At UW Food Services, sustainability has never been a buzzword; it’s a promise. And today, we’re proud to share that we’ve officially reached our long-term goal of achieving 40% Fairtrade, sustainable, and local sourcing across our food purchases by 2025.
This major milestone marks the culmination of six years of steady progress, community support, and a deep commitment to ethical food practices that reduce our environmental impact and uplift our local economy.
A Goal in the Making
Back in 2019, UW Food Services signed the Forward Food Pledge with Humane Society International, committing to expanding our plant-based offerings and re-evaluating our purchasing through a sustainability-first lens. That same year, we began tracking our food purchases across several key sustainability indicators:
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Fairtrade-certified hot beverages, produce, and confectionery
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MSC-certified sustainable seafood
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Locally grown produce and locally sourced food products
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Total plant-based product purchases
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Overall food purchases
These became the benchmarks for our annual reporting process, helping us measure not just what we were buying but how ethically and sustainably we were buying it.
Turning Numbers into Impact
Each fiscal year, we measured our purchase vs. consumption rates across these categories. With every cup of Fairtrade coffee, every seasonal veggie from our University Club Garden, and every MSC-certified seafood dish served, we moved closer to our goal of hitting 40% of our total food purchases coming from Fairtrade-certified, sustainably sourced, or local suppliers.
It’s taken a coordinated effort to make sustainable dining the norm, not the exception. This achievement drives our values home as a campus community, from staff and students to local vendors.
What Makes This Possible?
Local First: We’ve prioritized partnerships with suppliers like Elmira Produce Cooperative (EPAC) to ensure our food travels fewer miles, stays fresher longer, and supports Ontario farmers.
Sustainable Seafood: By solely purchasing seafood that meets the Marine Stewardship Council (MSC) standard, we ensure that it is sustainable and reflects our commitment to certified ethical sourcing.
Fairtrade Commitments: Our campuses offer a wide range of Fairtrade options from coffee and tea to chocolate and bananas ensuring better wages and working conditions for farmers internationally.
Farm-to-Campus Fresh: We support as many as 75 local farmers through our partnerships with suppliers like Green-Liner Produce, who provide detailed information about where our produce comes from. We also own and operate the Village Bakery, which supplies our cafés and eateries with fresh daily bagels, pastries, and treats. This is one of many initiatives under our Food Services sub-brand that champions local and sustainable food sourcing.
Plant-Based Expansion: Since our Forward Food Pledge, we’ve significantly increased the availability and visibility of plant-based meals with the help of our Executive Chef, Javier Alarco and our Registered Dietitian Nicole Pin, making low-impact food choices more accessible than ever.
We couldn’t have done this without the support and dedication of the UW campus community; from our incredible chefs and frontline staff to the students who choose a plant-based lunch or bring their reusable mug. You are the reason this goal became reality. Let’s keep going together!
