We use a holistic approach to achieve an optimal balance of culinary, nutrition and sustainability. We operate in true partnership with our clients and campus communities to achieve the most sustainable program possible.

Your café sources ingredients from local producers, greenhouse growers and dedicated farmers that are within the shortest possible distance to our kitchen. We do this because the food is fresher, the environmental footprint is smaller as we minimize the “food miles” while we help sustain the local economy.

“I know who you are by the way you act.”

We continually look for opportunities to renew, reuse, recycle, restore and sustain. Our dedication to social responsibility provides specific tools for each café to help the on-site team achieve the sustainability goals that are most important to you. These food service sustainability goals fall into four categories, Sourcing, Social, Diversion and Reduction. Let your Chef know what initiatives you would like to see.

Our ongoing mandate is to buy local, regional and national, this helps us achieve a menu profile that is over 90% Canadian

By joining our reusable mason jar program at the salad and breakfast bar, students are able to purchase foods-to-go in containers that can be returned, washed and used again. At the end of its packaging life-cycle the containers can be recycled or composted as regional municipalities allow.

Our highly popular Spa Water Bottle program reduces the use of plastic water bottles in landfills and provides nutritious vitamin and mineral infused water with the addition of fresh fruits and vegetables

We offer a vegetarian dish specifically designed in our Curry in Hurry on Mondays

At Mount Royal University, we plan to re-establish the regular use of the two food dehydrators in the kitchen. Actually supplying a school based growing garden programming. Hoping to utilize the greens this fall!