Take-out takes on new meaning at earth-friendly eatery 

Food on the run is delivered with a difference at Habitat Café, RRU’s popular on-campus eatery.

Favourite sandwiches, salads and snackfood selections arrive with utensils of biodegradable wood – not plastic – and edibles are cradled in boxes of molded fiber made from sugar and bamboo instead of cardboard.

Café crew act as stewards of the environment The leadership and commitment of the Habitat team, which includes Angela Pollock, manager, Dawn Alexander, head chef and Justin Shippit, sous chef (pictured), has been recognized with a number of accolades including a Food Safe Excellence Award from the Ministry of Health and Ministry Responsible for Seniors and an Award of Excellence from the Westshore Chamber of Commerce.

Even hot beverages – from lattes and hot chocolate to more pedestrian infusions such as tea and coffee – are poured into 100 per cent compostable containers made of polylactic acid resin or PLA.

“We see ourselves as stewards of the environment”, says Angela Pollock, Habitat’s manager. “Our people not only have a passion for food, they have a passion for the community and are always looking for innovative ways to reduce the amount of waste that results from our operations.”

The Habitat team has demonstrated its commitment to sustainability in a number of dramatic and effective ways over the seven years the café been in operation on campus.

In addition to diverting waste from the region’s landfill by introducing new packaging, for example, Habitat staff also compost all organic waste. Plates are scraped by hand and food remnants go into containers lined with cornstarch bio-bags for shipment to a nearby facility.

Food not served – but perishable – goes to the Goldstream Food Bank which annually helps over 8,000 people.

DID YOU KNOW THAT HABITAT CAFÉ . . .

purchases de-greasing products in a concentrated form as opposed to a diluted degreaser solution, reducing the amount of plastic packaging it recycles from sixteen bottles to a single plastic bottle. uses Energy Star appliances and water-saving equipment offers a discount to customers who bring in their own mugs is switching to napkins made by North River Cascades which contain two-thirds recycled fibers. diverts 90 per cent of its residual waste from landfills to re-use sites. envisions an opportunity to create feedstock that will eventually be used to produce heat and electricity at a proposed on-campus resource recovery centre where methane will be captured through a chemical process and will produce heat and electricity.

“This is, of course, in accordance with foodsafe protocols, and is an example of how we work sustainably not only by reducing our ecological footprint but also by supporting the local community," says Pollock.

Well-known for its support of local suppliers who provide food, beverages and services, the café is now also making a name for itself by offering sustainable food options produced in an ethical manner. Eggs, for example, come from cage-free hens at a farm in the nearby Cowichan Valley, a practice endorsed by the Humane Society International/Canada. Habitat participates in the university’s progressive recycling program. And, as if that wasn’t enough, Pollock also participates in a mentoring program that provides Habitat team members with the opportunity to advise emerging entrepreneurs on the inevitable financial costs associated with becoming sustainable in the food industry

With this growing reputation for reducing waste, increasing recycling, conserving energy and water, using eco-friendly products and avoiding pollutants, it’s little wonder that Habitat Café is a member of Ocean Wise Canada and the first establishment on Vancouver Island to earn the Green Table Certified designation.

Ocean Wise, a Vancouver Aquarium conservation program, helps restauranteurs make ocean-friendly buying decisions by ensuring they have current scientific information regarding issues around sustainable seafood. Green Table certification requires strict adherance to the use of eco-friendly products and the practice of eco-friendly habits.

In a bid to become even more sustainable in its operations, Habitat recently employed the services of a local environmental consulting company, Wisent Environmental, to give advice on packaging, cleaning products and other environmental information for food service operations.

Staff collectively care for much-appreciated foliage A most recent green touch – literally and figuratively – has been the addition of plants to all tables..

A most recent green touch – literally and figuratively – has been the addition of plants to all tables, with staff collectively caring for the much-appreciated foliage.

How can this be capped off?
. . . with compostable lids to top the compostable coffee cups.

Currently, lids of PLA are unavailable but the Habitat team anxiously awaits their arrival in the market place.