Food Sustainability

The food choices we make at the NAIT School of Hospitality and Culinary Arts affect more than just our customers. We are committed to becoming a leader in food sustainability, both on-campus and in the community.

Sustainable seafood

The School of Hospitality is creating an ongoing sustainable seafood program.

• We remove unsustainable species from our menus.
• We buy seafood that meets Ocean Wise standards.
• We participate in marketing and education initiatives.

Purchasing standards

Our purchasing standards support local suppliers and reduce our carbon footprint.

• We support local suppliers who demand environmental or reusable packaging.
• We limit truck traffic on campus by:
  • reducing the number of deliveries per week, and
  • reducing the number of contracted vendors.

Donating surplus food

The School of Hospitality works with NAIT Food Services to ensure the food our students prepare does not go to waste.

• We incorporate the food our students prepare into daily features for Food Services, or package it for sale in the cafeteria's Gourmet Take Away program.
• We donate leftover and unused food to local charities:
  • before long shut-downs, such as Christmas
  • each week for leftover Gourmet Take Away items.

Reusing cooking oil

Our used cooking oil is sent to a processing plant to be converted into an alternative fuel source.