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Food Services

Food procurement is addressed in Dalhousie's Sustainable and Healthy Food Framework document. Purchasing local and organic items, bulk purchasing to reduce waste, choosing fair trade food items, a Farm-to-Table program, and Marine Stewardship Council Certified Sea-to-Table program are initiatives that ensure sustainable procurement are key factors in Food Services procurement.

The Chef's Garden at the Agricultrual Campus, is a campus driven initiative on a 1.1 acre farm that enables the supply of Dalhousie grown vegetables for on-campus dining and education.