The Carleton University dining hall, The Caf,  has recently become the first Canadian university to be awarded a three-star SPE certification.

The SPE certification, which stands for “Sanitas per Escam”—“Health Through Food” in Latin—is an independent certification that focuses on an establishment’s commitment to sustainable and nutritious foods.

Holly Sharpe, Carleton Dining Service’s registered dietician, said she was thrilled by the recent certification and what it meant for the Carleton dining staff.

“This tells me that we’re definitely on the right track in offering nutritious and sustainable choices on campus,” she said.

According to Sharpe, to become certified, Carleton’s registered dieticians met with SPE’s culinary nutritionist to answer over 350 scientifically-grounded questions.

These questions asked about sourcing and sustainability, nutrition and menu balance, and training and transparency.

Sharpe also said she hopes to continue organizing educational and interactive events in The Caf, including local food weeks where farmers are able to showcase their products.

“This really helps the students make the connection between what’s on their plate and where their food comes from,” she added.

Jaden Randles, a first-year neuroscience student, said she is pleased by the recent certification.

“I think it’s great that Carleton has its three-star SPE certification,” she said. “The Caf can be super healthy if you choose to eat those foods.”

However, Chloe Martin, a first-year law student said she hasn’t always had a positive experience at The Caf.

“I once found a chicken bone in my veggie burger,” she said. “I think that [the certification] could be a major selling point for prospective students considering Carleton for their post-secondary education, which is unfortunate because I feel like it’s misleading to a degree.”

Sharpe said The Caf is always open to student feedback.

One way Dining Services takes student feedback is through a “Napkin Talk Board,” a bulletin board in The Caf where students can give feedback on food in the cafeteria.

“We’re always reading the Napkin Talk Board. This allows us to hear suggestions and make improvements in real time,” she said.

“Having the SPE Certification shows that it’s not just us who are saying that we are focused on sustainability and nutrition—we have an unbiased third-party to back up our claims,” Sharpe said. 

 

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Photo by Graham Swaney