Sustainable Food Framework

The College recognises its responsibility to provide healthy and sustainable food to our staff, students, and visitors.

This Framework sets out the Colleges intentions to minimise the impact of its catering operations on the environment, and to promote sustainable practices and consumption.

Framework Aims

• Commit to efficient use of energy and water throughout the food production process.
• Reduce the amount of food waste created by the Catering Department, year on year.
• Support local suppliers where possible – using fresh seasonal produce that lasts longer in accordance with our procurement approach.
• Encourage the consumption of more vegetarian and vegan foods.
• Ensure that animal welfare standards are adhered to for any animal produce purchased and to insist on Red Tractor Assured standards as minimum, where applicable.
• Only purchase free-range eggs.
• Only purchase fish from a Marine Stewardship Council certified supplier, which ensures the fish are caught from sustainable sources.
• Coffee is purchased from an independent supplier who specialise in sourcing the finest ingredients through sustainable and ethical long-term partnerships with coffee producers.
• Communicate to customers, staff and suppliers our commitment to serving sustainable food.
• Continually review our use of packaging to reduce unnecessary waste.
• Improve the infrastructure of the kitchen to remove the remaining gas appliances.

To achieve these actions, we are embedding the following through Standard Operating Procedures:

Staff Training and Support:

• We communicate our Sustainable Food Framework and standard operating procedures, targets, and action plan to the catering team.
• We include food waste reduction responsibilities in job descriptions.
• We make staff aware of the benefits of reducing food waste and sustainable procurement.
• We encourage all staff to put forward ideas for further improvements.
• We challenge and address wasteful behaviours.
• We reinforce good practice and recognise the contribution of individuals.
• We communicate our success with customers.

Measure, Track and Report:

• We set food waste reduction targets and share with all staff.
• We develop and implement a food waste reduction action plan.
• We strive for continual improvement in food waste reduction, safe food redistribution and recycling.

Smart Ordering:

• We are committed to ethical and sustainable practices.
• We check our stock and purchase only what we need.
• We buy appropriate amounts of fresh produce regularly enough to prevent it going off before use, in accordance with our contractual commitments.

Savvy Storage:

• We store newer items at the back to ensure older items are used first.
• We label existing supplies when new ones come in, with ‘Use First’ stickers.
• We use airtight containers to keep ingredients fresh – or freeze them.
• We use frozen, dried, bottled or tinned goods as alternatives to fresh, where quality is comparable.
• We review and revise shelf/storage plan frequently to reflect our menu.
• We store dairy products, cooked meat, raw meats, fish, fruit and vegetables that require chilled storage separately in the refrigerator.

Smart Menu:

• We ensure staff are familiar with the entire menu and all its components.
• We explore ways of using the same ingredients for different dishes.
• We use cooking methods for meat, fruit and vegetables and herbs that make the most of the ingredients.
• We are creative in our use of leftover ingredients and offcuts.
• We include seasonal produce where possible.
• We review our menu regularly.
• We work with our suppliers to arrange just-in-time deliveries.
• We buy non-perishable items in bulk.

Packaging:

• We avoid the use of excessive packaging.
• We only use packaging which is easily recycled.
• We offer reusable plastic glasses to audiences to take into our auditoriums.
• We offer a reusable cup scheme for our staff and students to reduce reliance on paper cups.
• We heat seal our sandwiches, in cardboard wedges to keep them fresh for longer.

Preparation:

• We avoid excess trimming of fish, meat and vegetables.
• We use scales to measure ingredients and portions.
• We ensure every dish is of a consistently high standard.
• We review preparation schedules and have a ‘fresh is best’ policy.
• We remove less popular dishes from our menus.
• We offer optional sides, to reduce plate waste.
• We keep portion sizes consistent, using standard spoons and measures.

Environment:

• We recycle our food waste into renewable energy and nutrient rich fertilizer.
• We recycle our waste oil into biodiesel.
• We donate old furniture to the local community to be redistributed or repurposed.
• We have our chopping boards resurfaced to extend their life.
• We have improved our energy efficiency by moving to induction cooking.

Action Plan:

• Create a food waste reduction plan, which is targeted, measurable, and links all processes in the Department.
• Provide nutritional training to our management team to ensure we offer a balanced menu.

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