Western University Success Story Menu
Backstory
Western University sought to re-examine its menus across all food service operations as a part of its commitment to practicing and promoting sustainability. Expanding plant-based options became the target for Western to fulfill their sustainability goals, and increasing the culinary skills and understanding of their chefs and culinary team to focus on plant based offerings was the first major step.
Leaders
- Forward Food
- Executive Chef Kristian Crossen
Alluring dishes
- Forward Food Pledge: In 2023, Western University signed the Forward Food pledge, committing to making their menus more plantbased by 2025.
- Increased plant based offerings in dining halls
- Menu transformations
- Across all culinary units, Western emphasized training around plant-based cooking techniques and began adding new recipes to their menus.
- Hired a registered dietitian
Empowering chefs through two day plant based dish culinary training program
Delicious outcomes
- Western is closer to reaching its sustainability goals
- Menus now have more variety of dishes and more diverse food options
- Originally a goal was set to have a 40% plant-based menu in residence dining halls, which was achieved in late 2023. For the 2024-25 academic year, their menus are now 47% plant-based.
Vancouver Coastal Health Success Story Menu
Backstory
In 2024, Vancouver Coastal Health General Hospital partnered with Nourish Leadership to fuel their healing with a diverse selection of new delicious, nutritious and environmentally sustainable menu items, thanks to a Planetary Health Menu Pilot project. VCH started the project with the goal of creating flavourful, comforting meals using fresh, nutritionally dense ingredients so that patients had appealing food options to help them in their healing and recovery. VCH also recognized that this project presented an opportunity to look at how they could adjust their food services program to be more environmentally sustainable.
Leaders
- Darcia Pope, VP, Strategy, Innovation and Planetary Health;
- Dr. Annie Lalande, UBC Planetary Healthcare Lab;
- Chef Ned Bell, Culinary Director of Planetary Health
- Tiffany Chiang, Director of Food Service Transformation and Strategic Projects
- Liane Pow, Regional Manager of Strategic Projects
- Amy Van Ooyen, Regional Managers of Menus and Food Information Systems
- Nourish Leadership team
- Greener By Default
Alluring dishes
- Plant-forward menu items
- More than 20 new menu items have been developed to offer patients a diversity of choices, incorporating patient preferences and ingredients with lower environmental impacts
- Food waste and satisfaction feedback analysis
Delicious outcomes
- Creative menu development and techniques
- Reimagined health care menus to reduce environmental impact while maintaining patient satisfaction
- Food as medicine in action
- Food as medicine for patients as well as the planet
University of Ottawa Success Story Menu
Backstory
In 2022 uOttawa became the first Canadian University to take the Cool Food Pledge, joining a network of elite major global partners. The pledge is to reduce GHG by 25% by 2030
Leaders
- Plant based cities movement
- uOttawa University Steering Committee
Alluring dishes
- From 2022-2023
- Menu options at the plant based station doubled to reduce fatigue
- The plant based options were expanded with plant-based cheese available for made-to-order items
- Plant-Based ice cream returned
Delicious outcomes
- Friendlier containers, Gee-Gees reusable cutlery sets and shifting to more eco-friendly disposable cutlery
- Opened an Odelees, a to-go café/lunch spot located in the heart of the new LEED platinum certified building in the brand-new Faculty of Health Sciences building which features a selection of plant-forward options including salads, sandwiches, bowls and more. Salads and sandwiches are plant-forward and have the option to add on a protein (chicken, salmon or tofu). The default is without.
- As uOttawa approached its renewal date one year later, we were informed that the fee had significantly increased (from $3000USD to $5000USD)! A decision was made to withdraw from the pledge as it was no longer within our budget.
Concordia University Success Story Menu
Backstory
Concordia Food Services wanted to decrease their percentage of Animal Protein Purchasing from 2020-2025. So they signed on to the Forward Food Pledge to work towards an equal amount of Vegan, Vegetarian, Animal-based Entrees Options by December 31, 2025
Leaders
- Forward Food
- Dining services
- Residence life
- Plant based activists on campus and suppliers
- PBCM
Alluring dishes
- Partnering
- Partnering with key figures on campus to improve plant-based options, encourage food choice shifts, and raise accountability
- Assess dining environment
- ○ Plant-based options made available at each station, plant based entrees are accompanied by samples, and flexatarian marketing during.
