Foodservice Advisory CommitteeOctober 31, 2019

MEETING NOTES

Attendance: Mark Murdoch, Food Services; Aimee Blyth, Seasoned Spoon; Beth Bekele, TCSA; Jessica Brooks, Neil Dolman, Chartwells; Corine Bolton, CUPE 3205; Meredith Wing, Gzowski; Amy Underhill, Otonabee.

1. Review minutes of September 26a. Confirm Terms of Reference – the Terms of reference were confirmed as

amended and will be sent to CASSC.b. Update on Forward Food Summit – both the two day chefs’ training and the one

day Leadership summit went very well with 20 and 150 persons attending, respectively. The training sessions provided chefs with skills and tools to enhance their use of plant based proteins. The summit brought together manufacturers, distributors, policy makers, researchers and operators to enhance the use of plant based proteins in menus, with a primary focus on higher education.

c. Additional information regarding the estimated year end balance of dining plans that will expire in April 2020, after 24 months of inactivity has been provided. The amount is somewhat modest and is less than the level of funding that Food Services currently provides to the Emergency Food Fund.

2. Working Group Reports:a) Operations and Marketing – meeting notes of October 28 attached

I. Thai Express review – move to item 4b) Sustainability and Fair Trade - meeting notes of October 28 attached

I. Information in a draft format, regarding our five sustainability strategies and 24 programs has been provided. More work to do in completing the document, but it helps provide a framework.

II. Very concerned about the increase in single use take out boats, on a year over year basis, up 282%. Will focus some energy on this item.

c) Budget – meeting notes of October 28 attachedd) Catering – no reporte) Dining Room Redevelopment Group – meeting notes of October 11 attached

3. Update regarding Durham GTA RFP process – development of the operating requirements and methodology for evaluating proposals is underway. We hope to issue the RFP document by late November.

4. Thai Express – see notes in Operations and Sustainability Working Group Notes. We will take a tour group to three schools, early in the New Year to further explore options.

5. General Discussion and Q and Aa. Is there an update on microwaves? The matter has been sent to the Colleges to

be addressed.6. Next Meeting – November 28, 2019 1:30 – 3:00 Location TBA

Trent Food Services Advisory Committee

Terms of Reference – September 26, 2019 Membership:Trent Food Services Director (Chair)TCSA designateTGSA designateTUFA designateStudent Representative from each College Cabinet (5 total) Student Representative from Trent InternationalTrent Market GardenTrent Vegetable GardenTrent International Staff member First People House of LearningSustainability Committee representativeTrent Director of HousingTrent Director of Conference ServicesChartwells General ManagerChartwells CUPE staff memberCeilie Pub ManagerSeasoned Spoon ManagerPlanet North ManagerThe Trend ManagerStarbucks Manager

Meetings:Monthly during the fall and winter semesters, summer as required. Meetings are open to the entire community. Minutes will be posted online.

Mandate: To provide feedback and recommendations regarding the Trent food services operations To identify specific food needs of individuals and the community, and to ensure they are

being met To review financial, sustainability, wellness, education and community outreach key

performance indicators To review dining plan structures and cost for the following year To determine short-term and long-term food service goals and advise on planning and

future directions To communicate with the broader Trent community about food services issues and

operations To identify partnerships and initiatives to educate and support the Trent and Kawartha

region communities, including educating students about food issues

To assist all campus foodservice providers in developing a top-tier food service operation that is a national model for quality and sustainability

Decision MakingThe committee is advisory in nature and will normally make decisions on a consensus basis. Typically, the only item that will be voted on will be the approval of the annual budget for Trent University Food Services and the related fees for Dining Plans for the following year. Only the representative from the TCSA and residents from each of the College Cabinets will participate in this vote.

Sub CommitteesSub committees and working groups, both regular and ad hoc may be established to address specific matters, for example:

Operations and Marketing Sustainability and Fair Trade Budget Catering

Role of Sub Committees

Operations and Marketing

The role of this sub-committee is to identify the operational elements of the foodservice program that can be changed or corrected in very short time frames to create an immediate impact for customers, with a specific focus on residents. For example, the committee may recommend improvements to signage as an immediate item. The renovation of a foodservice facility would not be considered by this sub-committee

Sustainability and Fair Trade

The role of this group is to plan and execute small and targeted activities, in the two week to one month time frame, that create immediate changes in sustainable behavior, with a goal of establishing longer term habits in on campus consumers.

Budget

The committee will advise the Director, Trent Foodservice in the development of the annual operating budget for the University department. This budget is limited to Trent Foodservice and does not consider the budget of Chartwells or other on-campus foodservice providers. The group will make a recommendation to the Food Services Advisory Committee regarding the budget for Trent University Foodservice for the next fiscal year (May – April). The recommendation to FSAC, is approved, is forwarded to CASSC and then the Board of Governors for final approval.

Catering

The Catering Working Group is a subcommittee of the Food Services Advisory Committee that meets to discuss items that are unique to the users of catering services.

