Our Future First: sustainable food on campus

There’s plenty happening to make sure the food available on campus is sustainable.

Whether it’s everyday dining, menus for meetings or events, or a lunchtime treat at a café or bar on campus, serving food and drink in a way that limits the impact on the planet is central to the University’s catering operation.

In March 2020, the University committed to the Menus of Change Universities Research Collaborative, becoming the first UK member of the global programme. It sets out 24 principles for sustainable catering, from how we source our food and treat suppliers, how menus are designed and food is prepared, to how waste is managed and more.

Some of the ways we eat sustainably include:

• More plant-forward meals are included in all of our menus, increasing choice. Meat may be included as an element of the meal but wouldn’t be the main feature. Meat dishes are still on the menu, but plant-forward options are discounted at a number of University outlets to encourage colleagues to choose them.
• The University is committed to source as much as possible from UK farmers, including beef from our own farms. Our Minimum Purchasing Standards consider locality, first prioritising local sources, then regional, then national.
• Care is also taken around the carbon footprint of products grown under glass in the UK vs the sun in warmer climates.

For a full run down of how the University works to fulfil all 24 principles of Menus of Change, visit the sustainability pages of the Hospitality website.

We have also been awarded two-star fair trade status, confirming our commitment to improving the livelihoods of farmers and food producers by paying fair and sustainable prices.

What can I do?

We can all make conscious choices to eat and drink more sustainably at work. Here are a few ideas.

Dining on campus

University outlets all offer sustainable choices. Choosing plant-forward options is an easy way to enjoy tasty food that’s good for you and the planet - and save money too.

Meetings and events

Think about your food choices when planning catering for University events. Perhaps you could order fewer or no meat options. Think carefully about numbers: it’s easy to over cater and be left with food waste, not to mention added costs.

You can also avoid packaging waste by choosing tap water for your meetings. When you order catering from the University’s Delivered Menu, you have the choice of using sustainable tap water for your event, if you have glassware, cleaning facilities and a tap available. Bottled water is available to order if you need it, but it’s worth finding out if your team can obtain and store reusable serve ware and make the switch to tap water.

The Hospitality team can help you order the right options for your meeting or event.

Reusable cups

You can refill your water bottle at water stations across campus. You’ll also avoid the 50p disposable cup tax at University cafes and bars if you bring your own reusable mug for hot drinks.

Sustainability Champions are on hand across the University to help you to make sustainable changes. For more information about the champions, visit the Our Future First website.