Sustainability Projects Coordinator Letter Addressing Sustainability Concerns for a Food Service in the SUB
Dear Mr. Steele,
It has come to my attention that the ASU is exploring options for a new food service provider to assume operations at the former Perkin’s location in the Students’ Union Building. This is good news for Acadia; a new operation that serves as a destination for students, staff and faculty, that generates activity in the SUB, and addresses a gap in food-service provision on campus is an exciting opportunity for the ASU and a welcome addition to campus life. I understand that a number of factors have been considered in the decision making process thus far and agree that consistent service, operating hours, quality assurance and price point are important considerations for students.
However, I believe this is also an exciting opportunity to help Acadia move towards sustainability. The vision for Acadia outlined in the Acadia Strategic Plan 2006 calls for a sustainable campus, “Acadia aspires to create a deep appreciation of our natural environment and an active commitment to sustainability among all members of the campus community.” To achieve this vision, factors related to sustainability must be given consideration as well. Further, Acadia’s business relationships can either serve to enhance Acadia’s reputation as an institution committed to sustainability, or undermine our collective vision to become a sustainable campus. This decision is an opportunity to enhance Acadia’s reputation and for the ASU to provide significant leadership in moving Acadia towards sustainability.
With this in mind, I encourage you to advocate for sustainability and include the following considerations in your negotiations with potential food service providers:
- Ensure the company has a sustainability policy.
- Consistent with the position of the AES and the Sustainability Office, stipulate that no plastic bottled water should be sold. Tap water should be available to customers. In addition, juice should only be sold in glass bottles.
- Require that a minimum of 80% of the food and beverage disposables are compostable or recyclable in Nova Scotia.
- Given that Wolfville is Canada’s first Fair Trade Town, encourage the use of certified Fair Trade coffee and tea.
- Ensure that employees are local and provided a liveable wage and benefits.
- Include price concessions for those who use re-usable mugs/cups. Also, ensure that disposables are not used to fill up the re-usable mugs and then discarded (this is common practice at some providers).
- Again, consistent with current student priorities, trays should not be provided, except under special circumstances.
- Additional four- stream waste receptacles will be required in the SUB to accommodate an increase in waste generated in the facility. Request that costs are shared between the ASU and the provider.
- Partner with the Acadia Farm to collect and manage organics for use on the farm.
- Require 30-50% local food purchasing. Additionally, request that the Acadia Farm is established as a preferred vendor for local produce.
This is not an exhaustive list, but these efforts will help move Acadia toward sustainability and ensure operation is consistent with Acadia’s vision and the priorities of the Acadia Environmental Society and the Sustainability Office. I would be happy to discuss this matter with you further at your convenience. Please contact me at 585-1932 or jodie.noiles at acadiau.ca if I can be of any assistance.
Sincerely,
Jodie Noiles
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