Ryerson sees success with new, eat-local approach to food services

October 7, 2014

Ryerson University is seeing new success with its food services thanks to a re-brand and a new focus on fresh, locally sourced options. Since ending its contract with Aramark last year, Ryerson has adopted a new vision that privileges locally sourced, campus-made food. Under its new agreement with Chartwells, 25% of goods are sourced in southern Ontario, and soups, sandwiches, and salads are all made on site. Ryerson is also offering more culturally diverse fare, as well as a budget-friendly $5 lunch option. “Students are seeing improvements in affordability and availability and diversity in food services on campus, as well as sustainability,” said Ryerson Students’ Union President Rajean Hoilett. Executive Chef Joshna Maharaj says that the new approach is more labour-intensive, but that sales are up. “Food costs are slightly elevated, but not in an unmanageable way. It shows that we can support small business, buy higher-quality food for the campus community and not have it break the bank,” she said. Toronto Star