- Menu review
- Recipes were modified to reduce meat and increase plant protein, all in-house baked goods made plant based, and dish order on menus altered to default to plant based options with animal products available upon request
Delicious outcomes
- Concordia’s Sustainability Action Plan 2020-2025 is to cut to 30% animal-based purchasing
- Concordia Food Services x Aramark Contract 2023-2027
- Forward Food Pledge
- Continuing to increase the plant forward options by getting front line staff involved, encouraging students, increasing plant protein variety, and improving the names of plant-based dishes to encourage consumer uptake
University of Guelph Success Story Menu
Backstory
The UofG’s Child Care and Learning Centre and dining services were motivated to promote plant based foods for environmental sustainability, healthy eating in line with Canada’s Food Guide, increasing student wellness, contribute to food and nutrition security, to promote biodiversity and future of our ecosystems, cost savings, and supported by Menus of Change
Leaders
- Valerie Trew Director of University of Guelph Child Care and Learning Centre
- Chef Vijay Nair Assistant Director of Culinary operations for Hospitality Services University of Guelph
- PBCM
Alluring dishes
- Nosh and Nourish plant based grab and go
- Produce grown on campus
- Cooking Styles (more cooked to order stations with variety of vegetables)
-
Delicious outcomes
- Conducted an extensive nutrition analysis pre and post plant based swaps
- The University of Guelph Child Care and Learning Center (CCLC) transitioned to 100% plant-based in 2020 and since switching to a plant-based menu, the CCLC has significantly reduced its environmental impact. The monthly carbon footprint of the new CCLC menu is 64.7% lower than the old menu, with a monthly carbon saving of approximately 1,963 kilograms of CO2e.
- The menus at the University of Guelph have significantly shifted towards plant-based, coming in at 58% plant-based in 2022 (representing 65% of all food served at the university), including a fully plant-based Nosh & Nourish shop.
- Conducted a climate analysis pre and post plant based swaps
- Old menu 3,034 co2 e per month
- New menu 1,072 co2 e per month (a 65% reduction in emissions)
- Conducted a cost analysis pre and post plant based swaps
- From Sept-Dec 2019 compared to Sept-Dec 2020 found a 9.5% savings
- Next steps- let the food do the talking
- Implement more plant forward dishes, better train and educate staff, calculate GHG emissions, create more awareness amongst customers, promote plant forward food on social media, and let the food do the talking
University of Montreal Success Story Menu
Backstory
- UofM’s mission is to adopt practices that encourage responsible eating and healthy lifestyles and there are a number of possible changes we can make to reduce the impact of our food consumption habits on our environment, society and health.
- UofM is motivated to offering healthy, environmentally responsible products on our campuses, increasing the supply of food produced on our campuses, combatting food insecurity, and shrinking the environmental impact of food and practices
- Started in 2018
Leaders
- Pascal Prouteau Director–Residences, Hotel, Food services
- Louis-Philipe Lafrance Executive Chef
- Aurélie Feuerstein Catering Chef
- PBCM
Delicious outcomes
- In 2022 the goal was to increase vegan offer on our daily menu (currently 33% vegan, 33% vegetarian 33% animal based)
- Continuously adding vegan items in our points of sales
- Promote local plant based foods such as fruits and vegetables
- For the 2018/2019 period, total local fruit and vegetable expenditure reached 20%, an increase of 5% in one year
Queens University Success Story Menu
Backstory
As the first in Ontario, Queen’s received Forward Food’s plant forward Training in February 2018, then the Queens took the Vegan Pledge in March 2018. Next Queens opened Rustic Roots in Fall 2018 which provided plant-based food for all meal periods. Now Queen’s Hospitality Services strives to provide local and plant forward options in the dining halls to promote sustainability, as well as providing the highest quality, guest-centric food and experiences that nourish, connect and meet the needs of our diverse community in a sustainable and financially responsible way.
Leaders
- Colin Johnson, Campus Executive Chef
- Kim Gascoigne, Marketing Coordinator
- Forward Food
Alluring dishes
- Local Food Sourcing 3 tier system
- Plant forward meal and menu tracking and analysis
- Plant based catering
Delicious outcomes
- Advocating for plant-based items
- Promoting the health benefits and sustainability
- Flip!t
- Food station flipping attitudes toward a flexitarian lifestyle. The delicious 50/50 blended mushroom beef burger on a gluten-free bun might become your new go-to favourite or one of our famous specialty chicken or beef burgers.
University of British Columbia Success Story Menu
Backstory
- In May 2017, UBC hosted Canada’s First-ever Forward Food Plant-Based Culinary Training and Summit with the help of Humane Society International/Canada (now Humane World for Animals Canada), The Humane Society of the United States, and Vancouver Humane Society.
