As part of Housing and Ancillary Services (H&A), Hospitality Services believes healthy and sustainable food operations that provide delicious, high-quality meals to students, staff, and faculty is an essential ingredient in the University experience. With several retail campus food locations, three dining halls, and a campus catering service, Hospitality Services has commitments to sustainability practices at all service levels.
Sustainability highlights from the past academic year across Hospitality Services include:
- 261,831 single-use containers diverted from waste through GOOD TO GO reusable container initiative last year
- 10,911 plant-forward burgers sold in all dining locations
- 537, 494 free-run eggs served across campus
- 29,089 lbs of food scraps donated to local pig farmer
- 6,127 meals utilized through Swipe It Forward
- 6,063 rescued meals from Hospitality Services were served to food insecure patrons at PEACH Market (Providing Equal Access Changing Hunger)
- 42,068 pounds of food donated to local food banks and community shelter
- 45.6% of food purchased within 500km
- 71.3% of food purchased within Canada
- 801 students with food allergies or special dietary needs supported in residence
- Queen鈥檚 University becomes the 41st Fairtrade Campus in Canada
- 1,844 lbs. of honey produced from the west campus apiary
- Implemented tray-less dining model at Leonard and Ban Righ dining halls
- Hospitality Services purchases 100% sustainable seafood
Sustainability Goals & Framework
Sustainable development is a collective responsibility. H&A strives to build innovatively, and positively contribute to goals in all 17 SDG areas. The H&A Sustainability Framework is a living document that records important drivers of progress in all 17 SDG areas through collaboration with stakeholders across the portfolio. We welcome opportunities to expand partnerships with the Queen's campus and community groups with a shared vision to make a more sustainable and prosperous future for all.