Sustainable Campus Food: A Handbook for Canadian Colleges and Institutes
A Practical Guide to Transform Campus Food Systems and Reduce Emissions
Food systems are one of the most immediate and measurable ways colleges and institutes can cut greenhouse gas (GHG) emissions. The Sustainable Campus Food Handbook equips institutions with practical strategies to reduce the environmental impact of campus food and support progress towards net-zero targets.
It also showcases how colleges, CEGEPS, institutes and polytechnics across Canada are rethinking food services, procurement, waste, and education to drive meaningful change.
Why Sustainable Food Matters
Food systems contribute up to 37% of global GHG emissions—a significant challenge, but also a major opportunity. Unlike infrastructure retrofits, food-related changes can be implemented quickly and have an immediate impact. Many strategies can also help institutions operate more efficiently and reduce costs over time.
What’s Inside the Handbook
This guide outlines six key strategies to help campuses reduce emissions, improve food sustainability, and enhance student engagement. You’ll find:
- Best practices for food services – How to plan, procure, prepare, and promote climate-friendly meals.
- Sustainable food procurement – Tips for sourcing local, plant-based, and low-impact foods.
- Food waste reduction strategies – Simple changes that make a big difference.
- Educational opportunities – Ideas to integrate sustainability into courses and student life.
- Real-world case studies – Inspiring examples from Canadian colleges and institutes.
Real Impact: Campuses Leading the Way
Institutions across Canada are already making strides in food sustainability. From implementing plant-forward menus to introducing zero-waste initiatives, colleges and institutes are proving that sustainable food practices can be both effective and affordable.
Here’s one example from the guide:
Centennial College: Zero-Waste Culinary Innovation
Centennial’s School of Hospitality, Tourism and Culinary Arts runs The Local, a sustainability-themed campus restaurant with a zero-waste culinary menu. Through their Cook’n Feed initiative, students convert unused ingredients and vegetable/meat trimmings into healthy and affordable soups and meals for peers.
Support Your Institution’s Sustainability Goals
Whether your institution is just getting started or looking to scale up sustainable food efforts, this handbook provides step-by-step guidance to help you make informed, strategic decisions for a more sustainable future.
Download the handbook and start reducing food-related emissions on your campus today.