Thompson Rivers University
Thompson Rivers University

Sustainability

TRU Food Services, with its partner Aramark Incorporated, is continually developing and implementing sustainable solutions. Through Aramark’s Green Thread, an environmental sustainability platform, TRU Food Services brings innovative and efficient solutions to life. It is focused on reducing the environmental impact within all its operations and partners closely with the TRU Sustainability Office on several initiatives. Here are some of the ways TRU Food Services makes our campus greener:

 
Local purchasing

We source food from many local farmers, growers and distributors. Our sources change throughout the year depending on seasonality and availability. A few of our partners include: Blackwell Dairy (Kamloops), Armstrong Cheese (Armstrong), Sysco – Okanagan fruits and vegetables (Kelowna) and Red Collar Brewing (Kamloops).

 
Recycling

We recycle from all of our locations on campus. We are committed to minimizing our environmental footprint. Look for the zero-waste stations by all our food locations on campus. One hundred percent of our fryer oil is recycled.

 
Composting

We work closely with the TRU Sustainability Office to compost all organic kitchen waste.

 
Tray-less dining

We went tray-less in 2014. Dining tray-less minimizes food waste, conserves energy and water and reduces the amount of cleaning chemicals entering the waste stream.

 
Lug a Mug

Help us reduce waste by bringing your own mug. With our Lug a Mug program every time you purchase a coffee with your own mug you will receive a discount on that purchase. Receive a 10-cent discount at Starbucks and Tim Hortons and a 25-cent discount at all other TRU food services locations.

 
Greener packaging

Where possible we use 100 percent recycled and biodegradable to-go boxes and to-go cutlery made from 68 percent renewable materials.

 
Napkins

Where possible we use biodegradable napkins that are made from 100 percent recycled content.

 
Food waste reduction

This program helps to measure, track and reduce the amount of food waste on campus.