Our sustainability programs
The Hospitality & Ancillary Services department is committed to protecting the environment and implementing sustainable food service practices. A part of this commitment is to continue to look for creative ways to make a difference, which explains why we have such a diverse collection of programs and initiatives.
UTM may be a small campus, but we believe there are still plenty of things we can do and ways we can impact not just UTM, but the planet, and reduce our footprint.
Take a look at some of the things we are doing, and please let us know if you have any questions -
You can reach us at hospitality.utm@utoronto.ca or 905-569-4795.
Reusable Dishware
In order to decrease the amount of waste from single-use plates, cups and cutlery, we use china, reusable hard plastic cups, and metal silverware in Colman Commons in OPH. We also have buckets set up in the waste room for all like-style plates, bowls, cutlery, and cups for efficient dishwashing (fewer cycles = less water and soap).
Single-Use Water Bottle Policy
As of the fall of 2013, UTM banned the sale of single use plastic (SUP) water bottles. To ensure the community still has ample access to clean drinking water whenever they need it UTM added new water fountains and upgraded existing water fountains across campus. The design of the new water fountains is such that community members can easily fill their reusable bottles at the fountains without getting water everywhere or spilling their beverage.
To ensure that everyone on campus has access to reusable water bottles, the department of Hospitality & Ancillary Services has given out over 6,575 reusable water bottles to the community.
Organic Waste
We have installed a dehydrator in Colman Commons and the Davis Building which has decreased our organic food output by an estimated 50%.
Green Cleaning
Our food service partner uses environmentally friendly cleaning products to avoid harmful chemicals in food service locations.
Energy Efficient Equipment
Where possible we purchase energy star rated equipment for food services on campus. This method of selection considers both energy and water usage. The type of equipment we are able to select based on these considerations are refrigerators, cooking equipment, & dishwashers. You can learn more about energy star ratings here.
Additionally, in food service locations, we source LED lighting not simply for aesthetics, but also for energy efficiency within kitchens and dining spaces.
Fats, Oils, and Grease
The department of Hospitality & Ancillary Services is committed to decreasing our negative impact on the environment and continue to look for ways to sustainably dispose of, and reduce, our kitchen waste. Two initiatives we currently have in place are:
- We sell our used cooking oil to a company who recycles it for bio-diesel (bio-diesel is a clean-burning fuel)
- We have a monthly grease trap service/collection reducing the amount of FOG released into the municipal wastewater stream
Conferences & Events
Our event coordinators work closely with clients to understand the nature of the event, the number of attendees and additional expectations around the event to ensure a responsible amount of food is ordered to avoid over-ordering and any additional food waste.
Questions? Contact us!
hospitality.utm@utoronto.ca
(905) 569-4795
William G. Davis building, Suite 3127
Making experiences, exceptional