Systems. Notes