The University is committed to delivering sustainable and nutritious food to all students, staff and customers to all our campus outlets. These commitments are mirrored by the Students’ Union within their shops and cafes. Our Sustainable Food and Fairtrade Policies outline our ambitions on the food on offer whilst taking action to ensure those producing the ingredients are treated fairly.
Sales data is monitored, and the policies are reviewed annually via the Sustainable Food Steering Group, reporting progress to the Sustainability Management Board.
The food at the University is provided by Grayson’s, Sodexo and The Student Union. We also seek to use our buying power as a University to support local producers and businesses.
It is important to ensure we work with the best partners to deliver the most sustainable food that we can. To help this we have strict procurement requirements when we retender our catering contract (this was last retendered in May-July 2021). Our Invitation to tender requires: The Contractor/ Partner will as a minimum:
- Re-accreditation with Food for Life Gold within 3 months of contract start date.
- Commit to the university Sustainable Food Policy, Sustainability Policy, Fairtrade Policy, Carbon Management Plan from contract start date.
Every three months we meet with catering partners, key UoG staff including the sustainability team and student representatives to ensure that progress against the our Sustainable Food and Fairtrade Strategies are being met and ensure that progress is reported via our Sustainability Management Board and review. Catering is within the scope of our Environmental Management System and our caters on site operations and progress against Policy targets are audited. A case study of sustainable improvements made at one of our outlets, The Dome (Avery Hill) can be found here.
Our 2022/2023 Commitments
- Increase our reuse rate throughout the catering outlets
- Continue our disposable-cup free initiatives at Queen Mary and Pilkington
To maintain the following accreditations:
- Fairtrade Foundation University
- Food for Life Gold
- Marine Stewardship Council Award for Sustainable Fish
Awards & Accreditations
- An accredited Fairtrade University from 2011 and attaining Level 1 of the new Fairtrade University accreditation in 2022
- Since 2015 for all years but one we have achieved Food for Life Gold across all outlets and menus
- Since 2014 our outlets have only provided MSC certified fish meals.
- Multiple student projects have been commended at the Green Gown Awards in the Food & Drink Category.
- Click here to find out more about these achievements.
Sustainable Food Initiatives
The University is committed to using, selling and promoting Fairtrade products through all its outlets. Fairtrade is all about getting better and safe farming working conditions, and for us high quality, ethically produced products. Check out our dedicated Fairtrade Page to learn more, and get involved with our annual Fairtrade Fortnight event, illustrating the importance of treating farmers fairly.
Our reusable cup sales have increased by 5% as of March 2020, but this still only accounts for 20% of all sales. Unfortunately, our reuse rate is only at 16% and therefore a tax is being implemented to try to increase it. Read more about it here.
Please remember to always bring your reusable cup. If you don’t have your own cup, do not worry, there is a variety to choose from at each outlet! Only £2.95. A couple of students also created an innovative idea, The Reuse Race in 2018, whereby the more sales in reusable cups, the bigger discounts for the collective.
Ditch the Disposable
2.5 billion disposable cups are thrown every year. We are asking all students and staff to pledge to ditch their disposables and bring their own reusable cups. To further combat this concern, two of our cafes (Queen Mary in Greenwich and Pilkington in Medway) have gone disposable cup free!
Don’t forget to check around the café, you may come across a small small signposted tray with bags of coffee grounds. Coffee grounds make excellent fertiliser for gardens, so please do take a bag or two. You can add the grounds to a compost bin or directly into the soil, and they can even help to keep the slugs and snails away. It may not seem much, but hundreds of bags will be used over the year, so this saves on waste and helps you to go organic in the garden.
The University has water fountains dotted around the campuses as well as free water stations in all catering outlets. Use the links below to find out where they are on each campus:
- Avery Hill
Community Growing Spaces
You can ‘grow your own’ at Avery Hill’s Southwood Site Community Edible Garden. Students and staff and welcome to volunteer and learn how to grow fruit and veg, make friends get some exercise and fresh air. Interested? – Follow this link for more information.
Our Stockwell Street building also has large fruit and vegetable gardens that are tended to by students and staff and is part of our wider urban agriculture research.
Catering staff are utilising raised beds at the lower campus in Medway to grow fresh herbs that are included in their delicious home made dishes.
We have beehives at all campuses with Avery Hill campus produced honey for sale at the Village Shop.
Look out for our orchard planted through support by the Orchard Project. It’s located across from the Edible Garden (below the tennis courts). Visit from July when the apple and pear and other fruits begin ripening. If you are interested in learning how to prune orchard trees then get in touch.
Make Your Change
As part of our Make Your Change Initiative we are asking students and staff to make a positive difference through actions to reduce the carbon footprint associated with the university’s catering.
With the meat and dairy industry producing 60% of agriculture’s greenhouse gas emissions, cutting down on meat consumption can bring huge environmental benefits. Global meat consumption has risen by 600% since the 1950s compared with a 160% population increase.
A study carried out by Oxford University’s department of public health found that eating meat no more than three times a week could prevent 31,000 deaths from heart disease, 9,000 deaths from cancer and 5,000 deaths from stroke, as well as save the NHS £1.2 billion in costs each year.
f someone eating more than 100 grams of meat a day simply cut down to less than 50 grams a day, their food-related emissions would fall by a third. That would save almost a tonne of CO2 each year, about as much as an economy return flight between London and New York.
Greenwich’s catering suppliers now provide a much larger range of vegetarian and vegan options and partake in meat free days during Veganuary and Green Week.
So why not try a meat-free day and even that one portion will make a difference.
For more information on sustainable food at the University please contact the group through email@example.com