Trent University FoodservicesFood Services Advisory Committee

Operations and Marketing Working GroupOctober 28, 2019

MEETING NOTES

Attendance; Mark Murdoch, Food Services; Aimee Blyth, Seasoned Spoon; Corine Bolton, CUPE 3205; Jessica Brooks, Neil Dolman, Chartwells; Emma Phillips, Champlain; Lori Johnston, Conferences, Ceilie, Starbucks; Maya Thomas, Lady Eaton.

1. Role of the committeeThis working group sets the operating guidelines and priorities for Trent Food Services, for example confirming any changes to the operating schedule related to exam periods. The group monitors and evaluates marketing initiatives to ensure the correct message is being delivered in an effective way.

2. Review meeting notes from March 11 – no items requiring further action or follow up were identified

3. Thai Express review a) Thai Express uses an incredible amount of water to keep the wok table

cool. Any other wok based menu concept would use a similar amount of water.

b) Thai Express single use boxes contribute to a considerable level of compost contamination. Additionally, the large portion size results in a high level of food waste.

c) Thai Express is responsible for a number of WSIB claims related to repetitive stress injuries and burns.

d) The University is interested in moving to an investment cycle that sees a renovation/upgrade/improvement every year. Rather than a massive investment every ten years.

e) Changes to the program at Thai Express, if any, need to be coordicnated with the Sustainability Office and broader sustainability goals of the University, for example reducing the use of single use disposables

f) The working group wants to ensure that other menu options are also considered, for example a salad bar or concepts that better meet the need of vegetarians/vegans

g) A tour will be arranged early in January to see:a. Core concepts – locations TBCb. Waterloo – meals by weightc. Guelph – salad robot

4. Bata Bean in the Bata Library is opne. The facility does not offer any single use take out hot beverage cups. Sales are trending to meet the budget, about $6,000 per week.

5. Other businessa. The second annual Mac and Cheese Throw down will take place

Wednesday October 30, 11:00 – 1:00 in the Great Hall. Sample up to eight mac and cheese recipes and vote on your favourite.

b. A question was asked about the sales level at various food outlets across campus.

i. The Ceilie is relatively flatii. Seasoned Spoon changed both prices and hours for the fall, so it is

hard to tell.iii. Through September Starbucks was up 30%, but this may soften

now that Bata Bean is open.iv. Chartwells is up about 9.5%, equal to the increase in the residence

population.c. There was a question about access to microwave ovens for students who

want to reheat meals brought from home and about who is supposed to clean them.

i. Food Services does not provide or maintain microwaves, this has typically been the responsibility of each College.

ii. Somebody has to be responsible for cleaning the ovens.iii. Perhaps a map can be produced to show students where they can

find the microwaves.6. Next meeting November 25 2019, 10:30 – 12:00, CCW A1

Foodservice Advisory CommitteeSustainability and Fair Trade Working Group

Monday October 28, 2019

MEETING NOTES

Attendance: Mark Murdoch, Food Services; Ashlyn Kernaghan, Champlain; Emily Sytsma, Seasoned Spoon; Jessica Brooks, Neil Dolman, Chartwells; Sarah Rayner, TGSA.

1) Role of the working groupThis group works to identify projects or programs that can help to reduce the environmental impact of the food service program in the short to mid term, 2 weeks to one semester for example. The group monitors the affect of the changes they have proposed/implemented and takes further steps to improve the efficacy of those programs. Examples include the increase in the single use take out container fee from 50 cents to $1 and the “free coffee with a travel mug” program.

2) Review of March 11 meeting notes – no items of note or requiring follow up.3) New initiatives:

a. On Wednesday and Thursday, October 23 and 24, Trent and Fleming College co-hosted a program to train 20 chefs in the use of plant-based proteins.

b. On Friday October 25 Trent and Fleming co-hosted the first ever Ontario Forward Food Leadership Summit, that brought together over 150 people from manufacturing, distribution, operations, researches and authors to collaborate on ways to increase the use of plant-based foods in menus at colleges, universities and hospitals.

c. Current sustainability initiatives – see attached listd. Fair Trade – the campus was recertified in late Auguste. Green Restaurant update – only a few items outstanding to complete 3 star

certification for Lady Eaton. We look to have some locations certified as a third means of teaching us the right things to do and then verifying that we have done them correctly. Given the high cost, we will not be looking to certify other outlets in Peterborough. The plan is to have the new facility in Durham certified from the start.

f. Bata Bean in the Bata Library is open. The unit does not provide single use hot beverage cups. The new facility in Durham will not have any single use disposable dishes, cutlery, mugs and glassware. Dish collection stations will be set up throughout the academic and residence spaces.

g. Sustainability numbers – see list below.i. Use of single use clamshells has increased almost 300%. We need to find

a trigger to change this behavior. ii. Travel mug use is up 144%. Hooray!

iii. Thai Express container use has dropped 2% while sales have increased 12%, effectively a 14% reduction in use of the Thai Express boxes, with customers likely moving to the large format bowl that was introduced late last year.

h. Thai Express – waste and water issues4) General discussion and Q and A

a. There was a question about how compostable the birch cutlery is. Chartwells will collect some additional information.

b. Chartwells noted that the number of dishes landing in the Red Bins in down substantially from last year. Perhaps this accounts for the increase in single use clamshells.

c. The second annual Mac and Cheese Throw Down – October 30, 11:00 – 1:00 in Champlain. Come sample up to 8 mac and cheese recipes and vote on your favourite.

d. Farmers’ Market, Otonabee College, November 265) Next meeting – November 25, 2019, 9:00 - 10:30

DRAFT – this is just a framework that I am working on. It is being shown at this time only to highlight the structure and thought process.