- Since then UBC has continued to work with Forward Food and the Human World for Animals Canada to promote and delicious plant forward menu items while leading the way for other changemakers in university dining
Leaders
- University of British Columbia Food Services team
- Forward Food/ Human World for Animals
- Speight, Executive Chef and Culinary Director at UBC
- Vancouver Humane Society
Alluring dishes
- More plant-based pledge
- Chefs and staff gain skills and inspiration to support UBC’s pledge to make its food procurement more plant-based
- Commitment to climate friendly food system
- Building on zero waste, local, and sustainable food commitments
- Menu and dish naming changes
- Highlighting plant-based options right at the top of the menu
- Moved away from descriptors using the words vegan and vegetarian and now use icons instead on plant based dishes
Delicious outcomes
- UBC set and achieved the target to move from 20% in 2017/8 to 40% plant based offerings in dining halls in 2019. The next goal is to move from 40% to 60% plant-based offerings, including 30 percent vegan.
- Great tasting plant based foods for everyone
- Scaling up plant based to other UBC campuses
- 50/50 burger
- 50% ground beef and 50% pea protein
University of Victoria Success Story Menu
Backstory
The University of Victoria is leading Canadian Universities towards reducing university carbon footprints through sustainable dining. The Greener by Default initiative proposed that the University of Victoria serve >60% plant-based meals by December 2022, as a solution to reduce food systems emissions for climate change, and benefit campus and environmental health which is in line with the universities sustainability initiative.
Leaders
- Greener By Default
- Forward Food
- Uvic dining services
- Executive Chef Tony Heesterman, Holly Cecil (ASRI), Kylie Hasse, Sustainability
Alluring dishes
- Menu Restructuring
- Menu Clarity (UBC’s Climate-Friendly Food (CFF) Labels)
- Clear labeling of ingredients and dishes
- Diverse Options
- Default Plant-Based
- Sustainable ingredients like plant-based cheese and sauces are the default, making eco-friendly choices the easiest option
- Calculating Food Emissions/GHG Reporting
Delicious outcomes
- 50/50 burger
- 50% ground beef and 50% pea protein (inspired by chefs UBC)
- Goals to increase more plant based options on campus to reduce carbon footprint
Hamilton Health Sciences Success Story Menu
Backstory
Food purchased for patient meals, and to sell in HHS cafés and cafeterias, is the second-largest source of greenhouse gas emissions at HHS and as such, HHS wanted to reduce their food related emissions via food waste and do something good with the food, compost, donate, dehydrating, and purchasing more local foods. In 2023, HHS took the Coolfood Pledge in through Nourish Leadership committing to a target of reducing greenhouse gas emissions from 2023 numbers by 25% by 2030.
Leaders
- Victoria Brzozowski HHS environmental management lead
- Nourish Leadership
- Compass Group Canada
- Second Harvest
Alluring dishes
- Adding culturally appropriate food options
- Increasing more nourishing, environmentally friendly and appealing foods
- Including more plant-based options
- Buying local
- Fresh produce is purchased from a local farm in Welland and Oakville coffee roaster. Local food procurement cuts down on transportation emissions, while also supporting local businesses and encouraging seasonal eating
Delicious outcomes
- Cutting food waste
- Working with local non-profits and food rescue organizations
- Lowering food related GHG emissions
- Improving patient satisfaction and nourishment through food
St. Joseph’s Health Care London Success Story Menu
Backstory
Started in 2022, Nourish started a partnership with St. Joseph’s Health Care London and began programming environmental sustainability practices. St. Joseph’s Health Care partnered with Urban Roots London, a local non-profit that uses underutilized land in the city for growing produce. This support began a pilot project in July 2022 to start a garden to grow produce for the hospital. Simultaneously, Nourish worked with the food and nutrition services team providing access to internal resources, including leadership support to minimize and remove barriers for the project of redesigning the foundations for their menu. These projects led to more work on sustainable and reusable containers and meal coverings, as well as a traditional indigenous medicine garden.
Leaders
- Nourish leadership
- Michelle Stranges is Process Improvement Specialist
- Deana D’Ambrosio is Director of Food and Nutrition Services
- Partner Urban Roots London
Alluring dishes
- Menu redesign
- They placed patient voice at the centre and made sustainability one of their pillars, along with clinical needs, operational capacity and budget.
- Replaced plastic sandwich wedges, covering sandwiches on a plate with a reusable clear dome instead
- Eliminating 45,500 wedges annually from landfill, this change also made the sandwiches more visually appealing and accessible for patients
Delicious outcomes
- Partnered with Biigajiiskaan with Oneida Knowledge Keeper who provided our garden a name: Onuhkwa:t Tsi’t KahɅtayɅ’, meaning “At the Medicine Garden”
- Hosting traditional medicines, sage, tobacco, sweetgrass, and strawberry plants, a fruit that holds deep spiritual significance for Indigenous peoples.
- Lower plastics waste with shift to compostable or reusable containers
- Reducing our waste by five per cent annually. The single-use plastic ban helped nudge manufacturers to supply more eco-friendly options, and they exceeded their goal by reducing single-use plastic by 10 per cent in one year
- Sustainable shifts saved St. Joseph’s Health Care London money each year exceeding expectations
