ARAMARK is the primary food service provider at the University of Alberta’s North Campus. They work to reduce their environmental footprint while also providing expertise and practical solutions to help reduce the campus’ environmental impacts.
Throughout their dining services, ARAMARK is committed to providing foods that are produced and procured in an ecologically and socially-responsible manner. To that end they partner with many different growers, suppliers, and distributors to increase the availability of such foods.
Some of the key points of ARAMARK’s purchasing policy include:
- Partnering with Albertan and Canadian growers and distributors
- Promoting local food with “locally grown” identifiers and seasonal menu features
- Buying local dairy products and eggs (provincial suppliers)
- Partnering with SeaChoice Canada; converting key seafood purchases to ocean-friendly ecologically sustainable alternatives as per Canada’s Seafood Guide
- Purchasing only Organic Fair Trade™ and Rainforest Alliance Certified™ coffee
Visit CampusDish to learn more about ARAMARK's sustainability commitments - promoting your health, the health of the environment, communities and the planet at large. Classic Fare Catering, a division of ARAMARK offering on-campus catering services, features menus items containing regionally sourced ingredients.
Augustana Campus Cafeteria
On Augustana Campus, the cafeteria plays a central and much-valued role in student life. Three times a day, the cafeteria serves up to 400 full-course meals. The cafeteria prioritizes purchasing from farmers and processors who are taking steps towards sustainability in the methods they employ. Moreover, to the extent that it is practical, the cafeteria prefers to source ingredients produced within 200 km of Camrose, before looking to provincial, national and global sources. Learn more about Augustana's Sustainable Food Policy.
Purchasing locally reduces the carbon footprint necessary to transport food to campus. At least once per month, the cafeteria serves a Local Lunch where all the food is sourced locally. These delicious meals are offered at the same price as regular lunches. Locally source ingredients regularly include eggs, chicken, beef, pork, flour, rolled oat cereal, barley, potatoes, carrots, cabbage, onions, cucumbers, bean sprouts and saskatoon berries.
No trays, less waste
In 2009, Augustana Campus' cafeteria stopped giving diners serving trays. This has reduced the amount of waste produced in the cafeteria by 30 per cent. Beforehand, trays were often loaded with far more food than the average person would actually eat, wasting considerable amounts of food. Without trays, people tend to take what they can actually eat.
Want to help you and your work or classmates increase your knoweldge of sustainable food practices? Schedule the From Farm To Fridge workshop offered by the Office of Sustainability.
The options available in the grocery store can be overwhelming: paper, plastic or re-usable; local or organic; bulk or packaged? What is the best choice? We will examine some common grocery store conundrums you have to make everyday surrounding the food you eat. You will leave this workshop armed with information on how to reduce the environmental impact of your food choices.