Ryerson Eats is committed to sourcing a minimum 25% of food from local, sustainable sources for meals on campus
In the context of food, sustainability generally refers to the values that guide food production and distribution. Ryerson will prioritize engagement with food producers who uphold the following practices:
- Employ production systems that reduce or eliminate synthetic pesticides and fertilizers; avoid the use of hormones, antibiotics, and genetic engineering; and conserve soil and water.
- Provide safe and fair working conditions for on-farm labour.
- Provide healthy and humane care for livestock.
- Protect and enhance wildlife habitat and biodiversity on working farm landscapes.
- Reduce on-farm energy consumption and greenhouse gas emissions.
In addition to sustainable food, Ryerson is committed to environmental sustainability:
- All napkins used in retail food outlets are compostable and made with post-consumer waste.
- All disposable products are either compostable or recyclable.
- All chemicals used in the sanitation/dishwashing process are environmentally friendly.
- All campus retail outlets have recycling facilities. Some locations also have post-consumer composting programs.
At Ryerson, our definition of healthy food includes personal, environmental, economic and community factors. Healthy food systems can improve community health by contributing to personal, environmental, social and economic well-being. Healthy food systems are also closely related to the environment and economy, including sustainable practices, fair wages for workers, affordable food prices, and increasing support for local businesses and producers. On a more personal level, healthy food also means wholesome food, made fresh with care and high-quality ingredients…that still tastes great!
All of our efforts in Food Services will now work towards creating a truly healthy food system on Ryerson’s campus. There are many factors involved in this effort, and we look forward to engaging the university community in this process.
Ryerson understands that students need maximum value, flavour and nutrition from their food purchases on campus. To meet this need, we have committed to offering a daily $5 meal called The Daily Friendly Fiver in both residence (Pitman & ILLC) dining halls, as well as in The Hub.
go local – There are a number of ways to consider sourcing local food. We consider all whole ingredients grown in Ontario as locally sourced. Value added food product s must consist of 80 per cent locally grown ingredients to be considered local. When you see this icon on signage and packages, it means that at least 80% of the ingredients in the dish are grown in Ontario.
Vegetarian – We understand vegetarian diets to mean no meat, poultry, seafood, fish or other animal flesh. Vegetarian dishes served on the Ryerson campus do include animal by-products like eggs, dairy, gelatin and honey.
Vegan – Vegan diets are entirely plant-based, without exception. Vegan meals served on the Ryerson campus are essentially our vegetarian meals, but with the exclusion of animal by-products like eggs, dairy, gelatin and honey.
Made Without Gluten – There is a wide spectrum for gluten intolerance, and when you see this icon on signage and food packaging, you’ll know that the dish has been made without wheat or other sources of gluten.
Halal – All of our Halal meals on campus are pork-free and contain only meat from animals that have been slaughtered in accordance with Muslim custom and tradition. Halal meals are also alcohol-free, and any cheese used in these meals is animal rennet-free.
Contains Nuts – Our kitchens are not nut free facilities. Foods that contain nuts include what are considered as tree nuts. At Ryerson Eats, we also include the use of peanuts, in this category. However, this category does not include seeds, such as sunflower or sesame. If you have a seed allergy,
please check with a server first.
Ocean Friendly – When possible, we are proud to source fish and shellfish from clean waters, healthy stock and that have been caught using methods which do no harm to other species or to the surrounding environment. In the case we are using farmed fish, it is from carefully vetted sources that prioritize slow growth rates, low population densities, no hormones or antibiotics.