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Cafeteria Services

Action Plan 2009-2014

Objective:

Reduce negative impacts on the environment which result from food service operation.

Strategies:

  1. As far as practically and financially feasible and given the constraints of food safety, the Cafeteria and Nutrition Education Division of Community Services shall use “environmentally friendly” products which have an acceptable level of performance.
  2. As far as practically and financially feasible and given the constraints of food safety, the Cafeteria and Nutrition Education Division of Community Services shall reduce the use of disposable products.
  3. As far as practically and financially feasible and given the constraints of food safety, the Cafeteria and Nutrition Education Division of Community Services shall participate in schools’ initiatives to reduce, reuse and recycle.

Action 1:

Replace Styrofoam dishes and plastic utensils with certified fully biodegradable products, or where facilities exist with certified compostable ones.

Action 2:

Replace disposable dishes and utensils with reusable ones where facilities allow.

Action 3:

Reduce the use of disposable products (plastic, foil…).

Transition Plan

Action
Achieved/In Progress
Action expected in all schools
Action 1
  • Replaced some Styrofoam dishes with paper dishes at Marymount.
  • Replaced aluminum containers for biodegradable ones in all EMSB Catering Centers.
  • In the process of replacing Styrofoam dishes with compostable dishes at Westmount.
Replace Styrofoam dishes
with certified biodegradable
dishes in schools by 2013-
2014.
Action 2
  • Replaced plastic utensils with stainless steel utensils at Royal West Academy.
  • Replaced Styrofoam dishes at John F. Kennedy with reusable ones.
Ongoing in eligible schools
only (where facilities exist)
Action 3
  • Eliminated water (330ml) bottle as a choice of drink in meal deal in all cafeterias.
  • Reduced individual wrapping of hot sandwich (hamburger, submarine…) in all cafeterias.
  • Reduced single serving dishes for salads by
    serving side salad on plate in all cafeterias.
Ongoing