Food and Dining - University of Alberta

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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

sustainability.ualberta.ca/plan