Eating Sustainably
Our food choices impact communities and the environment
Food is integral to everyday life, and the food choices we make every day have a significant impact on communities and the environment. The degree to which a food source is sustainable depend upon factors including:
- the level of pesticides and herbicides applied during the growing process;
- where and how food is grown in terms of land use and agricultural practices (e.g. organic or genetically modified products, etc.),
- and the impact it has in terms of the energy involved in production and distribution.
Aramark and Sodexo: Dalhousie's food service providers
Aramark is working to list products that are local and encourage greater use of local supplies. Approximately 31 % of their food supply is sourced from the Maritime Provinces through its Farm-to-Table program. They provide organic fair-trade coffee in many of their campus locations and through their catering service. They have also made an effort to reduce packaging. Aramark and Sodexho (servicing the Student Union Building) offer a 10 cent discount on coffee and other hot drinks if you bring your own mug.
Other achievements in encouraging sustainable eating:
- In 2008, all residence dining halls managed by Aramark removed the serving trays and went "trayless". This has eliminated the washing of 4,100 trays per day, or, 900,000 trays per year. Annually, it will save 870,655 litres of water and the associated energy needed to heat it, as well as reduce the use of washing chemicals.
- In 1998, Dalhousie initiated an organic waste collection program which includes food waste and non-recyclable paper products. Collection sites are located outdoors adjacent to residence cafeterias, the Student Union Building, the Oxford Street warehouse, and various departmental lounges and buildings. 181.88 tonnes of organic waste was collected by Facilities Management in 2006, and the total from 1999-2006 was 1126.55 tonnes.
