Healthy and Sustainable Food Policy Statement

Transcription

1 Healthy and Sustainable Food Policy Statement Version Number 3.0 Effective from 20 May 2016 Author: Environmental Sustainability Officer Estates, Facilities and Information Technology

2 Document Control Information Status and reason for development Replaces previous versions to incorporate new template and document control Revision History: (most recent first) Author Summary of changes Version Authorised & Date Rebecca Bennett Rebecca Bennett Kathryn Ramsden Update on new document control template V3.0 Incorporated healthy food commitments in liaison with Student Life Healthy Lifestyles team V2.0 Sustainability Board, April 2014 Document created V1.0 Sustainability Board, October 2010 Policy Management and Responsibilities: Owner: Others with responsibilities (please specify): This Policy is issued by the Environmental Sustainability Officer, who has the authority to issue and communicate policy on sustainable development. All subjects of the Policy will be responsible for engaging with and adhering to this policy. Have you completed formal assessment with the following advisory teams: Equality Analysis (E&D, HR) Equality Initial assessment form 1. Any policies and procedures developed as a result of this will be subject to an initial equality assessment. Legal implications (LPG) Information Governance (LPG) Student facing procedures (QEO) Consultation: Staff Trades Unions via HR Students via USSU Relevant external bodies (specify) 2. N/A 3. N/A 4. N/A 1. N/A Authorisation: Authorised by: University Sustainability Board Minor changes to the policy may be authorised by the Chair of the Sustainability Board on behalf of the Board. Date authorised: TBC Effective from: 20/05/2016 Review due: 1 st October 2016 Document location: University Policy & Procedure Pages Document dissemination and communications plan: Environmental Sustainability website Environmental Sustainability staff induction Page 2 of 5

3 1.0 Purpose The University, under external contracts, provides food services across all campuses through retail catering outlets, hospitality, conference and event catering. We recognise our responsibility to offer healthy and sustainable food choices to our customers and incorporate environmental, ethical and social considerations into the products and services we provide. Our customers include students, employees, external visitors and contractors. We encourage our contractors and suppliers to minimise negative environmental, ethical and social effects and increase positive environmental and social impacts, associated with the products and services they provide. 2.0 Scope This Statement applies to all members of the University community including (but not limited to): Students; Staff; Contractors and Associates carrying out work on behalf of the University. 3.0 Policy Statements University of Salford through its Environmental Sustainability Policy Statement for Estates, Facilities and Information Technology division is committed to taking account of the environmental implications of all its actions. The University aims to ensure that the adverse environmental impacts of its actions are minimised, and opportunities for delivering environmental improvements are maximised. Healthier, ethically sourced, more sustainable food can help to encourage lifestyle changes both in and outside the University, leading to a positive impact on health and wellbeing, as well as the environment. Healthy Eating has a key part to play in good mental and physical health, and is therefore an important priority for our staff and students. We support our students and staff in maintaining healthy lifestyles which supports them to reaching their full potential. We are also committed to making a contribution to the health and wellbeing of our wider community and we recognise the benefits for our local, national and international communities through local food sourcing and international schemes such as Fairtrade. Our policy is based around working towards the 7 principles 1 of sustainable food outlined by Sustain 2, the Alliance for Better Food & Farming. Sustain advise that food should be produced, processed and traded in ways that: Contributes to thriving local economies and sustainable livelihoods both in the UK and, in the case of imported products, in producer countries; Protects the diversity of both plants and animals (and the welfare of farmed and wild species), and avoids damaging natural resources and contributing to climate change; Provides social benefits, such as good quality food, safe and healthy products, and educational opportunities. 3.1 Objectives: a. Ensure that sustainability criteria are included in specifications to suppliers and are considered in the award of contracts b. Source food and other products locally and seasonally where practically possible in order to sustain the local economy and reduce environmental impacts c. Encourage the use of food from farming systems which minimise harm to the environment, such as organic and LEAF. 1 Serving Up Sustainability - How restaurants and caterers can provide greener, healthier and more ethical food 2 Sustain the Alliance for Better Food & Farming advocates food and agriculture policies and practices that enhance the health and welfare of people and animals, improve the working and living environment, enrich society and culture and promote equity. Page 3 of 5

4 d. Reduce the amount of foods of animal origin (meat, dairy products and eggs) and promote meals rich in fruit, vegetables, pulses, wholegrains and nuts. e. Ensure that foods of animal origin are produced to high environmental and animal welfare standards, such as free range, Freedom Foods and Red Tractor. f. Use fish which are demonstrably sustainable and raise awareness of alternative species. g. Use Fairtrade products where applicable, actively support Fairtrade Fortnight and provide year round information and products which support Fairtrade initiatives. h. Avoid bottled water and instead serve plain or filtered tap water in reusable jugs or bottles, to minimise transport and packaging waste. i. Reduce the environmental impact of our operations by increasing energy efficiency and recycling in our kitchens and outlets. j. Support students and staff in maintaining healthy lifestyles; Promote health and well-being by offering generous portions of vegetables, fruit and starchy staples like wholegrains, cutting down on salt, fats and oils, and cutting out artificial additives in catering outlets as well as by educating staff and students on Healthy Eating, through health promotion advice, information, and events and providing access to affordable fruit and vegetables on campus. k. Support related community projects such as Incredible Edible. l. As a minimum meet the Bronze standard of the Food for Life Catering Mark in our major outlets: - Meals contain no undesirable food additives or hydrogenated fats - 75% of dishes are freshly prepared from unprocessed ingredients - Meat is from farms which satisfy UK welfare standards - Eggs are from cage-free hens - Menus are seasonal - Training is provided for all catering staff - No GM ingredients are used - Free drinking water is prominently available - No fish is served from the Marine Conservation Society (MCS) fish to avoid list - Information is on display about food provenance - All suppliers have been verified to ensure they apply appropriate food safety standards - Caterers can demonstrate compliance with national standards (where applicable) m. To establish a programme to meet the Silver standard of the Food For Life Catering Mark in our major catering outlets. The Silver standards cover sourcing environmentally sustainable and ethical food, championing local food and making healthy eating easier. This policy has been developed by the Environment and Sustainability and Healthy Lifestyles Team based in Estates, Facilities and Information Technology and StudentLife Divisions respectively. We will communicate this Policy and its outcomes to all stakeholders, and review the Policy periodically to ensure that it is up-to-date. Page 4 of 5

5 4.0 Related Documentation The following documents can be found on the University Policy & Procedure pages or under P via the Staff Channel A-Z index. Carbon Management Plan Waste Management Plan Sustainable Construction Policy Biodiversity Management Plan Fairtrade Policy Healthy & Sustainable Food Policy Page 5 of 5