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SUSTAINABLE INITIATIVES

  • 34% of our produce was locally sourced in 2017/18.
  • We are committed to 4 Community Outreach initiatives annually.
  • We support the University‚Äôs commitment to the Okanagan Charter through the Hospitality Services OC Commitment.
  • Student surveys are conducted twice annually to provide feedback on dining trends and options.
  • We maintain Eco-container and Reusable Mug Programs.
  • We work with the Mac Food Collective on the Second Course and Cards for Humanity initiatives in support of food security on campus.
  • We are committed to Energy Star or equivalent rated options for all of our major equipment purchases.
  • All of our core dining facilities menus include Vegan, Vegetarian, Gluten-Friendly and Halal choices.
  • We recycle all of our used fryer oil.
  • We compost all of our pre-consumer food waste.
  • We ensure that all of our major suppliers follow an ethical Supplier Code of Conduct.
  • All of our non-franchise coffee options are ethically sourced.
  • Our disposable napkins are made from 100% post-consumer recycled paper and fully compostable.
  • We have dedicated vegan and vegetarian concepts (Bridges, Plantry, SMPL) which reduce the environmental impact of food production.
  • See our Plastic Straw message.