ºÚÁϳԹÏÍø

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Food

Food is integral to everyday life

ºÚÁϳԹÏÍø aims to provide campus foods and services that encourage healthy eating, support local food systems, are environmentally, socially, and ethically responsible, and celebrate learning through events and educational programs.

We strive to serve food on campus that is:

  • Plant forward

  • Local (from the Maritimes)Ìý

  • Sustainably and ethically produced

  • Sustainably caught (seafood)Ìý

  • Third-party certified (Canadian Organic, Marine Stewardship Council, Fair Trade, Rainforest Alliance etc.)

metal bowls of cut vegetables at a salad bar

Vision

ºÚÁϳԹÏÍø aims to provide campus foods and services that encourage healthy eating, support local food systems, are environmentally, socially, and ethically responsible, and celebrate learning through events and educational programs.

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Principles

Social, personal, and ethical responsibility:

Transitioning to ethically sound sources, fulfilling the university’s social responsibility through its food provision and operation, and encouraging individuals to take responsibility for assuring their health and nutritional status.

Education:

Achieving greater awareness by nurturing a culture of sustainable food and healthy eating.

Ecological responsibility:

Minimizing negative ecological effects associated with food procurement, use, and operations.

Local economics and agriculture support:

Working with current food providers and suppliers to source short supply chain, local, and sustainable options.

Well-being, nutrition, and food safety:

Reviewing and improving the nutritional values of the food products served by changing or adjusting the ingredients or the practices. Promoting healthy options and healthy eating habits, ensuring that foods served on campus meet the latest principles and regulations of food safety, and promoting concepts of food security.

Scope

The framework applies to all aspects of sustainable and healthy food on campus. Currently it is focused on but not limited to the following components:

  • Procurement: Procurement encompasses not only food purchasing, but also cleaning products, packaging, and other commercial products used in food services.

  • Preparation: In this context, preparation is not limited to cooking. It also includes cuisine selection, ingredients selection, and food arrangement.Ìý

  • Operation: Operation consists of two components: kitchen operation with a focus on water and energy use and campus food production.Ìý

  • End use: End use refers to the management of food and food- or kitchen-related waste.Ìý

About the Sustainable and Healthy Food Plan

Check out the full plan to learn more about Dal's framework for delivering campus food in a sustainable and healthy manner.Ìý

Read the full plan [PDF-1.2MB]
sustainable and healthy food plan cover

Student Action

Many student groups on campus are taking action on food system sustainability, including the the ºÚÁϳԹÏÍøStudent Union Sustainability Office (DSUSO), which introduced a to make fresh, Nova Scotia grown produce available to students at a low cost.

The sells fresh, locally grown produce and other locally made treats in the SUB, and food boxes can be ordered in advance. The goal of the market is to make healthy, local and ethically sourced products accessible and affordable for students of Dalhousie, while supporting Nova Scotia's hardworking farmers. It's run by students, for students!

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Learn more about Dal’s student-run food sustainability groups

Campus Agriculture

ºÚÁϳԹÏÍøhas gardens on the Studley and Agricultural Campus producing food. Urban agriculture, permaculture, and local food production are increasingly recognized as fundamental to food security and sustainability.Ìý

Organized community food production at the university has been active for over 20 years. ºÚÁϳԹÏÍøstudents, staff, and faculty are active in a number of gardens.

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Learn more about Dal’s campus agriculture

Food Services Providers

is the university food service provider on the Halifax campuses including residences, catering, and many food outlets. is the food service provider for the ºÚÁϳԹÏÍøStudent Union in the Student Union Building (SUB), provides on campus catering, and is also the university food service provider at the Agricultural Campus.Ìý

The Student Union Building is home to food outlets from local companies and provides space and support for free lunches provided by the student-run initiative, Ìý

Fair Trade and Rainforest Alliance

is an independant, third-party certification system for goods that are produced in the Global South. Fair Trade ensures better prices and working conditions for farmers while supporting the sustainability of farms.ÌýÌý

ºÚÁϳԹÏÍøFood Services is following the standards set by Fair Trade Canada to become a Fair Trade Campus.Ìý

seal is awarded to farms, forests, and businesses meeting rigorous environmental and social standards.ÌýÌý

Seafood

ºÚÁϳԹÏÍørecognizes that the ocean and fisheries are integral to the cultural identity of Nova Scotia and its people. offers a Sea-To-Table Program at four Halifax campus dining halls where seafood served is .Ìý

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More to explore