Photo: Left to right: Ryerson University’s Urban Farm staff Agathe Chauvin, Jayne Miles, Kate Davies, Saba Zubair, Arlene Throness and Terri-Lynn Zhou
The lowdown on cafeterias and campus eateries putting sustainability at the top of the menu
Tired of stuffing street dogs and candy bars down your throat between classes? It’s time for a campus meal that doesn’t leave you feeling bloated with planetary guilt. So how do college cafeterias stack up, sustainability-wise?
UNIVERSITY OF TORONTO
U of T was definitely a keener in the local food movement, serving up local Harmony organic milk as early as 2005 and becoming the first university to be Local Food Plus Certified back in 2006. With at least 60 per cent of its food locally grown, raised or processed the school is still top of the class. Campus gardens may not churn out as much fresh produce as Ryerson’s do, but there are half a dozen veggie plots and apiaries on campus. Like York, U of T offers a 10 per cent discount for plant-based meals on Veggie Mondays, is bottled water-free and has an Eco Tray program for reusable food containers, with 25 cents off for lug-a-muggers. Students can also get Foodshare’s Good Food Box of cheap fresh local produce on campus.
Greenest place to eat: Harvest Noon or The Green Beet. READ MORE…
