Sustainable Dining Commitments
Climate and Sustainability Action Plan 2030
Discover UVic's dedicated commitments to climate leadership and sustainability in the Climate and Sustainability Action Plan 2030. Actions related to food operations on campus are outlined in two key strategies:
Strategy 9.2: Employ innovative local purchasing initiatives and sustainable operational practices that provide climate-friendly, high quality, ethically sourced, nutritious and diverse food options that sustain the health and well-being of the campus community.
Strategy 10.6: Provide services, infrastructure and engagement opportunities to advance the university toward a zero-waste campus.
Both of these strategies include a series of actions related to minimizing the environmental impact of food and food packaging purchases on campus while maximizing their social impact.
AASHE STARS
As part of UVic's Climate and Sustainability Action Plan 2030, achieving a Platinum rating certification with the is a top priority. This ambitious target underscores UVic's commitment to excellence in sustainability.
AASHE STARS provides a comprehensive roadmap for sustainable food operations on our campus, steering UVic towards environmentally and socially responsible practices. This initiative involves:
Expenditure Measurement
- UVic measures the total expenditures on plant-based, ethically, and sustainably produced food. This assessment aligns with the criteria, standards, and terms outlined in the
Social Impact Supplier Engagement
- UVic earns points by directing at least 10% of total expenditure towards social impact suppliers. These suppliers include enterprises owned by marginalized groups, employee-owned ventures, social enterprises, and Certified B corporations.
Waste Stream Tracking
- UVic commits to continuous tracking of pre- and post-consumer waste streams. This process identifies opportunities for implementing food recovery programs, furthering our dedication to sustainability.