The provision of food has a complex relationship with health and the environment, and universities have a significant opportunity to create long term benefits for their students and staff.
Hospitality Services at the University of Glamorgan recognises the need to encourage and provide a way to a positive lifestyle change for both students and staff. This will lead to a positive impact on health and well-being as well as on the environment.
There is no single agreed definition of sustainable food, but the following details the key areas of concern which the university catering team want to address as part of a sustainable food strategy:
The sustainable development commission describes sustainable food as food and drink that:
� Is safe, healthy and nutritious, for consumers in shops, restaurants, schools, universities etc
� Provides a viable livelihood for farmers, processors and retailers, whose employees enjoy a safe and hygienic working environment whether in the UK or overseas
� Respects biophysical and environmental limits in its production and processing, while reducing energy consumption and improving the wider environment
� Respects the highest standards of animal health and welfare, compatible with the production of affordable food for all sectors of society
� Supports rural economies and the diversity of rural culture, in particular through an emphasis on local products that keep food miles to a minimum
We will make our Sustainable Food Policy publicly available via publication on our web page.
The policy will be monitored and reviewed annually based on customer feedback and sales mix information.
� Menus are seasonal with locally sourced products where appropriate
� At least 75% of dishes on the menu will be freshly prepared on site
� Vegetarian menu options are available daily
� Detailed menu descriptors will be available at point of sale to inform customers
� We will promote health & well-being and maintain the Corporate Health Standard Gold Award
� We will maintain the Soil Association Food for Life Catering Mark Bronze Standard
� Advertise and promote healthy options and Welsh produce through a series of events
Our suppliers are nominated and regulated through our membership of TUCO (The University Caterers Organisation) and HEPCW (Higher Education Purchasing Consortium Wales) or via local university contracts.
� All suppliers have been verified to ensure they apply appropriate food safety standards
� We make decisions based on a balance between economic, social and environmental factors to achieve best value for money.
� We set specifications for products and services which include sustainable, renewable and recycled resources and processes and consider the end of life options to ensure minimal impact on the environment.
� TUCO & HEPCW work with suppliers to encourage better processes and improvements to the supply chain and the products and services supplied
� We continue to develop the use of fair trade and other ethically traded products and services
� We encourage small and medium enterprises (SME’s) local and regional suppliers to bid for supply agreements.
We will exclude fish species identified as most at risk by the Marine Conservation Society, and only use fish from sustainable sources, such as those accredited by the Marine Stewardship Council.
We will not purchase tinned tuna which has been caught using purse seine nets with Fish Aggregation Devices (FADS).
We will only use meat from sources which satisfy UK welfare standards.
We will endeavor to reduce the amount of meat and dairy use and increase the number of vegetarian and vegan dishes available.
We will ensure our menus reflect the seasons. We will promote national campaigns such as 5 a day. Fresh fruit will be available in all outlets.
We will only use eggs from cage free hens via local supply.
We will not use additives as listed on the soil association undesirable additives list.
We will not use hydrogenated vegetable oil in our fryers.
We will not use products containing genetically modified (GM) ingredients
We have mains fed water fountains in all food courts.
Where bottled water is available the carbon footprint is minimised through using Welsh water. The companies used also support water solutions in Africa.
Having achieved University Fairtrade status we continue to be part of the University Fairtrade steering group and remain committed to the Fairtrade Foundation goals.
We undertake to continue to provide as wide a range of Fairtrade products as possible and review as more become available.
� All staff will hold food safety qualifications at a level relevant to their post.
� All staff will be trained in food sustainability, health and nutrition awareness.
� Catering managers will be trained to cover the principles surrounding seasonality, carbon reduction and general awareness of environmental and health issues.
� Recycling stations are available throughout catering outlets and across campuses.
� Waste cooking oil is collected by a registered company for recycling.
� Cardboard from packaging is collected for recycling.
� Food packaging and cups are recyclable.
� We work with suppliers to reduce environmental impact and reduce packaging.