Introducing Sustainable Food at the University of Brighton A multi-award winning approach Alasdair Walmsley, Environment Team, University of Brighton
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1 Introducing Sustainable Food at the University of Brighton A multi-award winning approach Alasdair Walmsley, Environment Team, University of Brighton
2 University of Brighton 5 Campuses Falmer, Brighton 21,000 enrolled students 2,800 staff Hastings Grand Parade, Brighton Moulsecoomb, Brighton Eastbourne
3 The University League Ranked top 25 since 2012 Achieved First Class award for 6 consecutive years
4 Sustainable Food Policy Fairtrade Procurement Drinking water Seasonal fruit & veg Milk Free range eggs Sustainable fish Plant based meals High welfare meat Waste & recycling Reduction of disposables Wellbeing Customer engagement Cutting carbon & water use Policy is reviewed annually
5 Hospitality Services at UoB 19 individual outlets Services include Restaurants, Cafes, Catered hall meals, Summer language schools, Internal hospitality, Licensed bars, and Vending machines 170 members of staff including 75 students Turnover 5m p.a. Sustainable food policy reinforces the commitment made to sustainability as a university core value, and promotes a positive contribution to local communities
6 EAT IN the catered halls food service
7 Multi-Award Winning Hospitality
8 Multi-Award Winning Hospitality Food and Drink Highly Commended
9 Green Gown Awards 2015 Food Waste n_awards_2015_food_and_drink_universit
10 Love Food Hate Waste Worked with MA student to understand the causes of waste Reduced unnecessary food waste through staff behaviour change Processed all restaurant waste by Anaerobic Digestion Went trayless, and allowed second helpings
11 bringing the veg home
12 Field to Fork A university strategy to encourage the sourcing of local and seasonal food. The university backs Community Supported Agriculture, a partnership between farmers and the local community. Strategy led to a decision to look beyond existing national supply frameworks (TUCO) and issue a tender giving more opportunity to smaller, local growers and farmers. Hospitality services source majority of fruit and vegetables from within a 20 mile radius.
13 Field to Fork Sourcing Local Food n_awards_2014_food_and_drink_universit
14 c-change: Sustainability Communications Operations related campaigns Behaviour Change campaigns Events Social media
15 Appointed Hospitality Services Green Reps to facilitate the campaign Improved awareness of kitchen equipment warm up times and application of coloured stickers. RED = always leave on AMBER = switch on x minutes ahead of time GREEN = always switch off after use
16 c-change Green Impact University of Brighton participates in an NUS scheme where teams of staff work together to carry out actions to green their workspaces. Actions are implemented throughout the year and teams are awarded a Bronze, Silver, or Gold award dependent on the number of criteria completed.
17 Online workbook
18 Green Impact Catering Workbook University of Brighton Hospitality Services has completed 2 years in a row. 1 of only 2 UK universities hospitality teams to participate. Have changed practice around waste, packaging, energy use and procurement. Led by the efforts of Jean Piper (Executive Chef), and Catering Green Reps (at each outlet)
19 Sustainable Restaurant Association One of the first UK universities to be awarded 3 stars with the SRA
20 SRA Performance Areas: Sourcing Local & Seasonal Ethical Meat & Dairy Environmentally Positive Farming Sustainable Fish Fair Trade
21 SRA Performance Areas: Society Treating People Fairly Healthy Eating Community Engagement Responsible Marketing
22 SRA Performance Areas: Environment Supply Chain Waste Management Workplace Resources Energy Efficiency Water Saving
23 Benefits of SRA membership Seen as a step up from the Soil Association Food for Life Accreditation. Requires engagement throughout the year. Provides excellent resources and phone support for issues as they arise, not just once a year audit. Represents good value for money.
24 An energetic and committed team is key to driving sustainable food initiatives Julie Baker (Director) Ex TUCO chair David Hicks (Assistant Director) Jean Piper (Executive Chef) A great staff team
25 Thanks for your time Contact us:
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