We are always looking for ways to embed sustainability into all aspects of our University – from saving energy and reducing waste, to boosting biodiversity and encouraging better travel habits.
One of the key areas we’re developing is the sustainability of our catering outlets.
As part of a phased approach, the University catering team is working towards eradicating palm oil from all campus catering outlets by 2022. In 2018, the Arlott Bar became the first catering outlet to go palm oil free.
Palm oil free arancini meal at the Arlott Bar
The Arlott Bar is championed as the ethical food destination of Highfield Campus, serving triple certified coffee and utilising a number of Rainforest Alliance products.
Jason Waterfield, Catering Services Manager said:
“We believe our actions and dining behaviours can influence industry, because the more pressure we apply on our supply base and the fewer palm oil-containing products we purchase, the more likely manufacturers will act to find a suitable replacement for palm oil as an ingredient in our foods.”
Alongside this, University catering outlets encourage the use of reusable cups by providing stamps for a reward card system, meaning that we are reducing the number of single-use compostable cups across our sites. Where disposable items are unavoidable, all University catering sites use vegware (plant-based material) items, so that they are able to be composted.
As part of the war on plastic, the University catering at National Oceanographic Centre offers plastic-free meals, composed of ingredients that have not touched plastic at any point.
The Students’ Union catering sites are also working hard to reduce their impact on the environment by providing vegan options across their outlets and by using locally and sustainably sourced food. New biodegradable cups have been introduced to SUSU catering outlets for hot drinks, and wooden cutlery is being introduced to replace plastic disposable cutlery. The Monday market on Redbrick seeks to provide seasonable produce, helping to reduce air miles.
SUSU is working with Student Services to reduce food waste. Students accessing food vouchers through the Hardship Fund are able to collect surplus food from the SUSU Cafe.
You can keep in touch and up to date with the Sustainability department, the Catering department and the Students’ Union via their social media pages.
