Food

Working towards a common goal

Did you know student food groups on campus are active advocates and practitioners of sustainable food choices?

In fact, together our efforts resulted in increased access to fresh, healthy, local and seasonal food, as well as the promotion of and education about agricultural practices that are ecologically sound, economically viable and socially responsible.

Concordia Food Services

Did you also know that the pesto in your pasta and sandwiches served at Food Service locations on campus is prepared in-house using basil grown on the island of Montreal?

Concordia Food Services commits to sustainability throughout their operations by:

• Sourcing ingredients from local, Fairtrade and environmentally-responsible producers
• Serving healthy and diverse foods, including plenty of plant-based options
• Operating zero-waste and trayless residential dining halls
• Focusing on reducing food waste through better ordering and menu planning
• Following sustainable cleaning practices

Hospitality Concordia is also a partner of Tablee de Chefs, an organization that collects lefovers for local charities. During the first six months of 2019, more than 1,300 kg of food was donated from events organized by Hospitality.

For more about Concordia Food Services’ commitment to sustainability, visit their sustainable dining webpage.

Concordia Student Food Groups

The following groups are actively involved in sustainable food systems at Concordia:

City Herbal Apprenticeship Program (CHAP)
Formally known as the City Farm School (CFS), the CHAP is an initiative by the Concordia Greenhouse Project to develop partnerships in urban agriculture and to provide financially accessible herbal education.

Concordia Farmer's Market
The Concordia Farmers' Market is committed to providing students and staff with a great selection of local and organic foods every Wednesday from 12-6pm in the EV Atrium at the downtown campus.

Concordia Food Coalition
The Concordia Food Coalition (also known as Community Food Coalition/ CFC) is a non-for-profit student-run organization concerned about the economic, ecological, and social implications of the food system at Concordia University. The CFC brings together students, faculty and staff to promote and facilitate a transition to a more sustainable food system at Concordia.

Concordia Greenhouse (temporarily temporarily relocated to Hall building 7^th floor)
The Concordia Greenhouse Project is a collectively run, consensus-based, non-profit organization. It uses the Henry H. Hall Building rooftop greenhouse as an all-organic space geared towards community, education and sustainable horticulture. The Greenhouse is a year-round green space that hosts workshops, projects and events raising awareness around food issues and alternatives to mainstream consumerism.

Cultivaction
CultivAction is a non-profit solidarity cooperative of urban farmers working with community organizations to create a more sovereign local food system. They offer a variety of programing including volunteer opportunities, urban agriculture courses, CSA baskets and more.

Hamidou Horticulture
Hamidou Horticulture grows African and ethnic vegetables in Quebec. They offer courses on growing, sell vegetable baskets, and produce seedlings and plants. They also grow and save their own vegetable seeds.

Hive Café Solidarity Co-operative
The Hive Café  consists of a downtown and a Loyola café that offers locally & ethical sourced, healthy, affordable, and delicious food options. The downtown Hive Café is located in the Hall Building Mezz level and the Loyola café can be found on the 2nd floor of the Student Centre building. The Hive Café Solidarity Cooperative rents out their spaces for events and their delicious catering service is on the Concordia approved caterer list.

Le Frigo Vert
Frigo Vert is Concordia’s student non-profit health food store. It offers a variety of organic and bulk foods, as well as quick snacks, coffee and environmentally friendly household products at affordable prices.

mind.heart.mouth
mind.heart.mouth. uses garden-based learning and sensory experience theories to create workshops and spaces that increase awareness and foster stronger connections with our natural environments and the food production process.

People’s Potato
The People's Potato is a collectively-run soup kitchen that offers vegan meals to students and community members on a by-donation basis. The Potato serves more than 400 meals daily to students and community members with the help of dedicated volunteers and it is dedicated to educating about healthy cooking and food politics.

Sankofa Farming Collective
Sankofa Farming Cooperative is calling on Africans, Afro-descendant and Black-Indigenous peoples to reclaim and seek the wisdom of their roots through teach-ins, workshops, media projects, Black-Indigenous farming, gardening, storytelling and rituals. 

Check out the Concordia Food Groups Research Project for information about these and other groups, as well as food system maps and other resources.

Campus Gardens

Concordia is home to many gardens at Loyola and a rooftop greenhouse at SGW. The focus of these spaces range from growing food to supporting urban biodiversity, but what they share in common is in offering places for our community to learn, gather and relax. 

It's quite likely that you have passed one of our campus gardens at the Loyola campus. Or perhaps you have heard about the Concordia greenhouse. Volunteer or learn more about the amazing student-led initiatives connecting our campus community to experiential learning, food security, and sustainable food options.

Find out more about our campus gardens, farmers' markets and produce baskets >

Fair Trade Steering Committee

Concordia became a designated Fair Trade Campus in 2016. This means that we support better conditions for producers around the world!

The Fair Trade Steering Committee consists of multiple stakeholders and its purpose is to:

• Formalize and continue to build the University’s commitment to fair trade;
• Increase the scope and availability of fair trade products on campus;
• Seek opportunities to further awareness and to extend discussions on social sustainability.
  

Find out more about Fair Trade at Concordia >

Food Advisory Committee

Made up of students, faculty and staff,  The Food Advisory Committee is a multi-stakeholder group dedicated to continuously enhancing food quality, variety, accessibility and sustainability on campus. Their focus will be on ensuring that food services align with the diverse tastes and needs of Concordia’s vibrant community.