Chef Table Highlights – Available on Select Dates: 

Join us for exclusive Indigenous-inspired dishes at the Chef Table on the following dates: 

February 6 – Glendon Marche 
February 11 – Stong Dining Hall 
February 27 – Winters Dining Hall 

Wild Rice and Spinach Stuffed Mushrooms – Served with roasted squash, green beans, and sunflower seeds��
Maple-Glazed Baked Salmon – Served with roasted squash, green beans, and sunflower seeds��

Indigenous Soups – Every Friday: 

Enjoy a rotating selection of Indigenous soups every Friday at Central Square (CSQ), Glendon, Stong, and Winters Dining Halls, crafted by Chef Rick Powless: 

Roasted Corn Soup 
Three Sisters’ Soup 
Carrot and Ginger Soup 
Roasted Squash Soup 

All soups are vegan and thoughtfully prepared to honour Indigenous recipes while supporting sustainability initiatives with fresh, locally sourced ingredients. 

Experience the rich flavors of Indigenous cuisine while supporting a more sustainable and inclusive food culture on campus!  

YU Eats remains committed to expanding Indigenous menu offerings and continuing our collaboration with Indigenous chefs and community partners to celebrate and share these meaningful culinary traditions. 

Meet Chef Rick Powless 
 

Chef Rick Powless (Lakhwawˀyʌ^hu, meaning “good cook”) is a citizen of the Haudenosaunee Confederacy and a member of the Onʌyoteˀa ká (Oneida Nation of the Thames, or “People of the Standing Stone”), Ohkwali (Bear Clan). He brings 35 years of culinary experience as a Red Seal Chef and is also a second-year Ph.D. student in Education at �첥��Ƶ. 

Chef Rick’s research focuses on food insecurity, particularly the uneven economic disparity that impacts communities. His work emphasizes the importance of traditional Indigenous foods and their profound effects on mental health. By promoting these foodways, Chef Rick highlights the critical role of diet, health, and the environment in nourishing our minds, bodies, and spirits.  

Stop by your dining halls on Fridays to experience these vibrant flavours and connect with the rich heritage of Indigenous cuisine. Don’t miss out! 

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�첥��Ƶ, a recognized leader in Canada’s fair trade movement. York was recently designated a Fair Trade ‘Silver’ Campus, reflecting the commitment to sustainable practice, ethical consumption and to research and teaching about fair trade. This is in line with York’s decades long commitment to sustainability and support of the United Nations Sustainable Development Goals (SDGs), part of its University Academic Plan. As a Fair Trade Campus, York is helping to tackle several SDGs, including SDG 12 – responsible consumption and production, SDG 2 – zero hunger, SDG 1 – no poverty, and SDG 11 – sustainable cities and communities.

How Chartwells Contributes to �첥��Ƶ's Commitment to Sustainability

Chartwells believes that sustainability should feel as good as it tastes. That’s why their programs are designed to go beyond filling plates — they fill a growing need for environmental and social responsibility on campuses across Canada. Some highlights include:

• and : Tackling food waste head-on, these initiatives help reduce waste through innovative tracking systems and bring sustainably produced, Fairtrade-certified products to the table.
• Fairtrade Integration: Chartwells doesn’t just offer Fairtrade coffee, tea, chocolate, and bananas; they spark conversations about responsible consumption through targeted communication campaigns to educate students on the importance of Fairtrade and how their purchasing decisions support global sustainability and equity.
• Too Good To Go: By integrating technology like the app, Chartwells is making surplus food available at reduced prices, preventing waste while offering affordable options for students.
• Menu Works: This initiative optimizes food production planning to ensure that just the right amount of food is prepared, reducing waste while maintaining quality and service for students.

One of their key educational initiatives is the annual Connecting Through Food campaign, which raises awareness about food security and sustainability while providing opportunities for students to engage through educational content, interactive activities, and donation drives. This helps students understand the systems behind food production and consumption, preparing them to make informed, sustainable choices.

In addition, programs like teaching kitchens and cooking demos provide hands-on learning experiences where students can develop essential culinary skills while understanding how to reduce food waste, select local ingredients, and prepare balanced meals.

Through their partnership with Fairtrade Canada and a deep commitment to sustainability, Chartwells Canada is proving that dining can be delicious and meaningful. They’re empowering students to make choices that matter, supporting communities near and far, and showing us all how small steps can lead to big change.

In every bite, sip, and moment shared at the table, Chartwells serves more than food — they’re serving a vision for a better world.

to learn more information about Chartwells' sustainability initiatives on campuses across Canada.

