Where to eat this summer


If you are taking classes or working at the St. George campus this summer, consider yourself lucky! Majority of our cafeterias and eateries will remain open during the summer…(not to worry, the summer will arrive, eventually). The hours for each location are different, so be sure to ask your server about their summer hours.

All of these locations are open to the U of T public, and accept cash payment.

  • Alumni Cafe
  • Starbucks at the Athletic Centre
  • Mega Bites in the Bahen Centre
  • Chestnut Tree at Chestnut Residence
  • Understudy Cafe in Gerstein Library
  • Second Cup at Grad House
  • Sammy’s at Hart House
  • Innis Cafe
  • Second Cup inside Koffler Student Centre
  • Starbucks at the Medical Sciences Building (MSB)
  • MSB Cafeteria
  • Tim Hortons at MSB
  • Audrey Taylor Dining Hall at New College
  • OISE Cafe
  • Second Cup inside Pharmacy Building
  • Starbucks inside Robarts Library
  • Subway inside Robarts Library
  • Robarts Cafeteria
  • Second Cup Rotman
  • Veda inside Sanford Fleming
  • Second Cup inside Sidney Smith
  • Sids Cafe
  • Tim Hortons inside Sidney Smith
  • Reznikoff’s Cafe at University College
  • Wymilwood Cafe at Victoria College
  • Second Cup in Woodsworth College

To find out what each location is serving, download the SUMMER MAP HERE.

Carrotmob comes to Toronto!

Tomorrow (Saturday), a mob of buyers will enter G’s Fine Foods with empty reusable bags in their hands and cash in their wallets. They will purchase food items like they do on any other Saturday, and they will feel good about it. Why? The wonderful people at G’s Fine Foods have promised to use 100% of the money they make on Saturday towards increasing environmental sustainability in their store. They will also connect with Local Food Plus and their environmentally-awesome list of local farmers to provide fresh food for their shoppers. In return, the Carrotmob has promised a mob of customers to their store on Saturday.


Since G’s Fine Foods is so close to campus, we recommend that you (and your friends and family) join in the festivities tomorrow. There will be music, an after-party and a mob of environmentally aware people…fun!! And the best part is that your dollars (which you were going to spend on groceries anyways) will support an LFP farmer who treats the livestock on the farm with love, uses environmental sustainable practices on the farm, and ensures that all staff are paid a fair wage.

For more information on LFP farmers, check out the LFP website.

(Interesting fact: U of T is the first University to become LFP certified!!)


Not quite sure what a Carrotmob is?

The Carrotmob Toronto blog explains: “Carrotmob is an emerging form of activism. This is not a brutal fight – this is about partnership for change. Carrotmob is community organized consumer power that partners with businesses to reward them for their socially and environmentally choices. A “buycott”, the anti-boycott, that travels in masses to help consumers see the change they want, and rewards businesses who are willing to compete and act for profits.”


How does this Carrotmob work?

“Buycotting allows consumers to vote with their dollars,” says event organizer Nico Koenig, a graduate student in the Adult Education and Community Development Program of OISE/University of Toronto. “Through Carrotmob, people are making a significant difference in the fight for environmental responsibility – and against climate change. In these hard times, Carrotmobs are economically feasible – all we ask is that people buy groceries they would already be buying. Every dollar counts!”


Why is it important for U of T??

U of T students are part of the Carrotmob organizing team as well as the “mob” that will hit up G’s Fine Foods at the corner of Bloor and Huron.


You can find videos, cartoons, discussions, and other cool stuff on their website:


Are you a muncher or a starver during exams?

Dear UeaTers,

It was three years ago when I was sitting in the library, just like you, dreading the upcoming exam period. I had a short attention span coupled with terrible eating habits. When stressed, I ate donuts, muffins, cookies, croissants, chips, and twinkies (okay so I had a sweet tooth!). I was the stereotypical “muncher”. I would study for an hour, daydream for the next hour, eat a couple of cookies, check my Facebook for 30 minutes, go get a slice of pizza, and call it a night. My mouth had to be constantly chewing to make my mind work. Or so I thought!


My study-partner, however, was quite opposite. She fretted for two hours, made a “To Do” list, fretted some more, studied an hour, and ate nothing because she felt sick during exams. She was the epitome of a “starver”.


At this point, you may want to review your own study habits and figure out if you are a starver or a muncher.


On the last day of exams, I (4 lbs heavier) and my friend (4 lbs lighter) would crash, complain, and sleep for a week.


