We currently do and will continue to achieve:
The University was awarded Fairtrade Status in 2005. Hospitality Services are committed to using Fairtrade products and ingredients wherever possible and continue to be actively involved in raising awareness of Fairtrade through promotions and events. Hospitality Services are also members of the University of Brighton Fairtrade and Ethical Food Steering Group which is open to staff and student representatives across the institution.
We make decisions based upon a balance between economic, social and environmental factors to achieve best value for money. We also encourage local and smaller suppliers to participate in tendering processes and provide advice and guidance where appropriate. We also continue to increase the number of supply agreements with locally based companies and place particular emphasis on locally sourced fresh ingredients.
In order to provide an alternative to purchasing bottled water mains water drinking facilities have been installed in all central food service outlets. All mains water installations are designed to allow customers to fill both cups and bottles. Hospitality Services also provide mains water drinking stations in all key vending locations.
Water for meetings, functions and events
We provide bottled mains water for all functions, meetings and events. No pre-purchased bottled mineral water is used.
Seasonal fruit and vegetables
Wherever possible we plan menus that utilise seasonal produce grown in the UK and will always use locally grown produce when in season. Where this is not possible, in consultation with our fruit and vegetable supplier, we always seek the most suitable alternative produce. In 2017 we will continue to maintain our standards in this area.
Since January 2013 we have used only organic milk in all areas of service and food preparation.
Free range eggs
All whole eggs purchased are from a free-range production system. In recognition of our commitment to use only free range eggs we have received the Good Egg award from Compassion in World Farming and continue to be recognised by the Vegetarian Society as a recommended foodservice provider.
Meat and dairy reducing
Hospitality Services are a Vegetarian Society recommended caterer. All our chefs are encouraged to increase the variety of vegetarian dishes and ingredient choice. We include a wide range of non-processed vegetarian proteins in dish composition and actively promote the benefits of meat reducing diets for both personal health, and the environment. For 2017 we will continue to monitor and reduce the amount of dairy produce we serve, replacing them where possible with pulses, beans and other sources of protein that are not of animal origin, and increasing the proportion of plant-based foods, particularly wholegrain foods, fruit and vegetables.
We discontinued purchasing any fish which are on the Marine Conservation Society’s (MCS) red list in January 2012. We now serve Marine Stewardship Council (MSC) certified fish and maximise use of fish on the Marine Conservation Society’s ‘fish to eat’ list. Hospitality Services were awarded MSC accreditation in January 2014.
In February 2014 we were awarded the Soil Association’s bronze award for three key areas of our service – Varley Park Halls of Residence, South Coast Conferences at Varley Park, and the Faculty of Arts and Architecture at Grand Parade. The service is now working towards the bronze award in all other areas of the business. As part of this process we are working towards removing all undesirable additives and trans fats in any products we purchase. We also constantly monitor inward goods and advise suppliers of any products that do not meet our specific requirements.
Waste and recycling
Our waste oil is converted into biodiesel and used in the Big Lemon buses that operate in Brighton and Hove. We are also committed to recycling as much as possible within the confines of the current waste contract.
We actively seek to reduce the amount of packaging used in both sales items and the supply chain. Where possible, when some packaging is necessary, we seek to utilise materials that are recyclable, or less harmful to the environment. We also promote a “cup for life” scheme that reduces the dependence on disposal cups.
Healthy eating and the provision of food and beverages that support a healthy lifestyle is central to the sustainable food policy. Hospitality Services attained the “Food for the Brain” award in 2010 which demonstrates the ongoing commitment to provide services that support the University’s wellbeing initiative.
We will continue to raise awareness of sustainable food, our achievements and milestones and further planning. We will also continue to engage with customers to seek feedback on our products and services and will encourage two way consultation before embarking on any significant changes to service.
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.
Higher welfare meat
In 2014 the service will tender for the supply of fresh meat products and will apply a significant weighting towards suppliers being able to provide higher welfare meat. We will seek to ensure that the meat we serve is, as minimum, Red Tractor Farm Assured and will continue to work towards 100% of procured meat meeting higher annual welfare standards. Wherever possible we will seek to purchase Farm Assured meats.
Waste and recycling
We will promote zero waste culture of ‘rethink, reduce, reuse and recycle’, in order to significantly reduce waste and increase recycling across all areas of the university estate. We will seek to engage with suppliers with the aim of reducing the amount of packaging involved in the supply process i.e. we will request, where possible, the use of reuseable crates instead of cardboard boxes, and we will continue to investigate solutions for recycling food waste.
Reducing energy and water use
We will commit to work with colleagues across the University in the aim of reducing carbon emissions. This work will include behavioural change coaching with hospitality staff and a review of equipment maintenance contracts and the suitability of current food production and cold storage equipment. Read about our new Traffic Light scheme here.