Dining Services is committed to operating sustainably. We are always working to minimize the university's impact on the environment by reducing waste and creating meals from fresh, locally grown foods. Many of our cafes, markets, cafeterias and dining halls are Green Spaces Certified.
Our goal is to incorporate sustainable practices in all aspects of food purchasing, food preparation and waste disposal.
Sustainable Food Working Group
Dining Services and Energy Management and Sustainable Operations co-chairs the Sustainable Food Working Group. This group explores ways to create a sustainable food system at the university.
For more information about the Sustainable Food Working Group, please see its Terms of Reference.
Fair Trade Campus
We are proud to support UAlberta in its Fair Trade Campus designation. Look for fair trade certified food items (like coffee, tea and chocolate bars) in the Lister dining hall, CAB Urban Market, Engrained, and Euromarket. Use our locations map to find each establishment and its hours of operation.
Marine Stewardship Council Certification
Dining Services has a chain-of-custody certification from the Marine Stewardship Council (MSC).
The MSC is the only wild-capture fisheries certification and ecolabelling program that meets best practice requirements set by both the United Nations Food and Agriculture Organization (UNFAO) and ISEAL, the global membership association for sustainability standards. In March 2017, the MSC became the first global seafood certification program to be recognized for rigor and credibility by the Global Sustainable Seafood Initiative (GSSI).
Dining Services serves MSC certified cod, haddock, pollock and sole.
Look for our blue icon on our products in our retail locations and in our dining halls (Lister and Peter Lougheed Hall).
Visit www.msc.org to learn more!
North Campus Food Outlets
This searchable table outlines what dietary preferences are available at all food outlets across North Campus. Please note that hours of operation are subject to change.
Created by the Sustainable Food Working Group
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