About the Food Service Overview Toolkit

Doing a food service overview is about sitting down with the people running your campus dining halls and talking over some basic questions about how food services are managed on campus, past and future plans for dining services, and their experience with local/sustainable purchasing. There’s so much to know about how dining halls and their supply chains (students at McGill spent a whole summer trying to figure out where their food came from!), so the idea is to use this food service overview guide as a first step. In other words, to stick to the fundamentals that can be talked out in a meeting (or a few) between yourselves and the administrators running food services on your campus. In-depth discussion on topics like specific purchasing changes, kitchen labour and infrastructure, and contract and policy processes can (and will!) all happen as your projects progress. This overview is a good way to lay the groundwork for those discussions.

To get a copy of this toolkit, send an e-mail to national@syc-cjs.org, and we’ll send it right back!