||Our Farm to Table Program:
We track our sustainable, local and community-based and/or third party verified purchasing and report through the AASHE STARS Program (Association for the Advancement of Sustainability in Higher Education). Our 2014 local purchases, meaning grown and harvested in Atlantic Provinces, has been calculated at 28%. Stayed tuned for our 2015 percentage…
Our Farm-to-Table Program offers fresh and local produce, seasonal menus, sustainable seafood, local proteins and dairy, and fair trade coffee and tea.
Seasonal Menus, our menus actually change with the season. To increase our local purchasing we:
Each year we visit our local farmers and invite them into our dining halls to meet our customers. During these visits we learn from each other, and discuss how we can maximize our partnerships.
- commit to serving only local apples, mushrooms, and many other root vegetables that are available year round.
- cut our own local potatoes for French fries.
- cook from scratch more often, including making all of our own soups, many sauces, casseroles and more.
Nova Scotia farms: Valley Mushrooms, Kings Processing, Vermeulen Farms, VanMeerkeren Farms, Keddy Nurseries, Sawler Farms, Driftwood Greenhouse, Hutten Family Farm, Basinview Farms, Noggins Corner Farm, John Foster Farms, Randsland Farms
Local suppliers: HE Keddy Brothers, Atlantic Beef, Tony’s Meats, Green Island Fisheries, Off the Hook, Staff of Life, Baxter’s, Farmer’s Dairy, Maritime Pride Eggs, Dover Mills Flour, Italian Market, Armstrong Food Service, Just US!
Our Sea-to-Table Program includes having the four dining halls on the Halifax Campus are Marine Stewardship Council Certified. To increase local sustainable seafood we have partnered with Nova Scotia’s Community Supported Fishery, Off the Hook to purchase from local fishermen.