This March, York University is recognizing and participating in SDG Month Canada, a national initiative to advance collaboration, awareness and engagement around the United Nations' Sustainable Development Goals (SDG).
Throughout the month, YFile will present a series of articles that highlight contributions from York University and its efforts to advance the SDGs. These stories reflect the people, research and initiatives that make the University an international leader in sustainability.
York University is making significant strides in enhancing food initiatives that foster sustainability, cultural inclusivity and well-being across its campuses.
By increasing plant-based menu options, incorporating Indigenous and culturally diverse meals and providing hands-on learning opportunities, York's Food Services department is strengthening its commitment to a more sustainable and accessible food environment while advancing its broader institutional goals.
Among those initiatives is a commitment to the Humane World for Animals (formerly Humane Society International) Forward Food Pledge to ensure at least 60 per cent of menu offerings are vegan and vegetarian. Adopted in March 2024, the University has now successfully met its goal.
"This milestone strengthens the University's commitment to sustainability by reducing the environmental footprint of campus dining while providing nutritious and diverse food choices for students, faculty and staff," says Dahlia Abou El Hassan, a registered dietitian at York. "Plant-based dishes are now a staple across dining halls, offering culturally diverse and nutrient-rich options to the University community."
El Hassan notes that Food Services has also collaborated with Indigenous chef and educator Rick Powless to introduce Indigenous-inspired soup, supporting York's efforts towards Indigenous inclusion and food sovereignty. These offering are available every Friday at YU Eats dining locations.
"York University's diverse community is at the core of its food service strategy, ensuring that a variety of culturally inclusive menu options are available," says Abou El Hassan, noting that Halal, kosher, vegetarian and other dietary needs are considered in menu planning at dining locations across campuses.
Programs such as Chef's Table and World's Kitchen showcase rotating international dishes at Central Square Market, Stong, Winters and Glendon dining halls.
Beyond offering nutritious and diverse food options, Food Services engages students in food literacy and culinary education through the Teaching Kitchen series. Led by Abou El Hassan in collaboration with chefs Donna Tobias (Keele Campus) and Frederic Pouch (Glendon Campus), these free cooking classes teach students essential cooking skills, nutritional knowledge and sustainable food practices.
"Through these initiatives, we are fostering a food culture that prioritizes health, sustainability and accessibility while advancing York University's sustainability and well-being strategies," says Abou El Hassan.
For more information on York's food sustainability initiatives, visit the Food Services website or follow on Instagram at @yorkufood.
This story was originally featured in YFile, York University's community newsletter.
