The Silhouette

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Best movies and albums of 2010 See ANDY, pgs. D6 & D7 McMASTER UNIVERSITY'S STUDENT NEWSPAPER

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THURSDAY, JANUARY 20, 2011

EST. 1930

FROM CAMPUS TO YOU AND BACK AGAIN

VOLUME 81, NO. 16

CAMPUS FOOD GOES

Food service workers accept deal, end strike FARZEEN FODA ASSISTANT NEWS EDITOR “What kind of jobs will there be in Canada if unions don’t stand up?” asked Ted Mansell, Executive VicePresident of SEIU Local 2, in light of the union’s new deal with McMaster University. The agreement put an end to the strike that began on Jan. 7. The Hospitality workers’ strike came to an end on Jan. 16, after a meeting on the fifteenth at which officials of SEIU Local 2 (Hospitality) encouraged its members to accept the tentative agreement which had been on the table since the day before that. The union represents over 170 hospitality workers at McMaster, of which 115 were present at the time of the vote. An overwhleming 90 per cent of voters choose to accept the tentative agreement. “We are very pleased that we were able to win this battle on behalf of the middle class and on the behalf of workers in Hamilton,” said Mansell. As the strike continued and the picketing began, the University made sure to keep business running as smoothly as possible around campus. “With any contract, we’re always looking at stability of costs and sustainability of the operations and our ability to continue to provide the type of services that students want and that the campus community needs,” said Andrea Farquhar, Public Relations Director for McMaster University. Security was of utmost importance and numerous accommodations were made for students with meal plans during the strike. Available food venues were running at full capacity to serve students, and traffic moving in and out of campus was regulated. A picket line protocol was established early during the strike to ensure that security vehicles and essential services were able to enter and exit the McMaster campus without delay. Hospitality service workers at McMaster are now back to work, and business has resumed as normal. In the wake of the strike lie feelings of disappointment and anger on the part of McMaster Hospitality employees. “Our hospitality workers love the students but have very little respect for McMaster as an employer after this fiasco,” said Mansell adding that, “In Canada we pride ourselves on being more humane and more progressive and I think that is why this is such a shock … in an institution of higher education what would you expect: more progressive thinking and a more progressive approach.” Mansell further stressed that the betrayal workers felt from the University and the outcome of the strike has left McMaster’s Hospitality workers much more committed to the union. “They are more unified and loyal to the union than they ever have been in the 30 years of being unionized workers. It’s unfortunate that it took a strike to

With food service workers back on the job, efforts to promote eco-friendly practices at Mac’s eateries have been restored, but there’s work still to be done. A student-driven push for green alternatives may be needed to reshape the Hospitality Services business model.

• PLEASE SEE UNION, A3

SAM COLBERT

SENIOR NEWS EDITOR

“Food on campus is one of my favourite topics of conversation,” smiled Mary Koziol, president of the McMaster Students Union (MSU). The early months of her presidency were defined in part by her work to bring a farm stand to campus last summer. Efforts to integrate the stand into the food system already in place at the University had been tried previously and met with some frustration, but Koziol was able to make use of her elevated position to get it done. “I think there definitely were some barriers,” she said in an interview with the Silhouette. “But I found in general that, since I started working on the project, [Hospitality representatives] were very receptive. I think they really liked the idea of having it institutionalized within the MSU.” Koziol was motivated by her desire to give students fresh, locally grown, organic foods and, in doing so, promote a healthier and more environmentally friendly student body. She made the case that students and food service workers alike would get behind the initiative. For the most part, they did, but her reasons for the stand were not immediately clear to all students. “Some of the barriers that I’ve found with the farm stand have actually more so come from students; students not understanding the concept and saying... ‘Why is it any more expensive than the grocery store?’ “Students aren’t necessarily willing to pay more,” she added. “There’s a margin who are, and then there’s a margin who might be if they understood it a little bit more.” One of Koziol’s key supporters through the process was

Leigh Laidlaw, Chef Manager at Bridges Café, and Sustainability Ambassador for Hospitality Services. He too was aware of the compromises that come with environmental measures. He has taken charge of bringing biodegradable containers, corn-based cutlery, composting, energy efficient kitchen appliances and local food to campus, but has had to recognize the financial costs. “Unfortunately, a lot of these initiatives, they’re a little bit more expensive,” he explained. “Nine times out of 10, you’re going to find that when something has come to you in a recycled format or when there’s a low carbon footprint, or it’s organic, or it’s local, there’s usually a price tag attached to it.” Other practices at McMaster include offering discounts on beverages when the customer has a reusable mug, and encouraging students to transfer food from plates to Tupperware rather than using take-out containers and use of more recyclable material. Additionally, Laidlaw is considering campus-wide composting and reduction of supply trucks on campus. “I’m always open to suggestions,” he offered. Despite the willingness of people like Laidlaw, Hospitality Services tries to stay realistic. McMaster was hesitant when Koziol, along with Kate Whalen of the Office of Sustainability, approached the school with Local Food Plus, which provides a free service to help organizations integrate locally grown food into their menus, but requires that the organizations commit to certain targets. The University of Toronto has taken advantage of the service, so Koziol was optimistic about bringing it to McMaster. “There wasn’t really any bite,” she said. “[Hospitality] didn’t • PLEASE SEE STUDENTS, A3

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