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From multivitamins to sea moss gel, supplements dominate headlines and represent a billion-dollar industry in Canada. Despite Health Canada's oversight, which registers and evaluates all supplements sold in the nation, numerous supplements receive approval within days based on weak evidence.  

Supplements can be a beneficial part of our routines, yet amidst the overwhelming array of supplement information and poor regulation, how can we discern which ones to take and what brands to trust? 

To navigate this complex landscape, it's crucial that we can evaluate supplements critically. By doing so, we empower ourselves to make informed decisions about where to invest our money and what products to include in our routines. Below are four steps to help you evaluate supplements.  

What benefit are you trying to derive from supplementation? 

The constant barrage of marketing can make it feel necessary to take supplements to achieve good health when that is not the case for many people. Take a moment to consider if there's a specific aspect of your health you wish to improve and whether supplements are necessary to achieve those goals. 

If you're concerned about micronutrient deficiencies, it might be more practical to assess your overall diet first. Incorporating nutrient-rich foods could provide the benefits you seek. Prioritizing food can also save money, as supplements can be costly and may pose safety concerns, as discussed below. 

Some people may be at greater risk for micronutrient deficiencies and may benefit from supplementation. For example... 

• Most Canadians are deficient in Vitamin D, especially in the winter when sunlight is limited. 

• Those following Vegan or Vegetarian diets are at greater risk for Iron and B Vitamin deficiencies.  

• People on birth control are at greater risk for deficiencies in Vitamin B6, B12 and folate. 

Ask your doctor to test for any suspected deficiencies prior to starting a supplement. Knowing your risk for deficiencies and limitations to incorporating nutrient-rich foods can help determine if supplementation is necessary.  

Is the ingredient safe to consume? 

If you've decided that supplementing is necessary, the next step is ensuring the safety of the ingredient you intend to use. Consider the recommended dosage and duration to understand the safety limits. consider potential interactions with any existing health conditions or medications you're taking. Also consider your own allergens or food sensitivities. For example, you’ll want to ensure that your supplement is gluten-free if you have Celiac Disease.  

What are the side effects? 

Get familiar with what side effects you may experience from taking a supplement. If you start noticing side effects after taking a new supplement, you may need to discontinue using it. Not everyone will react the same to supplements and a specific product may work well for one person but not the next. For example, there are many forms of magnesium on the market and a side effect of many of these forms is diarrhea, nausea and vomiting.  

Check for product quality��

After we’ve concluded that an ingredient is safe, we need to ensure that the product we want to purchase contains the correct ingredients and is free from contamination. 

Look for quality seals like Banned Substances Control Group (BSCG), these can help us feel more confident in the quality of the product we want to consume. See if the product is being produced at an institute that complies with Good Manufacturing Processes (GMP).

Additionally, seek out brands that state they’ve been “third-party tested” and provide the certifying organization and testing results.

After going through these steps, hopefully you feel more confident in evaluating any supplements you are considering taking.  

Always consult a trusted healthcare professional if you are thinking of using supplements. They can help you assess the clinical evidence surrounding the product to ensure that what you want to take has a demonstrated benefit to humans. They can also help you determine the appropriate dose for you to experience the benefits of a product. A  professional clinician like a dietitian, medical doctor or pharmacist can help evaluate your needs, manage safety concerns, provide knowledge on the efficacy of ingredients and identify interactions between supplements and medications.  

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Bring your friend and get 10% off

SHARE THE LOVE FOR FOOD ON CAMPUS!

Bring your campus bestie to Stong, Winters or Glendon Dining Hall, pay by cash, debit or credit and get 10% off for eligible purchases over $7.99. Available until April 26, 2024.

Earth Mondays - 10% off plant-based entrees

TO CELEBRATE EARTH DAY, YU EATS IS OFFERING 10% DISCOUNT ON PLANT-BASED ENTREES THROUGHOUT THE MONTH ON MONDAYS!

Available on April 8th, 15 and 22nd from food stations: Create, Bok Choy, Chefs Table, Grill and 416 Burger for in-store purchases only. Applicable for main items on the menu, not sides, extras or combos.

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• Glendon
• Stong
• Winters

Days marked with a R feature a Ramadan special dish.

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Join us on celebrating Nutrition Month with a dietitian-approved special feature that will be available at CSQ, Stong, Winters and Glendon eateries from March 5^th to March 22^nd for only $5.99. Bursting with flavour, packed with plant-based protein and served in Friendlier containers, our Tahini-Dill Buddha Bowl is a treat for your taste buds and the planet. Try it before it is gone!

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What's on the menu?

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