Healthy & Sustainable Food

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Photo: Chartwells

Acadia is located in the beautiful Annapolis Valley, known as the breadbasket of Nova Scotia, and is thus uniquely positioned to provide healthy and sustainable food service to the campus community. Acadia's primary food service provider is Chartwells, with additional services provided by the ASU, the K.C. Irving Environmental Science Centre and several franchises.  

What is Healthy and Sustainable Food?

At Acadia we define healthy and sustainable food as accessible, affordable, healthy, and culturally appropriate food. It is produced in socially, economically, and environmentally sustainable ways that promote self-reliance and social justice. It meets the following core principles:

  • Healthy
  • Local
  • Ecologically-responsible
  • Just
  • Care for Animal Welfare
  • Minimizes waste
  • Educational
  • Accessible
  • Ensures Consumer Satisfaction
  • Participatory
  • Accountable


Healthy & Sustainable Food Committee

A committee of staff, faculty, students and community partners works to advance sustainable food policies and practices at Acadia. Members include:

Dr. Alan Warner, Community Development and Environment and Sustainability Studies (Chair)
Liesel Carlsson, Nutrition and Dietetics
Dr. Cathy Morley, Nutrition and Dietetics
Jodie Noiles, Acadia Sustainability Office
James Sanford, Student Services
Malcom Anderson, ASU Student Sustainability Officer
Ismay Bligh, Annapolis Valley Health
Laura Miller, Chartwells

Current Priorities

Priorities for the committee include:

  • Acadia healthy and sustainable food policy development
  • education and awareness
  • food purchasing tracking system
  • increasing local, organic and fair trade food procurement
  • best practice research