The choices we make when purchasing food and materials have impacts far beyond our kitchens. We are committed to sourcing products that support responsible production practices, strengthen local food systems and reduce environmental impacts across the supply chain.

Our focus includes local and seasonal sourcing, regenerative agricultural practices, sustainable purchasing standards and reducing packaging waste. By working closely with local suppliers and businesses, we aim to build a more resilient and responsible food system.

Food choices play an important role in both personal well-being and environmental sustainability. Through thoughtful menu planning, we strive to offer meals that are healthy, inclusive and aligned with a lower-carbon future.

As part of our Forward Food pledge to increase plant-based offerings by at least 20%, we have increased the plant-based offerings across our menus from 40% to 61%. By expanding, plant-forward options and using sustainability data to inform menu development, we aim to reduce the environmental impact of our food offerings and contribute to broader greenhouse gas emissions reduction efforts.

Creating a sustainable food service operation requires continual improvements to how we use energy and resources. We are working to reduce operational emissions through efficient equipment, smarter kitchen practices and transition away from fossil fuels where feasible.

These efforts support the University of Toronto’s broader commitment to becoming a climate-positive campus, alongside campus-wide investments in energy efficient.

Food Services is uniquely positioned to connect sustainability with education, research and everyday campus experiences. We work with students, faculty, and community partners to advance knowledge, inspire action and test innovative solutions. 

Through research partnerships, experiential learning opportunities, student programs, and transparent reporting, we aim to make sustainability visible, accessible, and meaningful across campus.