Students at the Grey Nuns dining hall

Zero waste dining halls

In our dining halls, all the plates, cups and utensils are reusable and our condiments are served in bulk containers.

The only waste bins you will find are for compost. The only thing left at the end of a meal are compostable napkins and food waste, which we are working on reducing.

One of the ways we reduce food waste is through trayless dining. By eliminating trays from our all-you-are-to-eat dining halls, diners are discouraged from taking more food than they can consume. It also reduces water, energy and detergent use.


A mug with the words Concordia University and a sweater design

Love your mug program

Coffee cups are the single largest item sent to the landfill at Concordia. Reduce your coffee cup waste and receive a reduction on your next hot drink whenever you bring your own reusable mug!


Behind the scenes

Our kitchens support of the university’s waste diversion and reduction goals by tackling food waste at its source and composting the unavoidable scraps. We also collaborate with the Environmental Health & Safety Department to develop educational materials for waste stations and organize promotions to encourage sustainable practices.


leanpath

Preventing food waste

Our kitchens are equipped with a food waste tracking program known as Leanpath, which utilizes a scale and camera to provide real-time information about the waste we are producing. Based on recent Leanpath data, our team identifies the largest opportunities for waste prevention and creates waste prevention goals for those specific food items.

Did you know? Our used cooking oil is collected and converted into biodesiel or biolubricants by sustainable waste solutions provider Rothsay.

Back to top

© Concordia University