Subject: Food Policy of the Environmental Policy
Group: Institutional
Approved by: Vice-President, Administration
Approval date: November 28, 2012
Effective date: November 28, 2012    
Administered by: Director of Administrative Services

The University recognizes its responsibility to take a leadership role in its commitment to incorporating environmental initiatives into planning and decision making in its dining operation. The purpose of this policy is to provide guidance and direction in the exploration and adoption of more sustainable practices.

Efforts will be concentrated in two areas of the operation: i) Local Food and Menus and ii) Waste Reduction.

2.1 Local Food and Menus
The University make every reasonable effort to

  • continue to explore sources of affordably priced local food grown or produced in the three Maritime Provinces and to maintain its ratio of locally sourced food at a minimum of 40%;
  • continue to ensure that fish species at risk are not served;
  • continue to support the purchase of vegetables grown on campus when feasible;
  • continue to look at menu items that are lower on the food chain and to support vegan and vegetarian students with a wide array of choices;
  • continue to provide healthy food choices to all students; and
  • continue to promote local food when it is served in the dining hall.

2.2 Waste Reduction
Food waste and waste produced by food packaging represent a large portion of the University’s overall waste. The University will make every reasonable effort to

  • compost its food waste on-site and use the compost in campus gardens;
  • explore ways to use spent vegetable oil;
  • continue to use biodegradable service ware in the café operations;
  • continue to promote and improve the scraping station to further reduce post-consumer food waste;
  • continue to support the use of reusable water bottles and mugs; and
  • continue to purchase items in bulk to reduce packaging.


Administrative Services will collect information and report metrics and progress on both local food and menus and reduction of food waste. The metrics to be considered for inclusion are

  • percentage and dollar value of food items sourced in New Brunswick, Prince Edward Island and Nova Scotia;
  • percentage of vegetarian items on the menu;
  • volume of post-consumer food waste per student; and
  • volume of food waste composted.