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Locally sourced

We’re committed to maintaining the positive impact our operations have on our community.ÌýWe support local enterprise through, when possible, sourcing products from local producers.Ìý

Look for the Locally Grown icon on menus – this identifies menu Items that have primary ingredients that are sourced from within Atlantic Canada, and within Nova Scotia when possible.ÌýWe also hold Local Food Days to feature specific locally-sourced products and their producers.Ìý

Sustainable seafood

Our purchasing decisions can have significant impact on the earth and our climate. As a result, it’s critical that we keep sourcing sustainably by increasing our support of suppliers whose methods of production strive to achieve concrete and sustainable development with our natural resources and ecosystems.

We focus on animal welfare, wild-caught, and farmed seafood produced using sustainable methods.

Look for the Sustainable Seafood icon, which indicates seafood ingredients that are certified as sustainably sourced by the Marine Stewardship Council, Ocean Wise or other, third-party, recognized certification organization.

Fairtrade

We offer Fairtrade products, such as chocolate and coffee, in retail, residence and catering.ÌýThese products promote fair and equitable global trade. We also focus on products that minimize climate change by avoiding products that contribute to deforestation.ÌýIn fact, Dalhousie’s Halifax campuses have .Ìý

Green Restaurant Certification

The Green Restaurant Association is a nonprofit organisation dedicated to helping food-service operations reduce their environmental impact. To earn certification, a dining operation must meet rigorous criteria across areas like energy and water use, waste management, sustainable sourcing, green supplies, efficient kitchen practices and more.

Cool Food Low Carbon Certified

Identifies dishes on menus with a lower carbon footprint, particularly promoting plant-forward choices. Items are analyzed to WRI measure the carbon footprint based on the ingredients from farm to fork, and the land used to produce the meal.Ìý