One night, two days before my Physics exam, I had my “light-bulb” moment (appropriate timing, no?). I woke up at 6am, went for a 15 minute jog, showered and got myself a nice big breakfast of eggs, oranges, toast and coffee. Suddenly energized, I grabbed a bag of blueberries and opened up the books. By noon, the blueberries were gone, my white t-shirt had one purple smudge, and I was 6 chapters smarter. I took an hour long break, had a nice meal of steamed veggies, mashed potatoes, and chicken breasts, yumm. And lots of water. Another four hours with the books, dinner and 5 more chapters later, I felt like a new man! (err, woman!).

The point of all this is that if I treat my body right, it functions well, specially during exams. On that note, read on for 10 simple ways you can change your eating habits and conquer those exams! 



  1. Don’t wait until exam week to eat healthy. If your body is used to twinkies twice a day, it will not understand why you are eating an apple instead. You have to give it time and let your body get used to apples! So try to keep your diet healthy throughout the year. Yes you can eat twinkies sometimes, but allow your body to extract the goodness from fruits everyday…that will keep your blood sugar regulated, and you will not feel lightheaded or tired
  2. Keep snacking. Nuts, berries, apricots, raisins, yogurt….eat something small every three hours! Again, it keeps your blood sugar and energy constant.
  3. Try to cut back on coffee. If you must have coffee, go with decaf. Cappuccinos and lattes are the devil. Instead, ask them to fill half your cup with milk and top it with decaf coffee and very little sugar. Or try teas. They keep your stomach feeling like it’s full.
  4. Do sleep. Eight hours, ten hours, whatever is normal for you. There is nothing as important as getting your daily sleep fix.
  5. Drink a lot of water, Keep a bottle close at hand, and take a few sips every fifteen minutes.
  6. Relax! Worrying will not make things go any smoother. Try meditation or yoga for a few minutes each day.
  7. Exercise, for a few minutes each day. It helps bring up the motivation levels, clears out your head, and keeps your heart smiling (I mean pumping).
  8. Do not skip meals. Even if you are a starver, you have to eat. Don’t let stress get in the way of your appetite. Your three main meals a day should be spaced out…and try to not look at a book while eating. A meal should be a way to wind down, treat yourself to something yummy, and not think!
  9. Chew gum. It keeps your mouth busy and has very little or no calories.

Best of luck!!

Easter Eggs with Natural Dyes

Easter is 5 days away. The stores are packed with chocolate eggs, and hollow chocolate figures of Bart Simpson, the Transformers and bunnies. Some of you may claim to be too grown up for Easter egg hunts….but we at UeaT encourage all UeaTers to indulge in egg decoration and hunts. Maybe even hold an Easter egg hunt across campus!


Before you set out to buy food colors and dyes for your egg decorating ventures, try out some natural dyes. You probably already have some of the ingredients needed.


Boil your eggs like you usually do, and leave them in the refrigerator overnight. Boil one cup of water with a small amount of your “color ingredient” until the water picks up the color. Strain the mixture, pour it over your eggs and cover for an hour. The longer you leave the eggs in the dye, the darker the color will be (but it will also seep into the egg, so it may not be a good idea to eat them).

The “color ingredients” can be a range of different spices, fruits, berries, vegetables, and teas. We like to use cherries (pink), blueberries (blue), instant coffee (brown), spinach (green), paprika (orange), grape juice (purple), cranberries (pink), powdered turmeric (yellow) and rooibos teas (orange). You can find a larger list here.

Send us your best colored egg pictures and we will add them to this space!

Countdown to GREEN DAY! Part deux

Adding to the last post, U of T’s Water Initiative is also underway. Campus partners encourage the use of refillable water canteens or bottles. There are filtered water stations in cafeterias, and water fountains in almost every building on campus. You can fill your canteen at any of these locations for free: save yourself some money and keep plastic bottles out of the landfills.

If you are almost convinced to switch to stainless steel canteens, check out The Good Human to be fully convinced.


Countdown to GREEN DAY

What better way to welcome the spring than to go green! Green Day is coming up and we at UeaT need your help to reduce our environmental footprint.
The Lug A Mug campaign  is in its second year now, and continues to be a huge success thanks to the students, faculty and staff at U of T. 
If you haven’t already made the switch to reusable containers for your coffee or tea, now is the time to begin! You save $0.25 each time you purchase coffee or tea in your reusable mug; you help the University, the city, and the global environment; and given the funky patterned mugs that are out in the market now, you get to accessorize!


