On Jan. 30, 2017, the McMaster Students Union announced plans to eliminate single-use plastic water bottles from Union Market as part of a strategy to work towards a more sustainable campus.
However in the fall of 2017, the newly elected board of directors decided to return single use bottled water to Union Market. Soon afterwards, boxed water was pulled from shelves.
Proponents of the boxed water project say that it was the first step of a plan to work towards sustainability on campus. According to others, the project was doomed from the beginning.
Former MSU president Justin Monaco-Barnes introduced boxed water as a more environmentally friendly alternative to bottled water. Monaco-Barnes was elected on a platform of sustainability, and had included the implementation of boxed water in his campaign.
Boxed water cartons are recyclable and made from well-managed forests. Furthermore, less energy is required to ship, produce and package boxed water bottles.
Prior to making the decision to phase out single use plastic water bottles, the MSU Advocacy team, led by Blake Oliver, had compiled a research report considering the sustainability, marketability, and financial considerations of implementing boxed water.
According to Monaco-Barnes, boxed water was meant to be the first step in a long-term plan to push the university to eliminate single use plastic water bottles altogether. By taking a moral stance against single use plastic water bottles, the board of directors hoped to encourage the rest of the university to follow suit.
Monaco-Barnes stated the next step in the project would have been to implement a water bottle filling station at Union Market complete with options for adding flavour and carbonation.
“By selling plastic water bottles again and undoing this ban, the MSU has effectively undone not only the work that was put into this effort, but has also undone the planned multi-staged process by removing the underlying principle,” stated Monaco-Barnes in a letter responding to the decision.
According to Jeffrey Campana, the current Union Market manager, the main issue with boxed water was the financial losses. Bottled water had been one of Union Market’s top selling items, and the switch to boxed water led to revenue losses resulting from both a lack of student interest and a lower profit margin on boxed water.
Campana was a cashier at the time that boxed water was introduced. He stated that the lack of interest in boxed water was a result of a higher cost, reluctance to purchase an unfamiliar product and an ineffective advertising campaign.
Boxed water was more expensive than the least expensive bottled water. For example, Eska was sold for $1.13 for a 500 mL bottle, while a box of water the same size cost $2.49.
Additionally, Campana noted that students were hesitant to purchase boxed water due to its unusual design. Since there were other places on campus that continued to sell bottled water, consumers were not forced to make the switch to boxed water.
Campana also stated that students were not effectively incentivized to purchase boxed water. In early January the MSU produced posters and infographics giving information about the environmental impact of bottled water. The graphics were displayed in Union Market.
However, according to both Campana and the 2016-2017 Union Market manager, a more robust and long term marketing campaign might have made boxed water sell more successfully.
The previous Union Market manager stated that she had not been properly consulted when deciding to phase out bottled water and market boxed water. The decision to transition to boxed water came as a directive from the board of directors instead of being a result of collaboration with Union Market Management.
Generally, the part time manager of Union Market is responsible for deciding what items to stock. However, since Union Market is owned and operated by the MSU, the students union president and board of directors can make decisions about what is sold.
If she had been consulted, the previous Union Market manager stated that she would have worked towards a long term advertising plan in preparation for the introduction of boxed water.
“I don't think it would have had the same results had I been a part of it like effectively,” she stated.
In addition to being more expensive for consumers, boxed was also more expensive to produce. This meant that Union Market made less money off of each unit of boxed water sold than what they made off of bottled water.
“I think it's a great product, I just would never sell it. Simply because I don't make money off of it, the MSU doesn't make money off it,” said Campana.
For Monaco-Barnes however, the overall purpose of the campaign was not to sell more boxed water. Ideally, students would switch to reusable water bottles and would therefore stop buying water from Union Market altogether.
Monaco-Barnes had anticipated that a revenue loss was likely to occur. However from his perspective, the environmental considerations outweighed the financial losses.
“Because it's such an important cause, becoming more sustainable and reducing carbon footprint, I think it's okay if it's going to take a bit of a financial hit,” said Monaco-Barnes. “That's the crux with sustainability […] if it was an easy, cheap, simple solution, everyone would be doing it," he added.
To help offset some of the financial losses from the removal of bottled water, the board of directors decided to raise the costs of other best-selling items at Union Market such as chocolate milk. In 2017, the price of chocolate milk increased from $1.86 to $2.25.
