Food Services has put in place multiple measures to reduce waste on campus. 

• 100% of used cooking oil is transformed into biofuel.
• Campus-wide ban on Styrofoam food packaging.
• First Ontario university to ban the sale of bottled water.
• Campus-wide composting of food production scraps redirect tons of organic matter from landfill.
• Zero-waste design of Dining Hall reduced take-out packaging by nearly a million items per year.
• Food Recovery Program collects and donates close to 30,000 items of unsold meals and snacks in a single academic year.