Farmers market, CSA or urban agriculture project:

Urban agriculture at the University of Montreal was born out of a student initiative that started in 2011 with the creation of P.A.U.S.E. as part of an interdisciplinary Master’s course. Urban agriculture fits into the principles of sustainability to which the institution subscribes, particularly through the desire to promote biodiversity in all its forms. For P.A.U.S.E., the goal is to familiarize the community with the concept of foster city and food self-sufficiency.

Second, the institutional food services sell homemade products prepared with ingredients that have grown on campus. Ginger, hibiscus, peppers, herbs, tomatoes, onions, lemon balm and lavender are produced at various sites, including the new Ephemeral Projects greenhouse. Lavender is used in the university's local beer. A project to recover mushroom substrate for use in urban agriculture has also been initiated.

Sustainability-themed food outlet:

Ephemeral projects, located on Mil campus, organize on season Wednesdays it's local food market, an onsite grown vegetable outlet.

Also, En Vrac, a non-profit organization run by volunteers sells organic food without packaging on the University of Montreal campus.

Support for disadvantaged businesses, social enterprises, and/or local SMEs
The production of the university's beer and kombucha is outsourced to small local businesses.

Vegan dining program:

Plant based options are available throughout the campus every day of the week. At the food services facilities, two vegetarian options are available (including one plant based), as well plant based sandwiches and salads.

Sustainability labelling and signage in dining halls:

Vegan choices are indicated with (Ve) and vegetarian with (V) on the menu of the food service dining halls.

Also, the "Aliments du Québec au menu" logo (menu composed of local foods) is displayed in front of the dishes concerned.

Food recovery competition or commitment program or food waste prevention system:

From May 2019 to march 2020, university's food services participated to a pilot project aimed at measuring pre- and post-consumption losses to reduce food waste. In partnership with Preserve (a student based project) and the Sustainability Unit.

Food donation program:

In March 2020, the food services had to dispose of all inventory due to the mandatory campus closure. All food was then donated to various local organisations helping the ones in need.

Food Services has implemented a sharing fridge in the residence halls and occasional donations are made when there is a surplus.

Food materials diversion program:

University food services divert all frying oils from landfill.
They are collected and recycled by an external supplier.

Pre-consumer composting program:

University Food Services have implemented in January 2014 a pre-consumer composting program in the main cafeteria that produces the food for all campus cafeterias.

Compostable residues are collected and processed by an external company.

Post-consumer composting program:

University food services have implemented in January 2014 a post-consumer composting program in the main cafeteria. Another program has been implemented the same year in the dining area of the campus in Saint-Hyacinthe. University students have installed several drop points for compost in student cafes.

In partnership with Design school of University of Montreal, industrial design students have created new units for waste management (compost / cardboard & paper / glass, plastic & metal / cans & bottles / trash).

University students have installed several drop points for compost in student cafes.

Compostable residues are collected and processed by an external company.

Reusable service ware program:

Since 2010, all meals are served in real (washable, reusable) dishware in the main cafeteria. This includes metal cutlery.

Most if not all of the students-managed cafes promotes usage of your own mug offer washable dishware also.

Compostable containers and service ware:

Coffee cups (including covers), plates, utensils and coffee stirrers are certified compostable are available for the cost 0,25$. Napkins is also made with recycle paper and certified compostable. Also, the lunch boxes for the catering services are made of recycled and compostable materials.

Then, a reusable cup service from CANOtogo is available in the main cafeteria.

Since 2022, food Services offers, as part of its catering services, the organization of events producing minimal waste when the number of people and the location allow it. In cases where this is not possible, compostable dishes are provided.

Reusable container discount or incentives program:

Since 2021, incentives have been reversed.

Food Services clients now have to pay 0,25$ for every container (coffee cups, salad and soup bowls, plates). People are encouraged to use their own mug. Most if not all of the students-managed cafes promotes usage of your own mug offer washable dishware also.

Website URL where information about the sustainable dining programs is available:

https://www.locallocal.ca/nos-actions-durables 

The institution is currently designated as a fair-trade University.

Documentation affirming the Fair Trade designation :
https://durable.umontreal.ca/fileadmin/durable/documents/FairTrade_UdeM_2022_renewal_certificate.pdf

The presence on campus of fair trade products is the result of close collaboration between the Sustainable Development Unit and student associations. FAECUM (the student federation) has carried out awareness-raising work with its 22 student coffee managers. AGEEFEP (student association for continuing education) worked with the restaurant La Brunante (student owned). Systematically, an explanation of what fair trade is has been given. A status report on the presence of certified products was prepared. It was followed by proposals to include more alternatives to conventional trade. In the end, everyone has embarked on the path of fair trade.

Clauses to promote fair trade have been developed and added to calls for offers for institutional food services.

This process lasted more than a year and allows the UdeM community to have access to many fair trade products in all the pavilions.

Subsequently, a 5-year action plan will increase the presence of fair trade products on campus and an awareness campaign will be carried out. There is even a joint FAECUM/UdeM scholarship to reward a student project related to fair trade.

Website URL where documentation affirming the Fair Trade designation is available :
https://durable.umontreal.ca/campus-durable/campus-equitable-et-solidaire/