According to MSU General Manager John McGowan, prices were raised so that Union Market could continue to financially support its cost centres. However, they not raised to the point of recoupling the lost revenue from bottled water, as this would have made prices unaffordable.
According to the Union Market manager at the time, however, this price increase was not enough to make up the losses from bottled water sales.
Bottled water has since been reintroduced, meaning that Union Market is no longer facing revenue losses resulting from its absence. However, the price of chocolate milk has not been brought back down, despite being raised to help compensate the loss of bottled water.
Campana noted that the price of chocolate milk may still have increased due to inflation.
“$1.86 is miles away from being financially sound in 2019,” stated Campana.
Monaco-Barnes noted that the structure of the MSU makes continuity difficult. Due to the high rate of turnover in student government, long-term projects often do not get seen to completion.
While the overall project was ambitious, the implementation gap and lack of year to year continuity meant that the boxed water plan was short-lived.
[thesil_related_posts_sc]Related Posts[/thesil_related_posts_sc]
The Mexican Kitchen at the Hamilton Farmers’ Market recently underwent a major shift in flavor. While you may know the vendor for their homemade chocolate creations, the new owners are cooking up more savory classic Mexican dishes in the kitchen.
While Mexican cuisine is no stranger to Hamilton’s downtown restaurant scene, the tacos, quesadillas, corn tamales and pozole coming out of this tiny kitchen are worth paying a little extra attention to.
Housed in what has become my favourite spot in Hamilton over the years, the Mexican Kitchen is not only serving up fresh dishes at an affordable price but adds a little Mexican hospitality to the market’s tight knit community feel.
From the hanging glass hummingbirds on the tiki umbrella to the colourful handmade cups from the Tonalà Craft Market near Guadalajara, every single embellishment is a conversation starter to learn more about the owners’ stories and memories from Mexico.
At the Mexican Kitchen you’ll find great food at arguably the cutest vendor at the Hamilton Farmers’ Market, while also learning something new. It definitely hits all the sweet (or shall I say spicy) spots for me.
There’s a couple ways you can get yourself downtown. Either take the 5, 51 or 1 Hamilton Street Railway bus from Sterling Street and University Avenue heading east, or take the 5 or 10 heading east from Main Street West and Emerson Street. Hop off at Main Street West and MacNab Street South.
You can cut through the MacNab Transit Terminal towards Jackson Square and make your way inside to the Hamilton Farmers’ Market mall entrance. If you prefer a slightly longer walk outdoors you can head west on Main Street West and turn right onto Summers Lane until you reach York Boulevard. Turn right on York Boulevard and the main entrance will be on your right.
The Mexican Kitchen is located on the lower level opposite from Slurp Ramen and Leslie’s European Deli.
At the Mexican Kitchen you can easily get away with spending under $10 for a filling meal, but it is cash only. Delicious soft corn tortilla tacos or quesadillas go for $4.50 each or you can order three of the same kind for $11.50. Each taco or quesadilla comes with a side of home-made red or green salsa.
Four different kinds of Mexican tostadas are $7.50 each while corn tamales go for $6.50. A small warm traditional pozole soup is $8.50, while medium and large go for $10.50 and $12.50, respectively.
The simple menu also has a few tasteful extras, you can add fresh squeezed lemonade to your order for $1.00, a churro for $2.00, some extra avocado, cheese, sour cream and beans for $0.75 and salsa or meat for $0.95.
If you’re dining solo or simply not up for up for sharing, I recommend the pozole soup with chicken topped with lettuce, radish, tortilla chips and lime. You can add fresh avocados or meat as an extra to the dish. Complete your meal with a glass of fresh lemonade and treat yourself to a churro for dessert.
If you’re like me and like to convince friends to tag along so you can try as much things as possible without breaking the bank then I’m proud to share with you my Mexican Kitchen game plan for three.
Start off with tacos, I recommend the spiced potatoes or grilled poblano peppers with onion and zucchini, sprinkled with roasted garlic, lettuce, pickled red onions and cilantro. Share a tostada, which is basically the flat version of a taco topped with a mountainous pile of fresh ingredients.
