UAL will create a culture of social and environmental awareness in order to develop and integrate sustainable and ethical practices throughout all aspects of our life and work. This is captured in our Environmental Policy, our Environmental Management System and our Carbon Management Plan OUR STRATEGIC AIM 04 Sustainability Food Policy (2023/2024) The Sustainable Food policy is owned by the University of the Arts London and developed by the Accommodation, Retail & Catering Department team (Estates Department). It is reviewed and approved on an annual basis by the Climate and Environment Action Group and covers all cafes and food outlets managed by the Catering Department. In 2019, following a competitive tender process the University appointed BaxterStorey as its agent to manage and administer the services set out in the contract. This policy outlines our commitment to playing our part in making the world a more sustainable and equitable place. The university will: • Provide a choice of food options, including healthy and sustainable food to our students, staff and visitors • Promote the benefits of healthy/sustainable eating by the Food for Life campaign including the provision of seasonal produce
• Support local economies and sustainable livelihoods both in the UK and in the case of imported products, in the producer products • Continue to look for new initiatives to reduce our carbon footprint • Encourage our suppliers and contractors to minimise negative environmental and social effects associated with the products and services they provide • To maintain Gold Food for Life Served Here by the Soil Association • Embrace MSC chain of custody training within our teams • Reduce the amount of meat, dairy products and eggs and to promote meals rich in vegetables, wholegrain and pulses • To reduce the amount of bottled water sold by providing fresh tap water in the cafes and providing free access to drinking water across the University to be located in each café • Reduce food waste by ensuring our catering provider is limited to wasting no more than 2% of food serves to staff and students
• Reduce the amount of artificial additives • To reduce the amounts of land fill through management of packaging and disposables used within UAL. The catering service will divert food waste to an anaerobic digester provided by the University’s waste and recycling partner, Suez • Communicate to customers “food miles” wherever possible by using information via QR coding • To gain “The Green Kitchen” Accreditation for the year 2023-2024 • Continue to provide space for the “Green Roof Society” who use the space as an urban garden, including to grow food • To develop specific Key Performance Indictors to measure progress to deliver continual improvement
Made with FlippingBook Ebook Creator