SP0320: Zero-Waste Dining Halls

This project will use SPF funding to implement changes in dining halls that will facilitate and encourage residents to make choices that contribute toward waste reduction and diversion. The project activities will fall under three tactics:

1- Product replacement: Provide McGillians with more opportunities to avoid disposable packaging in dining halls by purchasing bulk dispensers for beverages, condiments, creamers, and cereals instead of individual packets to both encourage taking only what is needed and reduce excess packaging. Disposable to-go item packaging and utensils will be replaced with products that are compostable or recyclable in Montreal.

2- Public education: Promote consumer awareness of sustainable choices by developing specific digital and print materials and programming to identify zero-waste options and encourage students to “think before they take.” For example, labels on products that indicate how to sort packaging, informational signs at buffet style food service venues that encourage customers to take only enough food to match their appetite, signs promoting an added fee for purchasing food/drinks in single-use disposable containers, and signs promoting try-a-taste (sample an entrée before taking an entire serving).

3- Update waste sorting stations: Facilitate diversion by installing new waste sorting stations that will be standardized with the rest of the McGill campus, providing clear visuals indicating examples of products that go in each stream, and draw attention to recycling and composting streams. SHHS has already done work to provide the foundation for zero-waste dining halls by implementing pre and postconsumer organic waste collection, four-stream waste sorting stations, the Ozzi reusable container system, and some bulk dispenser options. This project will position McGill as a leader in sustainable dining among its peers and facilitate the significant behaviour change that is needed to reach McGill's zero-waste target. As a self-funded unit, SHHS' purchasing and spending is driven largely by consumer demand. From data collected by the MOOS and the ERC and consultations with the ERC and Zero-Waste Ambassadors, we know that students have a desire to learn more about sustainability and make sustainable lifestyle changes. However, this desire will not be reflected in their purchasing habits unless sustainable choices are made more clear and accessible. By using flexible, risk-tolerant funding from the SPF to demonstrate student demand for low-waste food, packaging, and utensil options, this project will catalyze institutional investments to ensure the ongoing supply of these options.