All tostadas come with a bed of homemade beans on a crunchy grilled tortilla and the option of sour cream and cheese. Your choice of filling includes slow cooked meat (chicken, beef, pork or chorizo and potato), veggie (avocado, sour cream and cheese), vegan (extra avocado), or cauliflower ceviche (cauliflower with onion, parsley, cucumber, avocado topped with spices and lime juice).
Don’t forget the lemonade and churros, and your meal will still be under $10.00 each!
While the menu at the Mexican Kitchen consists of five main dishes, each one is made from scratch, is gluten-free and can be customizable for meat, vegetarian and vegan diets.
You can also add an extra helping of their fresh ingredients and handmade beans and salsas for an incredibly affordable price, where else can you get extra avocado for less than a dollar?
The corner vendor has also utilized their space to maximize seating. There are bar stools spanning the entire length of the counter lining the vendor and several tables that seat four.
At the Mexican Kitchen there’s something for everybody and when doubt you can never go wrong with a taco.
[thesil_related_posts_sc]Related Posts[/thesil_related_posts_sc]
Union Market is stepping up their game with new vibes and affordable options for your between-class cravings.
Operated entirely by MSU members, Union Market has sold bagels, coffee, snacks and cold drinks at the lowest prices on campus since it opened in 2002. Since May 1, the Market has seen some major changes.
From a new paint job, a soon-to-be new front of house vinyl logo and introducing bigger, better bagels, McMaster’s favourite on-campus market is freshening up their look. Jeffrey Campana, Union Market’s Manager, says that the store needed a new vibe to keep up with customers’ interests.
“We were just so outdated,” said Campana. “Our store was retailing to the market that was here in 2012 and we still expect to succeed in doing that in 2018. Sales go down every single year, but this year I don’t think they will just because of all these things we’re putting forth.”
These changes seem to be working, as sales have been higher over the past few months in comparison to previous years. Revenue for May 2018 was up 7.1 per cent since May 2017 and revenue for July 2018 has increased by 18.5 per cent from July 2017.
Campana says that these changes have also come into effect from a pressure to have healthier food options on campus. Union Market has since introduced a real food bar line and will be tracking its progress over the coming months. They have also upgraded their bagels, that were previously met with outrage from customers after their suppliers, the Great Canadian Bagel, had shut down.
“We launched a new campaign called Bigger Better Bagels are Back, supplied by JC’s Hot Bagels just because our bagels actually sucked,” said Campana. “People were just telling us that we needed to do something about it, so we did.”
In addition to all of the major changes the store has seen since May, UM has also introduced dozens of new products, including 1280 sandwiches, Goldfish crackers, La Croix sparkling water, avocados, filled Cliff Bars and almond milk to ensure a wider range of products for customers.
“These changes are coming because there’s someone that can do it,” said Campana. “A lot of times, people think [Union Market] is a convenience store, but while I’ve worked here, I’ve noticed that nothing really gets done. I’m using the summer to facilitate big changes. There is more that is ongoing, I believe that change is constant.”
Behind the scenes, Union Market’s student opportunity position has switched to a part time manager position. This ultimately reduces labour costs, cutting the full time position and hiring a student into the part-time role.
They have also recently signed a three year contract with Pepsi, which will take effect on August 3 after this past year of serving both Coca-Cola and Pepsi beverages. This contract will ultimately add more options for cold beverages at Union Market and serves as a more financially viable option for the MSU.
With success in their recent changes, Union Market is expecting to keep things fresh with several new features, which will be announced over the next few months.
https://www.facebook.com/TheMcMasterSilhouette/videos/2007169706240727/
Regardless of what anyone says, the only universal language that matters is delicious food. Sure, we all have our own tastes and preferences, but a good meal can bring people together more than the release of GTA V or a hatred for Miley Cyrus.
And although delicious food seems to only come from fine dining experiences or our grandma’s kitchens, it’s more accessible than many of us know.
Locavores. Yes, that is a real term. They have one up on foodies of the city, and continue to indulge in consistently delicious food by eating locally and experiencing fresh and tasty meals. A locavore is someone who eats local food that has been grown or produced within a designated radial area of his or her choice.
Local food is commonly defined as any product farmed within a 160-kilometer radius of your residence. But currently, in grocery stores and farmer’s markets across the province, local has become more synonymous with “organic” and can include food from within a 1,500-kilometer radius, stretching all across Ontario.
