The University of Victoria’s renovated food court, Mystic Market, will become the institution’s first zero-waste facility when it opens Sept. 19.
Right now, about 72 per cent of all food waste on campus is composted, thanks to staff who ensure nearly all kitchen waste is properly disposed of and through on-campus recycling, said Sarah Dusterbeck, University Food Services co-ordinator.
“UVic Food Services is one of the few universities that has no franchises,” she said. “All meals are prepared in-house by our own chefs using recipes developed by our food and beverage manager.”
Roughly half the food served at UVic is locally sourced, with 28 of 34 food suppliers based on Vancouver Island.
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