Information Box Group
Hospitality Services Procurement Greenhouse Gas Summary See Procurement Greenhouse Gas Summary here…
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.
2021 Update Wellness & Sustainability Report View the 2021 Update Wellness and Sustainability Report
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.
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.
In addition to china and our eco-containers, we’ve made the switch to compostable cutlery, coffee cups, paper straws and take out containers. Customers can dispose of these in organic waste bins across campus.
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.