As indicated in the proposal that helped management make the decision to remove trays from the dining hall, trayless dining has many enviromental benefits. These benefits include saving water and energy, reducing food waste and reducing the amount of chemicals that are used in the culnary service department.
Marquis Food Services now only uses 100%Cage Free Eggs. To learn more about why this is important visit www.chickenout.ca.
Culinary Services is in the process of switching to biodegradable take-out containers in its retail outlets. Customers at the Marquis Hall Dining Room will be encouraged to eat on china service in the dining room instead of using take-out containers.
The University Culinary Service Department supports our local economy by purchasing from local business and suppliers such as Prairie Meats, Charlie’s Seafood Market, Fran’s House of Herbs, Benlock Farms, Willow Creek Organic Grain Co. and Independent Choice Distributors. Purchasing from these suppliers means that the products are not traveling as far to get to campus.
Bring your own coffee mug and receive a ten cent discount on your coffee purchase. Offer valid at any of our University Culinary Service operated retail outlets that sells individually priced coffee.
Lug Your Mug Program - Save money and waste when you bring your own mug to our non-branded locations.
Fair Trade Coffee is available in all non-branded retail locations.
Information on Fair Trade can be found at:
http://www.cbc.ca/news/background/fair-trade/
The Tim Hortons practice of direct community involvement is just under three years old and while the results have been positive, there is a long way to go. Our goal is to work closely with our coffee suppliers to create additional community partnership programs, and to ensure that we continue to build on making a true difference to coffee producing communities.
For more information on http://www.timhortons.com/ca/en/goodwill/coffee-partnership.html
Campus locations that serve Tim Hortons coffee are Geology and Arts tunnel.
Over the course of the next year, the University’s Waste Prevention Coordinator will be working with Culinary Services to conduct an audit of the waste that is produced in Marquis Hall and one of the Retail Outlets on campus. The audit will include evaluating the waste that is produced, and implementing strategies to reduce waste and to recycle and compost materials that are produced in Culinary Services. A pilot project took place in May 2007, to test compostable paper products (plates, cutlery, etc). The paper products were composted, and the compost was used on the University Grounds.
The Residences are in the midst of a pilot project, using green cleaning supplies. As green products are approved for use in the Residences, they will also be used in Marquis Hall. Please see the On Campus News article for more information about the Residences project.
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