We are pleased to announce that Ryerson has a new food services management agreement with Chartwells. This agreement is part of our ongoing commitment to improve food at Ryerson, which began with extensive consultations with our community.

Over the past year, we conducted numerous focus groups and meetings with students, faculty and staff to identify ways of improving food on campus. We also carried out a food survey that generated more than 5,300 responses.

As a result of our ongoing outreach to the community, we heard that student-friendly prices, more variety, and more local and sustainable food options are a priority. All of these priorities are reflected in our new food service management agreement. As the new food services roll out across campus and in residences, you will see:

• High-quality, affordable food choices.
• A wider range of menu items that, like Ryerson, are inclusive and diverse.
• More healthy choices, including an array of fresh, local and organic ingredients.
• A commitment that 25 per cent of the food served on Ryerson’s campus will be sustainable, local products.
• An engaging social and digital media presence that will bring our community into food-related discussions and activities.

Although we are in a very competitive food market with a plethora of options to savour in our immediate neighbourhood and right here on campus, our aim is to provide eating options that enhance the well-being and enjoyment of students, faculty and staff – in both retail and residence operations. That’s why I am also very pleased to announce that Ryerson has hired Joshna Maharaj as assistant director, Food Services and executive chef.

Joshna is a good-food advocate and chef who worked with The Scarborough Hospital and Sick Kids Hospital on re-developing food services with an emphasis on locally sourced, wholesome, homemade food. Her main task at Ryerson will be developing new performance indicators for Food Services (focusing on sustainability, variety and competitive pricing) and engaging with students, faculty and staff on food strategy.

Chartwells is considered to be the industry leader in Canada in education food services, serving more than 1,000 public and private schools, colleges and universities. Our food services agreement with them does not affect Ryerson’s food services staff, represented by OPSEU. Under the new agreement, they will continue to be Ryerson employees whose salary and benefits are paid by the university.

Finally, I would like to thank the team who worked on the issuing the RFP and selecting a new food service management partner:

• Antonia Morganti, student
• Rosita Bajari, student
• Janet Hercz, executive director, Office of the Vice-President, Administration And Finance
• Janice Winton, chief financial officer and assistant vice-president, Financial Services
• John Austin, executive director, Student Affairs
• John Corallo, director, University Business Services
• John Sedlar, manager, Purchasing Services
• Joshna Maharaj, assistant director, Food Services and executive chef
• Mary-Anne O'Brien, director, Purchasing and Payment Services
• Nancy Walton, associate professor, Nursing

We listened, we consulted and now we've acted. This is the start of a new era of food at Ryerson.

Julia Hanigsberg
Vice-President, Administration and Finance