Food Service Sustainability Initiatives

Trent University Food Services strives to be a Canadian leader in sustainable practices within its food service program, employing numerous strategies and programs to meet the needs of the campus community.

Strategy – Reduce Use of Disposables

Sustainable Dining Options

Trent Food Services offers a wide-range of sustainable dining options for meals on campus. Guests can choose to dine on a reusable Ecotray, reuseable dishes. China mugs and reusable cutlery is also offered in dining halls and kiosk locations on campus.

Compostable Straws

Compostable straws are available only upon request within the dining halls on campus. Help reduce waste by only asking a cashier for a straw if it’s truly necessary. Every straw is used once but here for centuries.

Single-Use Cutlery

Although Trent Food Services strives to have our guests use reusable cutlery at every meal, we do have single-use birch cutlery available when necessary. This cutlery is 100% natural birch wood, compostable & bio-degradable, making it a more sustainable option.

Ecotrays & Single-Use Containers

Trent Food Services has run a very successful reusable Ecotray container program since 2015. The green Ecotrays are made from 50% recycled plastic, microwave-durable and have 3 compartments for ease of use, allowing guests to take their meals to-go without having to use a single-use disposable clamshell or boat container. Guests ask for their meals to be served in an Ecotray, pay a one-time fee of $7 and when they return their unwashed Ecotray to a cashier (we wash it for you!), they receive an exchange card to continue using the program. Complementing the Ecotray program, a $1 surcharge on single-use takeout containers was implemented in January 2016 by the student-led Sustainability & Fairtrade Working Group on campus.

Instant Savings with a Travel Mug

Receive instant savings (and help the planet) by using a reusable travel mug for your Electric City coffee or Numi tea in the four dining halls, Bata Bean, Bata Boom, DNA Café or Electric City Café. You’ll be charged the equivalent of a small coffee or tea- only $1.90!

Electric City Coffee Club

The Electric City Coffee Club is a reusable mug exchange program much like the Ecotray system. Guests pay an initial $5 fee for a larger 16 oz green mug and in return, receive a discount on their Electric City coffee, or Numi tea; paying only $1.90 for a refill. When guests return the mug to a dining hall, they receive a light blue exchange card in order to continue using the coffee club program.

Dish Tracking

Trent Food Services is fortunate enough to be able to track how guests take their served meals out of the dining halls (China dishes, reusable Ecotrays, single-use clamshells/boats, reusable travel mugs, China mugs or paper cups). This information allows us to see our year-over-year progress of sustainable dining and helps determine what key areas to focus our efforts on.

Green Mug & Green Plates Rentals

The Green Mug & Green Plates rental programs allow registered student groups to rent hot beverage mugs, or complete sets of sustainable dishes for their food-related events. Groups can rent up to 120 mugs, or up to 144 complete Green Plates settings (each set contains 24 knives, forks, spoons, side plates, dinner plates, bowls and cold beverage glasses). A cart is include with each tote for ease of transportation. Groups must complete the rental process with the TCSA at least one week prior to their event and dishes must be picked up and returned to Lady Eaton dining hall within 24 hours of the event. There is no rental charge for approved student groups on campus, but there are replacement fees for missing dishes.

Red Bin Program

In order to encourage more sustainable dining practices, Trent Food Services has a number of red bus bins located throughout the common areas in all residence buildings. Students can leave their China dishes and reusable cutlery in the bins and Food Services picks them up for washing.

Bata Bean, Bata Boom Sustainability Initiative

In an effort to continue reducing our environmental impact, Trent Food Services has eliminated the use of disposable paper cups at the new Bata Library café, Bata Bean, Bata Boom. Bring your own reusable mug, or purchase one on-site and receive your Electric City coffee or Numi tea for only $1.90!

Strategy – Reduce Use of Utilities

Green Restaurant Certification

The Green Restaurant Association (GRA) is a national non-profit organization that assists restaurants in reducing their impact on the environment. In order to meet the GRA certification standards, restaurants must earn GreenPoints in the following categories: energy, water, waste, disposables, chemical & pollution reduction, sustainable food and sustainable building materials. Trent Food Services is pleased to operate two dining halls that meet the GRA standards; Lady Eaton being Level 1 Green certified since February 2019 (and working towards a Level 3 certification) and Gzowski first becoming Level 1 certified in October 2018 and moving to Level 3 certified as of April 2019.

Energy Star Appliances

All new appliances installed on all campuses will be Energy Star rated to reduce demand for natural gas or electricity.

Water Reduction

Water reduction strategies are considered during all renovations or repairs.

Strategy – Reduce Waste

Bottled Water Free Campus

Trent University implemented their bottled water free policy in September 2011 in order to reduce the environmental and social harm that comes from commercial bottled water. Trent Food Services abides by this policy, only selling excluded water products: vitamin-enriched, flavoured and sparkling water.

Composting

All food service locations on the Symons campus participate in the campus wide composting program.

