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Queen's University
 

Hospitality Practices

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

Non-food waste 

  • Paper plates in retail outlets are made from fully compostable bamboo and sugar cane.
  • "Expressnap" napkin system in place to reduce excessive paper waste.
  • Paper, cardboard, cans, plastic, glass and vegetable oil are recycled from all locations.
  • Non-bottled water is available in all locations.
  • Reusable travel mugs are provided free to all students in residence.
  • Discount incentive is used to encourage use of reusable mugs

Food waste

  • All organic waste from Leonard Hall is composted.
  • Smaller portions available in board dining to reduce food waste.
  • Food remaining after service is donated to local shelters through Soul Food.

Purchasing

  • All warewashing and floor-cleaning chemicals are environmentally friendly.
  • Local produce is purchased in all operations when seasonally available.
  • Energy efficiency is a high consideration when new equipment purchases are necessary.
  • Organic fair trade coffee, tea, sugar and cocoa exclusively available at several retail locations.
  • Fair-trade coffee available in board dining locations.

Hospitality Services

Kingston, Ontario, Canada. K7L 3N6. 613.533.2000