| Overall Rating | Silver |
|---|---|
| Overall Score | 55.02 |
| Liaison | Rob Williams |
| Submission Date | July 2, 2024 |
Capilano University
OP-8: Sustainable Dining
| Status | Score | Responsible Party |
|---|---|---|
|
1.02 / 2.00 |
Rob
Williams Project Manager Facilities |
Part 1. Sustainable dining initiatives
Local community engagement
A brief description of the farmers market, CSA or urban agriculture project:
Sustainability-themed outlet
A brief description of the sustainability-themed food outlet:
Ethical Bean, located on campus, provides a sustainably themed cafe serving 100% Certified Organic Coffee and 100% Fair Trade Certified products. This includes coffee, baked goods and Grab and Go products.
Inclusive and local sourcing
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:
Low-impact dining
A brief description of the low impact dining events and/or plant-forward options:
To kickstart Chartwell's (food provider) sustainability pledge, CAPU is exploring steps to offer more plant-based meal options on campus. To kickstart this initiative, CAPU invited a special vendor, The Plant Based Workshop, to showcase their delicious plant-based offerings via a unique tasting experience featuring vegan ramen noodles with flavourful broth and vegan mochi cakes. Additionally, CAPU has instigated a plant based protein only offering at one of the main canteen dining stations, from Monday to Thursday during regular term times and hours.
Vegan dining program
A brief description of the vegan dining program:
Labelling and signage
A brief description of the sustainability labelling and signage in dining halls:
Part 2. Food waste minimization and recovery
Food recovery program
A brief description of the food recovery competition or commitment program or food waste prevention system:
Trayless dining and portion modifications
A brief description of the trayless dining or modified menu/portion program:
Trays have been removed from the dining services. In the spring of 2023, a $0.25 charge was also placed on paper 'to go' containers in order to reduce the quantity of used paper containers going to garbage. The initiative saw an increase in 40% dine in and reduce garbage quantities.
Food donation
A brief description of the food donation program:
Tourism and Outdoor Recreation Student Association (TRESCA) - TRESCA is a student run group, representing the students at the School of Tourism Management and Outdoor Recreation. Each year, TRESCA host 'Stuff the Bus' to collect clothing, furniture, hygiene products, non-perishable food items, etc. and donate it.
Additionally, ENACTUS program, hosts the Food Waste Awareness: a partnership with cobs bread to divert unsold baked goods to people in need from campus community while educating on food waste issues.
Food materials diversion
A brief description of the food materials diversion program:
In Spring 2023 a $0.25 charge was added to paper to-go containers in an effort to increase dine in and reduce the quantity of paper containers going to landfill. The initiative increased dine in by approximately 40%, in turn reducing garbage disposal.
Composting
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:
Dine-in service ware
A brief description of the reusable service ware program:
Pre-pandemic (2018-2019), Chartwells used to use reusable containers for salad bar. This process has discontinued due to infection control practices resultant from COVID-19.
Take-away materials
A brief description of the compostable containers and service ware:
Compostable boxes and cuttlery have been inplemented for 'To Go' products.
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 University, through it's provider' has implemented a cost reduction scheme on hot drinks whereby a customer utilizes their own mug. Any size of mug presented at the dining venues is charged as a 'small'.
Optional Fields
In honour of the lead-up to World Food Day on Monday, October 16, Chartwells Canada is launching its “Connecting Through Food” campaign, a national program focused on highlighting and addressing rising student food insecurity through education, awareness and on-campus action. Throughout the week, Chartwells will be serving Limited-Time Offer (LTO) meals on a first come, first serve basis with 100 per cent of the proceeds from those LTO meals going towards supporting the CapU students food bank. Chartwells will also be hosting a pop-up engagement activity inviting everyone to ‘Spin to Give Back’. Students and employees are invited to spin the wheel and whichever item you land on will be donated, in your name, to the CapU students food bank. So make sure you come on over to take a spin!
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.