Recycling

All food service locations at all campuses participate in the local recycling program.

Waste-sorting & Diversion Stations

Trent Food Services works diligently in front-of-the-house and back-of-the-house operations to properly sort and divert foodservices-related items. Clear waste bins are used in the kitchen to ensure only specific items make it into the streams. Ex. Compostable food scraps in one bin, recyclable containers in another bin in order to ensure we do not contaminate the streams.

Cooking Oil Collection

Used cooking oil from the dining halls is collected by Sanimax and transformed into a vital ingredient in lubricants and animal feed, which is then sold in the marketplace. Reduce, reuse, recycle.

Strategy – Local and Fair Trade Purchasing

Fairtrade Campus

Trent University has been a F air Trade campus since 2014; supporting better prices, decent working conditions and fair terms for farmers and workers of the Global South. All coffee sold on campus, excluding Tim Hortons and Starbucks is Fair Trade Certified.

Electric City Coffee

Available in the four dining halls, Bata Bean, Bata Boom, DNA Café and Electric City Café, “Electric City Artisan Coffee is Fair Trade organic coffee roasted exclusively for Trent University in small batches [in Baden, Ontario]. [Baden Coffee prides themselves] on being a Canadian owned, family run business. Since [Baden’s] inception in 1997, [the] goal at Baden Coffee has been to serve you, our customer, the highest quality coffee the world has to offer. In doing so, [Baden has] adopted a responsible global mentality that allows [them] to source coffees that are not only sustainable, but have a positive impact on the communities that produce them. [Baden hopes] you enjoy these coffees as much as [they] enjoy bringing them from the farm to your cup.”

Local Purchasing

There is a concerted effort to drive local procurement at all food service operations. All fluid milk on campus is from Kawartha Dairy. Much of the bread and bunds used by Chartwells is sourced locally. Chartwells uses several local farmers for produce and has recently added locally sourced fresh beef burgers to three campus locations. The Seasoned Spoon is an excellent demonstration of the commitment to local procurement, growing much of its food on campus. The Ceilie has several local supply arrangements.

Trent Vegetable Growers and Trent Market Garden

Strategy – Social Justice

WE Meal Donations

Compass Group Canada (Chartwells parent company) is in year 2 of 3 of an exclusive partnership with WE. The WE organization is an international charity and educational partner that operates on 5 pillars; education, water, health, food and opportunity. They make doing good, doable. Compass Group Canada has been given a village in Kenya to support. For every order of chicken fingers purchased at Champlain, Lady Eaton and Otonabee, and every pasta dish ordered from Gzowski, a meal is donated to combat food insecurity in children in Kenya. Between September 2018 and August 2019, the Trent campus donated 44,682 meals to children in need. (Trent University was the leading higher-ed school within Canada for donated meals – Great job, Trent!) So far this year Trent has donated 9,812 meals. Visit WE.org for more information on this great organization.

Emergency Food Fund

Each year students leave Trent University with balances in their dining plans that are non-refundable. Students are giving the option of having their remaining non-refundable balance gifted to the Emergency Food Fund. The fund operates in parallel with other food security programs on campus (TCSA Grocery Assistance, Financial Aid) and is designed as a short-term measure to support students while they access longer term solutions.

Product NameALL UNITS Sept 6/18-Oct 19/18

ALL UNITS Sept 5/19-Oct 18/19

% Increase/Decrease

$1.00 Boats 327 1249 282%$1.00 Clamshells 7125 7661 8.00%Ecotray Usage 10705 11001 3%China Plate Usage 32173 34722 8%Reusable Bowl Usage 49Travel Mug Usage 1063 2589 144%China Mug Usage 646 554 -14%Electric City Coffee Club Refills 129 251 95%10 Cents off Tim Hortons 525 484 -8%EC Coffee Cups 'Purchased' 9 11 22%Ecotrays Purchased 542 426 -21%WE Meals Served 11817 11057 -6%Thai Takeout Usage 4575 4505 -2%Thai Sales Growth 12%

Product NameALL UNITS Sept 6/18-Oct 19/18

ALL UNITS Sept 5/19-Oct 18/19

2018-2019 Usage Allocation

2019-2020 Usage Allocation

Boats 327 1249 1% 2%Clamshells 7125 7661 13% 13%Ecotrays 10705 11001 19% 18%China 32173 34722 59% 59%Thai Takeout 4575 4505 8% 8%

TOTAL: 54905 59138

Product NameALL UNITS Sept 6/18-Oct 19/18

ALL UNITS Sept 5/19-Oct 18/19

2018-2019 Usage Allocation

2019-2020 Usage Allocation

Excluding Thai Takeout Containers

Boats 327 1249 1% 2%Clamshells 7125 7661 14% 14%Ecotrays 10705 11001 21% 20%China 32173 34722 64% 64%

TOTAL: 50330 54633

Foodservice Advisory CommitteeBudget Working Group

October 28, 2019

MEETING NOTES

Attendance: Mark Murdoch, Food Services; Wenita Kirkby, Housing; Emma Phillips, Champlain, Nicholas Owen, Otonabee; Deondrae Thompson, Lady Eaton.