Hamilton is a hotspot for local farmers' markets and homegrown produce. Its proximity to rural areas in Ancaster, Waterdown and Vineland are easily accessed from markets across the city.
Buying specialized produce can seem like a hassle, but it is easier and cheaper than many assume. You don’t need to take a stance as strong as a locavore, but purchasing local food is a process that can be easily eased into.
The largest and most accessible farmers' market for Mac students is the Hamilton Farmers' Market located at 35 York Boulevard. Since 1837, the market has been going strong at the corner of York and James, selling produce, meat and dairy products. Not even a 15-minute journey, one bus ride and a short walk will bring you to this two-storey market.
With such a long history, it’s natural that students have and should be drawn to it.
“You can always tell when school starts,” says Cheryl Berry, of Fleetwood Farms in Harley, Ont. whose family has been taking part in the Hamilton Farmer’s Market for three generations.
“We get a lot of students,” she says. “Food from the market is so much fresher.”
Although Fortino’s and Metro offer up some wonderful genetically modified creations, there’s no denying that farm-picked goods are fresher and healthier.
And surprisingly, most of the produce available at farmers' markets is noticeably cheaper than that of large grocery stores. Farmers price their crops competitively to increase sales and sell their crop yield for the year. At the HFM, you can expect to find baskets of apples for three dollars, green beans for two dollars, and bunches of grapes for less than three dollars. I mean, really, you can’t go wrong.
Ian Walker, a fourth-year Classics student and employee of De la Terre Bakery in Vineland (a bread supplier at the HFM) explains that it’s not just about the taste or price of the food that should convince you to buy locally, but the bigger picture of sustainable local economies.
“Buying locally is important for the environment, as well as knowing where your food comes from… but it’s also important because the money you spend goes back into your economy,” he says.
Joleen Schmidt, a third-year Honours Cognitive Science of Language student, grew up on a large-scale dairy farm in Tavistock, Ont. where she saw first-hand how local food is curated and how important it is to support farm sales.
“All of our dairy is sold to a supplier in our town,” she says.
“It’s up to farmers to produce their quota for the year and sell it, otherwise an entire farm can go downhill. It’s something that we’ve seen happen to some of our neighbouring farmers,” she adds.
Farms depend on sales to keep themselves supported and up and running. By buying local and contributing to the economy of our city and its surrounding areas, you’ll be helping farmers, and helping yourself.
And as someone who spent a lifetime growing up on locally-grown food, Schmidt had something to say about the difference homegrown makes.
“There’s a huge difference! A lot of our local crops are smaller, but it tastes a lot better. Corn on the cob, my lord, don’t get me started on that! Farmers feed cities! It tastes better, and you feel healthier knowing where your food came from and what’s in it,” she says.
Local food is decidedly delicious. And shopping for products from close to home is easy and rewarding. The next time you need to go grocery shopping, consider stopping by a nearby market and picking something up from your native territory. I assure you, you will have a fresh and exciting experience.
Farmers' Market
Dos & Don’ts
DO shop around: walking into a farmers' market, especially one as large as the York Street location, can be intimidating. Take some time to walk around and compare prices and food quality. All the farmers are pretty friendly and non-confrontational, so you should be fine.
DO read the fine print: a few sellers will also be marketing outsourced produce often from the U.S. I made the rookie mistake of accidentally purchasing strawberries labeled “Product of California”- don’t follow in my footsteps. Double-check your labels before handing over your cash.
DON’T go for the biggest seller: some stands will be exceedingly larger than others, but that doesn’t mean their produce is better quality. Let me tell you, bigger is not always better.
DO ask for a sample: use your judgment with this one. Grapes, cherry tomatoes, cheese, some products are definitely conducive to sampling. But when it comes to potatoes or squash or a loaf of bread, mull over what you think is appropriate and remind yourself that this isn’t Costco.
DO bring your own reusable bag: don’t be that person who puts their fresh local produce into a bag that will sit in a landfill for decades on end.
Seasonal Foods to look for
During the months of September, October and November, you can expect to find:
- Potatoes
- Squash
- Cauliflower
- Broccoli
- Apples
- Cranberries
- Garlic
- Mushrooms
- Pumpkin
- Swiss Chard
- Turnips
- And so much more…
