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’s 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 ¾ÅÐãÖ±²¥ campus and community groups with a shared vision to make a more sustainable and prosperous future for all.