1. Discussed the role of the Working Groupa. Establishing budget prioritiesb. Prioritizing new investmentsc. Set Dining Plan rates for 2020-2021

2. Reviewed key messages, major budget drivers for the year ahead, current dining plan structures and the minimum tax-exempt threshold for the next fiscal year.

3. Review current budget for 2019-20204. General Discussion and Q & A

a. Why are combo meals not available in different versions, for example add a fountain pop and chips for $3 or upgrade to a bottle and chips for $1 more? Good question. I will have to look into it.

b. Can we improve communications about which items cannot be purchased separately on the dining plan, for example a bottle of pop? We will ask Chartwells to provide this clarity.

c. There was a discussion about providing meals to charity. The WE Meal Program was outlined. See letter below.

d. Can we get last year’s budget and actuals? Provided below.5. Next meeting – November 25, 1:30 – 3:00, Otonabee 104

1. Role of the Committee and ParticipantsThe committee will advise the Director, Trent Foodservices, in the development of the annual operating budget for the University department. This budget is limited to Trent Foodservice and does not consider the budget of Chartwells or other on-campus foodservice providers. The group will make a recommendation to the Food Services Advisory Committee regarding the budget for Trent University Foodservice for the next fiscal year (May – April). The recommendation to FSAC, is approved, is forwarded to CASSC and then the Board of Governors for final approval.

2. The key messages related to the development of the Trent University Foodservices Budget:

a. Trent Foodservices is a not for profit ancillary operation of the University. Over time, the department should “breakeven” once it has covered the costs of all operations, overhead and an appropriately level of accrual for future investments or projects.

b. We attempt to keep retail prices at or below the national average, based on an annual survey conducted by the Canadian College and University Food Service Association.

c. Trent students greatly value the ability to “carry forward” any unused dining plan balances at the end of the year.

d. Student value the tax exempt status of the dining plans.e. The development of dining plans should be simple and easy to understand.f. A comparison of several dining plans at Ontario schools has been provided

below.

3. Major budget drivers in future yearsa. Capital replacement. Within the budget we need to begin to set aside

capital reserves for known future projects. For example, the redevelopment of Tim Hortons in 2024 will cost about $400,000. We should be setting aside $70,000 per year over the next seven years to fund this redevelopment.

b. Dining hall refurbishment. There is a plan underway to refurbish the dining halls, possibly Gzowski (2018), LEC (2019) and Champlain (2020 or 2021). Foodservices is looking to other campus partners to support these projects, which are likely to cost about $750,000 over five years, of which $50,000 per year ($250,000 over fie years) would be funded by Food Services.

c. Inflation, US dollar. Most food commodities are traded in US dollars. If the Canadian dollar weakens the effective cost of food increases, compounding any inflationary affect. Chineese trade talks will further cloud this issue. Exacerbate this problem.

4. Current Dining Plan Models:

a. Basic plansPlan Traditional SuiteCost $4,450 $2,690Overhead $   625 $   325O-Week Meals $   165 $   165Value $3,660 $2,200

b. Special Plans:Plan: Otonabee College

AnnexTraill

Cost $4,450 $4,450Overhead $   625 $   625O-Week Meals $   165 $   165Value (see above) $3,660 $3,660Trent Cash $       0 $1,460All you can eat plan 210 meals

$1,560

Declining Balance $2,100 $2,200

c. Tax Exemption. To be tax exempt a Dining Plan must meet a number of criteria established by the Canadian Revenue Agency. One of these requires that the plan provides for meals over the duration f the plan (30 weeks for two semesters) and a minimum of 10 meals per week at the “average” cost of a meal on campus.

For Trent the math is; 30 weeks X 10 meals X $7.52 = $2,256.

d. Comparative dining plan values for several Ontario schools

School Mand. MP 18/19

Forecasted # on Plan # of MP

Brock 3,900 7% 1,231 3

Carleton 4900 3% 2,750 2Laurier 5,300 2.8% 1,573 3McMaster 4,135 3% 4,115 8Queens 6,719 3.25% 4,500 9 Trent 2,690 8% 1,735 2University of Guelph 4,000 3% 4,500-5,000 5U of Toronto Mississauga

3,650 2% 1,200 8

U of Waterloo 4,850 5% 2,850 3U of Western 5,350 5% 4,900 1U of Windsor 4,800 3% 900 4York 3,250 8% 2,000 4

e. 2019-2020 Food Services Budget

2019-2020

ChartwellsDining Plan 4,945,000$

Retail 1,250,000$ Catering 400,000$

Chartwells Total 6,595,000$ Ceilie 130,000$

Planet North 265,000$ Seasoned Sppon 130,000$

The Trend 125,000$ Vending 125,000$

Starbucks 750,000$ Durham 110,000$

Food Serice Overhead 1,211,018$ Food Service Total 9,441,018$

BUDGET20 90000 42631 DINING FEE 5,577,99520 90000 42637 DINING FEE/OVERHEAD 1,211,01820 90000 47010 MEALS/VENDING COMM 17,50020 90000 47012 MEALS/DINING COMM 655,00020 90000 47501 PROPTY RNTL 35,00020 90000 48012 EXTERNAL COST

