The University as a site for challenging conventional food geographies: the case of sustainability in food services at Queen’s University by Julia Annette Bryan A thesis submitted to the Department of Geography in conformity with the requirements for the degree of Master of Arts Queen’s University Kingston, Ontario, Canada October 2007 Copyright © Julia Annette Bryan, 2007 For my great-auntie Margaret, who never wasted an opportunity to learn or to laugh. I miss you everyday. Abstract In this thesis, I examine the factors that influence the introduction of sustainable practice into university food services. There is a growing body of evidence documenting the ecological impact of the conventional agro-food system. Therefore, understanding how institutional practice either enables or hinders sustainable or ‘alternative’ food practice is critical because institutional food services could serve as a potential site for challenging conventional food geographies. Drawing upon a case study approach, my thesis explores the food service environment at Queen’s University, Kingston, Canada. Two smaller, less detailed food service cases studies (the University of Guelph and the University of Toronto) are used to compare the factors and indicators that determine how sustainability is incorporated into food services. Given the geographical variability within University institutions, I argue that university food services are a contested political space and an important site for challenging conventional food systems. They are also places to test alternative, more sustainable models. I outline some key variables that are currently preventing Queen’s University from moving toward a more sustainable food service model. Furthermore, I discuss the implications of this research for the alternative food geography literature. Keywords: food, institutional purchasing, sustainability, sustainable best practice, food systems, local food. i Acknowledgements I wish to thank my M.A. supervisor Professor Betsy J. Donald, whose passion and direction I relied on throughout this process. I would also like to thank my committee members for their interest and comments, in particular, Professor John Holmes who encouraged me to go to graduate school, and whose kindness and guidance has been invaluable. I owe everything to the people I love. My family, who has shown me unconditional support in everything I have done. My friends, who have shown me truly amazing support and encouragement. From editing to reassurance, you have all ensured that I have been fed, housed and sane. You have all given me more love and kindness that anyone could rightly expect. ii Table of Contents ABSTRACT ................................................................................................................................................... I ACKNOWLEDGEMENTS.........................................................................................................................II LIST OF TABLES.......................................................................................................................................VI CHAPTER 1 - INTRODUCTION ............................................................................................................... 1 1.1 INTRODUCTION............................................................................................................1 1.2 THE RESEARCH PROBLEM ...........................................................................................2 1.3 METHODS....................................................................................................................3 1.4 THESIS ORGANISATION ...............................................................................................3 CHAPTER 2 - LITERATURE REVIEW ...................................................................................................5 2.1 INTRODUCTION............................................................................................................5 2.2 THE FOOD SYSTEMS LITERATURE FROM A GEOGRAPHICAL PERSPECTIVE ..................7 2.2a The Moral Economy and Food Sustainability .....................................................7 2.2b Alternative Food Systems...................................................................................10 2.2c Key Criticisms of Current Agro-food Research .................................................11 2.2c i Diet for the Privileged Classes? ...................................................................11 2.2c ii Measuring the Value of Oppositional Eating.............................................12 2.2c iii The Economics of Re-localisation.............................................................12 2.2c iiv Ambiguous Language ...............................................................................13 2.2d Gaps in Current Agro-food Research................................................................14 2.2d i Public Procurement......................................................................................14 2.2d ii The University and Sustainability ..............................................................15 2.2d iii Transnational Food Management Companies ...........................................15 2.2d iv The Consumer............................................................................................16 iii 2.3 OTHER FOOD SYSTEM LITERATURE ..........................................................................16 2.3a The Student Consumer and the Normalisation of the Unhealthy Lifestyle........17 2.4 CONCLUSION.............................................................................................................20 CHAPTER 3 - METHODS......................................................................................................................... 22 3.1 INTRODUCTION..........................................................................................................22 3.2 THE CASE STUDY METHOD.........................................................................................23 3.2 RESEARCH QUESTIONS AND METHODS .....................................................................25 3.5 METHODOLOGIES ......................................................................................................27 3.5a Critical Geographies and Action Research .......................................................27 3.5b Situated Knowledge and Discourse Analysis.....................................................29 3.5b i Participant Observation................................................................................30 3.5b ii Journal Writing ...........................................................................................32 3.5c Literature Review...............................................................................................33 3.5d Archival Work ....................................................................................................36 3.5e Interviews ...........................................................................................................37 3.6 CONCLUSION.............................................................................................................38 CHAPTER 4 – FINDINGS......................................................................................................................... 40 4.1 INTRODUCTION..........................................................................................................40 4.2 QUEEN’S UNIVERSITY ...............................................................................................40 4.2a History of Food Services....................................................................................40 4.2b Food Management Contracts ............................................................................43 4.2c Sourcing and Purchasing Issues ........................................................................45 4.2c i Quality Control ............................................................................................47 4.2c ii Menus..........................................................................................................48 4.2d Economic Impact of Queen’s University Food Services in Kingston ................49 4.2e Food Service Sustainability at Queen’s University............................................50 4.3 COMPARATIVE CASE STUDIES...................................................................................52 4.4 THE UNIVERSITY OF GUELPH ....................................................................................54 4.4a Sustainability Efforts..........................................................................................58 4.4a i Current Local and Sustainable Initiatives ....................................................58 4.4a ii Future Local and Sustainable Initiatives.....................................................59 4.4b Other Efforts ......................................................................................................59 4.5 THE UNIVERSITY OF TORONTO .................................................................................60 4.6 FURTHER RESULTS FROM QUEEN’S UNIVERSITY ......................................................64 4.6A SUSTAINABILITY AND BEST PRACTICE IN FOOD SERVICES .....................................64 4.7 ENABLING BEST PRACTICE .......................................................................................69 4.7a Indicators of Best Practice.................................................................................70