Vice-Chancellor s Executive 23 April 2012, Min 12/88. Review date Edition no. ID Code. No Yes No

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1 Sustainable Food Policy October 2011

2 Document title Sustainable Food Policy October 2011 Document author and department Nick Leach, Head of Catering Services Approving body Responsible person and department Emma Woollard, Director of Finance, Directorate Date of approval Vice-Chancellor s Executive 23 April 2012, Min 12/88 Review date Edition no. ID Code April EITHER For public access online (internet)? OR For staff access only (intranet)? Yes 3 Yes For public access on request copy to be mailed Password protected Yes 3 No Yes No 3 External queries relating to the document to be referred in the first instance to the University Secretary: telephone +44 (0) or university.secretary@port.ac.uk If you need this document in an alternative format, please contact +44 (0) The latest version of this document is always to be found at: policyandstrategydocuments/filetodownload,130593,en.pdf

3 Sustainable Food Policy Executive summary The University recognises its responsibility to carry out its procurement activities in an environmentally and socially responsible manner, whilst also encouraging healthy and sustainable food production and consumption. We will strive to incorporate environmental and social consideration into our product and service selection processes. We recognise that it is our responsibility to encourage our suppliers to minimise negative environmental and social effects associated with the products and services they provide. We also strive to ensure that local and smaller suppliers are not discriminated against at the procurement stage, and that they are actively encouraged to participate in tendering opportunities. 1. Current achievements to be maintained 1.1 Fairtrade Fairtrade status was awarded in The University is committed to using Fairtrade products and ingredients wherever possible and continue to be actively involved in raising awareness of Fairtrade through promotions and events. University of Portsmouth coordinates a Fairtrade Steering Group, which is open to all staff and students throughout the University. 1.2 Procurement Decision making is based upon a balance between economic, social and environmental factors and how to achieve best value for money. Where appropriate, local and smaller suppliers are encouraged to participate in tendering processes and are provided with advice and guidance. The number of supply agreements with locally based companies continues to increase and particular emphasis is placed on locally sourced fresh ingredients. 1.3 Drinking water In order to provide an alternative to bottled water, mains water drinking facilities have been installed in some larger central food service outlets. The mains water installations are designed to allow customers to fill cups and bottles. 1.4 Seasonal fruit and vegetables Wherever possible, menus are planned to utilise seasonal produce grown locally or in the UK. Where this is not possible, in consultation with our fruit and vegetable supplier, we always seek the most suitable alternative produce. Recognising the importance of orchards to biodiversity we also support the stocking of orchard fruit when in season and juice products throughout the year. 1.5 Free-range All whole eggs and egg based products purchased are from a free-range production system. We aim to use 100% freerange chicken products within the next five years. Milk served is 100% organic. 1.6 Reducing consumption of meat and dairy products As part of the Part Time Carnivore movement; Meat Free Mondays have been introduced to aid the promotion of the benefits of a meat reduced diet. The range of vegetarian options has been increased and will be monitored to continuously reduce the amount of meat and dairy produce served by replacing with other sources of protein not of animal origin such as beans and pulses. 1.7 Waste and recycling Waste oil is converted into biodiesel and used in the Catering delivery vans that operate within the University campus. We are also committed to recycling as much as possible within the confines of the current waste contract. UNIVERSITY OF PORTSMOUTH SUSTAINABLE FOOD POLICY OCTOBER

4 1.8 Food packaging The University actively seek to reduce the amount of packaging used in both sales items and the supply chain. Where possible, we seek to utilise materials that are recyclable, or less harmful to the environment. We have also created a mug for life scheme that reduces the dependence on disposable cups. 1.9 Wellbeing The University has an active Wellbeing and Engagement Steering Group which champions many student and staff wellbeing initiatives. It is a cross-party group which includes HR, Sport and Recreation, Health and Safety and Campus Services. The Sustainable Food Policy has been recognised by the group as a good base for continued promotion of health and wellbeing from a food perspective. Healthy eating and the provision of food and beverages that support a healthy lifestyle are central to the Sustainable Food Policy. The University is part of the Slow Food on Campus group, which is a global, grassroots movement involving thousands of members worldwide. It links the pleasure of food with a commitment to the community and environment that it was grown and produced in Training The University recognise its responsibility as an employer to inform and train catering staff to purchase food sustainably. This is achieved through weekly meetings and externally provided training. All staff are made aware of the certification systems held by the department and their relevance for food production and food products. 2. Aims 2.1 Bottled water We aim to provide filtered mains water presented in bottles or jugs for functions, meetings and events from Higher welfare meat (organically certified or Freedom Food certified or equivalent) We aim to ensure that meat served is, as a minimum, Red Tractor Farm Assured by January The percentage of higher welfare meat served will be monitored with the aim to increase that percentage annually thereafter. 2.3 Sustainable fish We aim to discontinue purchasing any fish which are on the Marine Conservation Society (MCS) red list by January We will seek to serve Marine Stewardship Council (MSC) certified fish and maximise use of fish on the MCS fish to eat list by January We will also strive to find menu alternatives to tuna and ensure that all tinned tuna utilised will be pole and line caught skipjack and/or yellowfin as a minimum. We will promote the use of under utilised species and actively participate in programs to find markets for by-catch of species where robust data is available on the sustainability of stocks that would otherwise be discarded. 2.4 Waste and recycling We will continue to engage with colleagues in order to find recycling solutions for catering outlets and continue to investigate solutions for recycling food waste. We will seek to engage with suppliers with the aim of reducing the amount of packaging involved in the supply process, e.g. requests for the use of reusable crates instead of cardboard boxes. 2.5 Reducing energy and water use We are committed to work with colleagues across the University to implement the University Carbon Reduction Policy. This work will include behavioural coaching with catering staff, a review of equipment maintenance contracts and the suitability of current food production and cold storage equipment. 2.6 Procurement We aim to encourage the future inclusion, where possible, of effective, sustainable criteria in all Southern Universities Purchasing Consortium (SUPC) and The University Caterers Organisation (TUCO) tender specifications. 4 SUSTAINABLE FOOD POLICY OCTOBER 2011 UNIVERSITY OF PORTSMOUTH

5 2.7 Policy review and publication The Sustainable Food Policy will be reviewed and updated annually. The policy will be published in a central location that can be accessed by all stakeholders. 2.8 Reduction of carbon footprint The University recognises its responsibility to reduce its carbon footprint and has worked closely with suppliers to cut down on food miles through local purchasing and delivery collaboration where possible. We continue to work within the Environmental Policy framework to meet the University s goals on carbon reduction. Postscript For the purposes of this Policy, The University applies to all food production and food service activities across halls of residence, coffee shops, restaurants, delivery and vending services which are managed and operated by the University of Portsmouth. The University will actively seek to engage with all stakeholders and customers in the continued development of our policies and procedures in respect of sustainable food procurement. UNIVERSITY OF PORTSMOUTH SUSTAINABLE FOOD POLICY OCTOBER

6 University of Portsmouth Vice-Chancellor s Executive University House Winston Churchill Avenue Portsmouth PO1 2UP United Kingdom T: +44 (0) F: +44 (0) E: university.secretary@port.ac.uk W: MD