RECOVERIESTOTAL INCOME 7,496,513

20 90000 51010 Salaries 112,00020 90000 51500 Benefits 28,105

Total Wages and Benefits 140,105 0

20 90000 57010 EX CONTR SVCS 185,00020 90000 57020 EX CONTR CATERG 5,350,00020 90000 58990 SPCL FNCTNS 180,000

Total Payments to Vendors 5,715,000 0

20 90000 52010 TRAVEL/ALL 15,00020 90000 54010 GEN EQ&FUR PURCH 7,50020 90000 54025 FURN/EQUIP-REPAIR &

MTCE5,000

20 90000 54210 COMPU PRTS&ACCESS 2,50020 90000 54302 MJ COMPU ANNUL LIC20 90000 54631 SFWR MNTCE 5,00020 90000 54650 VEH RPR/MNTCE 50020 90000 58001 GEN MATRLS/SUPPL 25,00020 90000 58002 FOOD EXPENSE 5,00020 90000 58003 ADVERTISING 20,00020 90000 58017 CONSLTG FEES 020 90000 58024 PHOTOCOPY/PRINTING

CHARGE10,000

20 90000 58044 REGISTRATION FEES 3,50020 90000 58059 OFFICE SUPPL 5,00020 90000 58065 PARKG PERMIT CHG 32,00020 90000 58067 POSTAGE CHG 20020 90000 58080 SFWR APPLCNS 2,00020 90000 58086 TEL EQT CHG 3,00020 90000 58089 LONG DIST CHG 20020 90000 58090 LD-CELLULAR 2,50020 90000 58093 VEH GAS&OIL CHG 3,00020 90000 58220 NON-STAF TRNG 50020 90000 58310 MTG COSTS 10,00020 90000 58410 MEMBERSHIPS 10,00020 90000 58502 LOCKSMITH REPAIRS 25020 90000 58510 CUSTDL MTRLS 10,00020 90000 58540 M&E REPAIRS 6,50020 90000 58542 M&E PREV MNTCE 50020 90000 59803 WUSC FWAIV 9,00020 90000 62010 MAJ PROJ RPRS 70,00020 90000 74001 INT COST REC-MISC MAT

& SUP0

20 90000 74130 INT COST REC-SERVICES 020 90000 75310 COLLG CONF INC -10,00020 90000 79015 BTWN AN AC INTRFD

20 90000 75101 ADMIN OVHD 401,00020 90000 75116 OSA SVCS-

HOUSING/FOOD50,000

Total Admin Overhead 451,000 0

20 90000 57500 EX CONTR PHY PLNT SVC 10,00020 90000 57501 ELECTRICAL CONT OP 1,00020 90000 57502 MECHANICAL CONT OP20 90000 75112 PHYS PLNT SVCS 122,71520 90000 75113 BLDG REPAIR TRF 98,74720 90000 75114 CUSTDL SVC TRF 112,44420 90000 75115 WASTE MGMT TRF 129,25120 90000 75202 ELCTRC AN 51,50020 90000 75204 WATER AN 12,00020 90000 75206 GAS AN 15,00020 90000 56030 ELEC EPC PROJECT

CONT’N12,000

20 90000 56220 GAS EPC PROJECT CONT’N

800Total Utlities and FM 565,457 0

20 90000 64010 PRNCPL & INT PMTS Debenture Int)

1,31320 90000 79500 TR TO OP (Debenture Prin) 10,68820 90000 45510 ANC/INTEREST ALLOC 42,66720 90000 54051 COST EQ AMRTZN 189,17920 90000 66100 APPROP EXP 020 90000 79540 TR TO CAPTL (Gzowski) 89,883

Total Prin and Int 333,730 0

TOTAL EXPENSES 7,458,942 0

NET 37,571

GL Account Number Description Budget Actuals Notes20-90000-42631 FOOD SERVICES : DINING FEE $5,445,278.00 $5,087,055.80 120-90000-42637 FOOD SERVICES : DINING FEE/OVERHEAD $1,099,922.00 $1,077,477.7620-90000-45510 FOOD SERVICES : ANC/INTEREST ALLOC ($35,113.00) ($43,057.78)20-90000-47010 FOOD SERVICES : MEALS/VENDING COMM $17,500.00 $5,246.4120-90000-47012 FOOD SERVICES : MEALS/DINING COMM $651,000.00 $708,482.07 220-90000-47501 FOOD SERVICES : PROPTY RNTL $35,000.00 $0.00 2b20-90000-48010 FOOD SERVICES : MISC REV $0.00 $0.0020-90000-48012 FOOD SERVICES : EXTERNAL COST RECOVERIES $0.00 $4,500.00Total Revenue $7,213,587.00 $6,839,704.26

