We recognise that it is our responsibility to encourage our suppliers and contractors to minimise negative environmental and social effects associated with their products and services they provide.
We will also strive to ensure that local and smaller suppliers are not discriminated against in the procurement process and specifications; within the parameters of our overall purchasing strategy. We have key performance indicators aligned with our sustainable food strategy written into our catering contract. The University has set a number of targets and objectives to help us achieve these aims within an annual sustainable food action plan.
Sustainable food targets
Sustainable food SMART targets 2019/20
- Promote part-time Carnivore campaigns with a target of 200 new sign ups in Go Green Week 2020
- Increase Fairtrade lines stocked year on year by 10%
- 75% of dishes served over the counters are freshly prepared on site
- Retain Sustainable Restaurant Association 3 star certification
- Retain MSC status
- Implement Green Impact Excellence project for 2019-20 introducing reusable takeaway containers in the main catering outlets.
- Implement SU Eatable One Planet Plate during 2019-2020 research project with Sustainable Restaurants Association
The University of Worcester caterers, Aramark, are continually extending the range of healthy foods on offer in our dining facilities which are based on the St John Campus. The catering contract includes key performance indicators which are monitored regularly on the following: energy, water, food waste, packaging, local sourcing, recycling, reducing negative environmental impacts, promote positive societal and ethical impacts commonly associated with food products and services, single use plastics, reusable cups. We are really pleased they have achieved the Aramark Soil Association Food for Life accreditation, Marine Stewardship Council certification for fish, and are working in partnership with these local suppliers:
Skills for Tomorrow
Aramark support our schools Skills for Tomorrow annual conference by helping in the food workshop and helping with our cob oven. They also provide locally sourced menus and for their Green Impact excellence project have teamed up with grounds staff to provide a design and build movable herb garden reused from discarded pallets and builders sand bag. This year’s project involves introducing reusable takeaway containers.
An exciting food project this year saw the creation of a cob 'earth' oven built by design students as part of their Green Design module on the University student and staff allotments. There have been many pizza parties this year using the oven and picking food directly from the allotments. The student Residential Life Team used the oven in their summer training. Read Klara's story on how Julien Aramark chef inspired the day. The cob oven plinth, generously donated from re-use supplied by Envirotech provides shelter for wood to dry which is collected by the grounds staff from tree management projects.
Sustainable Restaurants Association
The Sustainable Restaurants Association’s Food Made Good programme is currently supporting 8,000 food service sites across the UK to reduce their food waste, improve energy efficiency, and improve their supply chain. The holistic accreditation covers 10 key areas of sustainability, under sourcing, society and environment, and makes it an ideal accreditation system for Universities who often provide the infrastructure, utilities etc even in outsourced catering contracts. We are proud to have achieved 3 star rating in 2018 the highest rating possible. This covers all the food service provisions throughout the university.
Free Drinking Water
There are many drinking water fountains throughout all the university sites, including the Students' Union and the main dining room and these are shown on the University campus maps.
Download our full current qualitative and quantitative targets and progress against targets from Carbon Management & Targets page
Jim talks about Sustainability at the University of Worcester