Healthy and Sustainable Institutional Food in Atlantic Canada

Acadia University hosts approximately 3,500 students in the Annapolis Valley in Nova Scotia, eastern Canada. Over the past six years, concerned faculty, staff, and students have been engaged in sustained efforts to shift towards more healthy, sustainable and just food at Acadia. Strategies for making institutional food both more healthy and more sustainable while striving to keep it affordable for the student population have included creating food environments that make choices that are better for people and the planet the easy choice, a focus on scratch cooking and whole foods, setting targets for locally and sustainably produced foods that are minimally processed and shifting towards plant-based menus.