20-90000-51010 FOOD SERVICES : ADMIN SAL $108,150.00 $108,741.5620-90000-51500 FOOD SERVICES : EMPLYEE BEN $26,000.00 $26,392.1820-90000-52010 FOOD SERVICES : TRAVEL/ALL $15,000.00 $17,006.8220-90000-54010 FOOD SERVICES : GEN EQ&FUR PURCH $0.00 $6,883.4320-90000-54025 FOOD SERVICES : FURN/EQUIP-REPAIR & MTCE $0.00 $9,148.5120-90000-54051 FOOD SERVICES : COST EQ AMRTZN $189,179.00 $189,178.90 320-90000-54210 FOOD SERVICES : COMPU PRTS&ACCESS $0.00 $1,941.8920-90000-54302 FOOD SERVICES : MJ COMPU ANNUL LIC $8,000.00 $0.0020-90000-54631 FOOD SERVICES : SFWR MNTCE $5,000.00 $4,312.3720-90000-54650 FOOD SERVICES : VEH RPR/MNTCE $0.00 $1,408.1120-90000-56030 FOOD SERVICES : ELEC EPC PROJECT CONT'N $0.00 $29,151.69 420-90000-56220 FOOD SERVICES : GAS EPC PROJECT CONT'N $0.00 $1,206.6120-90000-57010 FOOD SERVICES : EX CONTR SVCS $0.00 $124,068.0720-90000-57020 FOOD SERVICES : EX CONTR CATERG $5,457,817.00 $4,835,403.09 1b20-90000-57500 FOOD SERVICES : EX CONTR PHY PLNT SVC $0.00 $12,728.55 520-90000-57501 FOOD SERVICES : ELECTRICAL CONT OP $0.00 $751.2720-90000-57502 FOOD SERVICES : MECHANICAL CONT OP $0.00 $263.7020-90000-57503 FOOD SERVICES : PLUMBING CONT OP $0.00 $403.0320-90000-58001 FOOD SERVICES : GEN MATRLS/SUPPL $0.00 $17,740.6020-90000-58002 FOOD SERVICES : FOOD EXPENSE $0.00 ($13,216.70)20-90000-58003 FOOD SERVICES : ADVERTISING $0.00 $4,290.0020-90000-58017 FOOD SERVICES : CONSLTG FEES $0.00 $3,202.3920-90000-58024 FOOD SERVICES : PHOTOCOPY/PRINTING CHARGE $0.00 $5,947.8120-90000-58036 FOOD SERVICES : INSURANCE $0.00 $2,600.5820-90000-58044 FOOD SERVICES : REGISTRATION FEES $0.00 $4,052.6520-90000-58059 FOOD SERVICES : OFFICE SUPPL $0.00 $5,434.4020-90000-58065 FOOD SERVICES : PARKG PERMIT CHG $0.00 $18,033.4320-90000-58067 FOOD SERVICES : POSTAGE CHG $0.00 $96.7720-90000-58080 FOOD SERVICES : SFWR APPLCNS $0.00 $1,987.3520-90000-58086 FOOD SERVICES : TEL EQT CHG $7,500.00 $2,255.4020-90000-58089 FOOD SERVICES : LONG DIST CHG $0.00 $1.4120-90000-58090 FOOD SERVICES : LD-CELLULAR $0.00 $2,219.0220-90000-58093 FOOD SERVICES : VEH GAS&OIL CHG $0.00 $2,962.01

Fiscal 2018-2019 Budget vs Actual for Food Services

20-90000-58094 FOOD SERVICES : LICENCES $0.00 $385.2520-90000-58220 FOOD SERVICES : NON-STAF TRNG $0.00 $3,591.3520-90000-58310 FOOD SERVICES : MTG COSTS $0.00 $10,161.6320-90000-58410 FOOD SERVICES : MEMBERSHIPS $0.00 $6,921.6420-90000-58502 FOOD SERVICES : LOCKSMITH REPAIRS $0.00 $180.9220-90000-58510 FOOD SERVICES : CUSTDL MTRLS $0.00 $11,039.1520-90000-58540 FOOD SERVICES : M&E REPAIRS $0.00 $5,649.3920-90000-58541 FOOD SERVICES : M & E FIRE $0.00 $59.1820-90000-58542 FOOD SERVICES : M&E PREV MNTCE $0.00 $570.4420-90000-58990 FOOD SERVICES : SPCL FNCTNS $0.00 $156,941.1720-90000-58991 FOOD SERVICES : SPCL ACTVY 1 $0.00 $19,225.0020-90000-59803 FOOD SERVICES : WUSC FWAIV $9,000.00 $5,000.0020-90000-62010 FOOD SERVICES : MAJ PROJ RPRS $70,000.00 $0.00 620-90000-64010 FOOD SERVICES : PRNCPL & INT PMTS $1,155.00 $1,312.6820-90000-66100 FOOD SERVICES : APPROP EXP $61,125.00 $0.0020-90000-66203 FOOD SERVICES : MAJ RPRS APPROP $0.00 $202,321.89 6b20-90000-74001 FOOD SERVICES : INT COST REC-MISC MAT & SUP $0.00 ($136.00)20-90000-74130 FOOD SERVICES : INT COST REC-SERVICES $0.00 ($53.10)20-90000-75101 FOOD SERVICES : ADMIN OVHD $435,609.00 $375,685.0020-90000-75112 FOOD SERVICES : PHYS PLNT SVCS $114,981.00 $114,981.0020-90000-75113 FOOD SERVICES : BLDG REPAIR TRF $95,710.00 $95,709.9620-90000-75114 FOOD SERVICES : CUSTDL SVC TRF $109,778.00 $109,778.0420-90000-75115 FOOD SERVICES : WASTE MGMT TRF $124,276.00 $124,276.0820-90000-75116 FOOD SERVICES : OSA SVCS-HOUSING/FOOD $45,000.00 $40,812.7120-90000-75202 FOOD SERVICES : ELCTRC AN $133,900.00 $51,386.61 4b20-90000-75204 FOOD SERVICES : WATER AN $25,750.00 $10,489.2220-90000-75206 FOOD SERVICES : GAS AN $82,400.00 $24,192.87 5b20-90000-75310 FOOD SERVICES : COLLG CONF INC ($10,000.00) ($8,472.80)20-90000-79015 FOOD SERVICES : BTWN AN AC INTRFD $0.00 ($39,513.21) 720-90000-79020 FOOD SERVICES : TR FR EXPDBL TRU INTRFD $0.00 ($2,500.00)20-90000-79500 FOOD SERVICES : TR TO OP $10,846.00 $10,688.0020-90000-79540 FOOD SERVICES : TR TO CAPTL $87,411.00 $87,410.79

