McMaster Hospitality Services has completed a Food Purchases Carbon Footprint Assessment to measure the Greenhouse Gas Emissions of our food purchases. This data will be compared to future Carbon Footprint Assessments to measure the success of our continued efforts to reduce greenhouse gas emissions.

Hospitality Services recognizes that our daily actions and decisions not only impact our students, staff and faculty, but also the lives of millions of people around the world. This policy provides a framework with targets for sustainable procurement throughout our supply chain.

Wellness and Sustainability is an integral part our work at Hospitality Services. We recognize our ability to support the campus community in every action we take as a department. This report highlights our projects and initiatives that could not have succeeded without the collaboration of our team members and partners.

The Student Sustainability Ambassadors Program (SSAP) was born in January 2020 to break down barriers, increase collaboration, and reduce resources used for sustainability initiatives at McMaster. SSAP is a joint effort between Hospitality Services and the Academic Sustainability Program. It is meant to allow students to learn, collaborate and support each other with sustainable initiatives on campus.

Takeout containers and packaging contribute to a large percentage of our waste as they travel from restaurant to landfill. Help us reduce our impact on the environment by participating in our Choose to Reuse program at Bridges, East Meets West, and Centro@Commons.

A pay it forward program at Bridges. Donate a dollar when you can, use a dollar when you need it.

The Okanagan Charter is an international charter for health promoting universities and colleges to confront increasingly complex issues related to the health, well-being and sustainability of people and the planet.

Hospitality Services understands that we are in a position of opportunity and challenge that goes beyond simply providing menu options; our actions impact on the environment.