Dear UeaTers,

We are super excited to announce the


You asked for affordable food options on campus, and we are bringing them to you. During March, you will be able to find a complete meal for only five dollars (including taxes) at one of the locations listed below.
On Monday, $5 will get you a Local Sustainable Burger (made with local ingredients!) with Small Fries and Fountain Pop.
On Tuesday, bring your $5 bill to Sid’s Cafe (Euro Market) for a Sandwich of your choice, a Soup of your choice and a Fountain Pop.
On Wednesday, the staff at Howard Ferguson Dining Hall (at University College) will serve you a Veggie or Chicken Wrap with a Fountain Pop for only $5.
On Thursday, hop over to Veda in Sanford Fleming for their famous Stuffed Naan Sandwich (with chutney) and a Can of Pop.
On Friday, MSB is serving Pasta from the Pasta Bar, Garlic Bread and Fountain Pop.

Try it out and let us know what you think. Depending on your feedback, this program will continue into next year.


Lug a Mug

Last year, you saved 76,561 cups from ending up in landfills by using reusable mugs at the various coffee counters. You also saved $19140.25 by reusing your mug.

This year, we are aiming for 100,000 cups being replaced with reusable mugs. Can we do it??

Foods of Black History Month

Hello UeaTers!
Reading Week is almost over, and we would like to welcome you back with a nutritious, well balanced, and absolutely delicious menu celebrating Black History Month.

(click on the image twice to make it larger, and to print it).

February is Black History Month, a month to remember and celebrate important people and moments in the history of the African diaspora. To celebrate this month, UeaT is serving up three special Black History Month menus on Thursday, February 25, 2010, each at a discounted price.

The African Menu features East African Vegetable Stew and Cumin Scented Rice. The African menu will be available at Chestnut Residence (open to all U of T members), Robarts Cafeteria and Veda (in Sanford Fleming).

The Caribbean Menu features Jerk Chicken, Peas and Rice with Creamy Coleslaw. This Caribbean meal will be available at Sid’s Cafe (in Sidney Smith Hall), Sammy’s Student Exchange (in Hart House), The Buttery (at Trinity College), and the Victoria College Cafeteria.

The North American Menu includes Southern Fried Chicken, Collard Greens, Corn on the Cob, and Cheese Corn Biscuit. This North American Menu will be served at Medical Sciences Building Cafeteria and Howard Ferguson Dining Hall (at University College).

In addition, the Fresh Food Company at New College will be serving a special Black History Month themed lunch from 11:30am to 1:30pm.


dark.creamy.yummy ChocoSol at the Farmer’s Market

Tomorrow, Wednesday afternoon, the U of T Farmer’s Market will be running inside UC from 2:30pm until 5:30pm. Among the fabulous local farmers, we have a chocolatier with an amazing story.

Mathieu is one of the people who works at ChocoSol: local chocolatiers who produce pedal-powered, stone ground chocolate right here in Toronto. We asked Mathieu to give us a quick introduction to ChocoSol, and here is what he had to say:


We are ChocoSol Chocolatiers. We make stone-ground dark chocolate directly from the cacao bean here in Toronto. We make locally processed chocolate which is made in a traditional Mexican style instead of an industrial factory. Traditional Mexican chocolate is like the “Drinking Chocolate Pucks” (sold at the market) which are used to make chocolatey which is a traditional form of Mexican drinking chocolate. Chocolatey comes from the word xocolatl which means “bitter drink” in Mayan. We draw our inspiration from the tradition of chocolate from the region the chocolate is grown in. Our project in Toronto has an educational component. We try to connect people here with the tradition of cacao and inform them of where chocolate comes from. We also combine this chocolate with local Toronto ingredients like local hemp seeds from Peterborough and locally grown chillies and mints, some of which are grown on our green roof. It’s a wholesome dark chocolate that is ecologically produced, nutritional and delicious. You can come out and try the chocolate any time- we have free samples here. We are here every Wednesday. Everything is done on bicycles around the city, so we are all over the downtown core.


They encourage volunteers to join ChocolSol and participate in the production of chocolate the way it has been done for centuries in the Mayan regions. There are no skills needed, and no predetermined hours. It is a great way to connect with the food you consume. Feel frère to ask Mathieu about volunteering, and to try some of the free chocolate (by the way, the vanilla seed chocolate is to die for!).


So drop by the Farmer’s Market tomorrow afternoon, bring your own mug, sip on some of the best hot chocolate in town and learn about chocolate-making, from the fields in Mexico to the Farmer’s Market at U of T.