$7,213,587.00 $6,844,691.76

Net Result $0.00 ($4,987.50) 8

Notes:1

1b23456

6b78 Operating loss of 5k

There we about 70 empty beds in the fall so fees missed targetThis is offset by lower payments to service providersThis total combines two linesA number of costs are well know in advance of the budget processAdd this amount to 4b belowAdd this amount to 5B belowThis amount is part of 6B, below

Transfer from Starbucks for money Foodservices loaned them to buildIncludes 70k for Tim Hortons, 50k for dining rooms, 39k from item 7 and small projects

Monday, September 23rd, 2019

Trent University Dear Ms. Nona Robinson,

Congratulations, Trent University has donated 44,682 meals! As a close partner of Chartwells, I sincerely thank you and the Trent University students, staff and faculty for achieving this milestone with us! As you are aware, in September 2018, Trent University introduced WE Special Meals on campus and in less than a year, the Trent University community has enabled 44,682 nutritious meals delivered to children and families. This is a testament to your students, staff and campus community for making socially conscious meal purchases – what an accomplishment!

Last September, as part of our Thinking Ahead Giving Back (TAGB) vision, Chartwells Canada committed to providing 1 million meals to tackle food insecurity, contribute 10,000 hours of community support and provide 1,000 job connections for students over the next three years. With your contributions and those of our other partner schools across the country, we have collectively delivered more than 1.4 million meals in less than a year – an achievement we were able to celebrate last week on stage at WE Day Toronto!

Our partnership with the WE Organization is a key element of Chartwells’ TAGB vision. WE is a social enterprise dedicated to enabling people to do good through their everyday choices. Together, we introduced WE Special Meals on campus to enable resources in Kenya, Africa that support school kitchens, local farms, and education and training of community farmers and members to ensure food security for their families. As a thank you, attached is a special message of appreciation from WE co-founder Craig Kielburger for you.

Again, thank you for your contributions and support of our Thinking Ahead Giving Back initiative. We can only truly make change if we work together. I look forward to continuing to work closely with you on more exciting programs that impact the Trent University campus community, those across Canada and also around the world. Thank you!

Kevin Booth Regional Vice President, Chartwells

Trent UniversityDining Room Redevelopment Group

October 17, 2019

MEETING NOTES

In attendance: Mark Murdoch, Food Services; Jen Tuters, Facilities, Michael Eamon, Traill College; Melanie Buddle, Gzowski College; Christine Freeman-Roth, Lady Eaton College; Sonia Sanders, Lady Eaton College; Adrianna Long, Champlain College.

1. Review of minutes of April 25 – no items of note2. Status of current projects:

a. Gzowski- The Gzowski project is substantially complete. One remaining task is to have plaques made that a) describe the message of the indigenous mural and b) highlight the colour and shape selections within the space

b. Lady Eaton – all refurbished tables are in place. New replica tables have been ordered to complete the repair/replacement of all tables, hopefully prior to Christmas

c. Champlain – no action at this time3. Budget update:

a. Gzowski – see spreadsheet attached below. This project exceeded the target vales by about $25,500

b. Lady Eaton – see spreadsheet attached below. To date spend totals $46,300 plus the commitment for new tables of about $33,000. Call the total spend $80,000Additional items: (estimates only)

Chairs $115,000 Screens $ 5,000 Feet for tables $ 2,500 Concrete pad $ 5,000 Ceiling and lights $ 5,000 Total $132,500

c. The hope is to have all of this work completed by the end of this fiscal year.

d. Total i. Total spent and committed to date $255,500ii. Planned expenditures for LEC $132,500iii. Total $388,000

The expected/planned expenditure through the first two projects was $400,000 so we are very close to target.

4. Next steps:a. Gzowski – two plaquesb. Lady Eaton – complete tasks listed above, by end of fiscal yearc. Champlain – two items require some consideration, the roof and the floor.

These may drive further discussion and/or the timeline for this project. 5. Funds transfer – Jen Tuters will advise the group of an account number to

transfer the payment to for this year 6. Chairperson? – we did not discuss this item. I think I heard Shaun McCracken

volunteer.7. Next meeting: TBD