Queen's Hospitality Services collaborates closely with student groups and organizations across campus to help make a greener Queen's.

MCRC Sustainability Office: http://www.mcrcweb.org/v10/sustainability.php
AMS Sustainability Office: http://www.myams.org/society/offices/sc
Queen's Sustainability Office: http://www.queensu.ca/sustainability/index.html
Applied Sciences Live Building: http://livebuilding.queensu.ca/ (tracks energy consumption of each building on campus)
College Sustainability Report Card: http://www.greenreportcard.org/ (Queen's got an A in Food and Recycling this year!)

Queen's Hospitality Services teams up with food company's who strongly believe in sustainable responsibility. Through environmental conservation of materials it brings us one step closer to a positive change in the world.

Tim Hortons: http://www.timhortons.com/ca/en/difference/3588.html
Starbucks: http://www.starbucks.com/responsibility/environment

Sustainability: The Better Tomorrow
Queen's Hospitality Services is committed to balancing sustainability with a high level of customer service and fiscal accountability in all policies and procedures.

In recent years, a sustainability movement has taken root at Queen’s. The impacts of the movement can be seen across campus, throughout every level of the University’s hierarchy. Queen's Hospitality Services has committed itself to creating a more sustainable campus through the following initiatives.

• >> Read the Queen's Sustainability Report

Sustainability: Composting
Queen's Hospitality Services is committed to balancing sustainability with a high level of customer service and fiscal accountability in all policies and procedures.Composting has long been recognized as an effective method to deal with organic waste.

Sustainability: My Farm
My Farm, a 76-acre property owned by Sodexo’s Executive Corporate Chef Reginald Pearce, is located less than 30 minutes from Queen’s University. It is a joint endeavour between Queen’s University and Sodexo, promoting the commitment to the local community.

Early project supporters include Thousand Island-Frontenac Arch Biosphere Reserve, St. Lawrence College, Chef Michael Smith, Chef Jamie Kennedy and Foodshare Toronto

 My Farm’s attributes align with Queen’s University leadership reputation of Scholarship, Research, Social Purpose and Commitment to Students, Faculty, Alumni & Community. It also provides an opportunity to stimulate inquiry and learning, strengthen the student experience, demonstrate leadership in protecting the Environment and build community.

The farm has seen cattle, pigs, and potatoes at various points in the past nine years. This year it yielded about 200 litres of tomatoes, chili sauce, and beets. Although My Farmrm’s size limits the amount of food that can make its way to students’ plates, the university plans on selling soups and stews made from the produce from a farmers market on campus. All proceeds will go to the Alma Mater Society’s food bank.

Reg has always had the vision of using farm for educational purposes.

"My thought was that we would turn it into a sustainability piece where we would teach kids how to grow food. I find that the younger generation doesn’t usually know where things come from."