Sustainable food policy

Introduction

Glyndŵr University recognises that food production and consumption has a big impact on the environment. As a result the University is committed to reducing this impact as much as possible. This is in line with Glyndŵr University’s Environmental Policy commitment to “procure in a sustainable manner, taking social and environmental factors into consideration”.

As part of this commitment, the catering department will seek to embed sound ethical, social and environmental practises when procuring goods and services required for the delivery of hospitality across all its food outlets and campuses. To this end, Glyndŵr University‘s catering services will:

Improve access to healthy food and support regional suppliers
Comply with all relevant legislation
Provide food that is not from genetically modified sources and increase the use of sustainable fish (as defined by MCS)
Prepare seasonal menus and increase the use seasonal food
Where possible, support small scale, sustainable agriculture that is environmentally sound, economically viable, socially responsible and not exploitative to workers
Use resources, including water and energy, as efficiently as possible and dispose of our waste in ways which minimizes impact on the environment
Strive to continually improve our targets and increase the scope of issues covered by our sustainable food policy
Communicate this policy to staff and students, customers and suppliers

In order to continue to make progress on objectives and targets this policy will be monitored and reviewed annually by the Sustainability Advisor Group which reports to the Finance and Resource Committee. We will report annually on our performance against our chosen goals starting 1st April 2011.

There are already a significant number of best practices in place within the catering department of Glyndŵr University;

Recycling stations in all food outlets for plastic bottles, glass and cups
All waste oil is collected and disposed of in an approved manner, but will in time consider the conversion of such oil into bio diesel
Cardboard from delivery packaging is all recycled, and further work is being done by suppliers to reduce packaging at source
Menus are seasonal with locally sourced food where appropriate to reduce the carbon foot print of University catering
No fish is served from the MCS ‘fish to avoid list’
All cafes serve Fair Trade coffee and promote fair trade goods
All disposable cups are biodegradable

SUSTAINABLE FOOD POLICY: TARGETS 2010-2011

1. Customer engagement

Increase awareness of the sustainable food policy through weblinks, newsletters etc
Promote and raise awareness of the sustainable food options available to customers by holding a series of theme days

2. Fair Trade

Renew Fair Trade status by April 2011
Investigate all relevant food categories for Fair-trade alternatives and purchase those where possible
Hold a minimum of 5 events to support and raise awareness of fair-trade fortnight

3. Fish

Aim to eliminate the use of any fish species that are assessed as at risk by the Marine Conservation Society (MCS) and increase the amount of fish on the menu which is certified by the Marine Stewardship Council (MSC)
Promote sustainable fish to customers

4. Fruit and Vegetables

Promote seasonal fruit and vegetables to customers
Engage suppliers to measure the amount of seasonal fruit and vegetables used
Identify baseline and Set targets for increasing use of seasonal produce on previous year
Increase the amount of products meeting ethical trading standards such as Fair-trade

5. Meat

Look to increase the amount of meat reared under systems with higher animal welfare. This is particularly relevant for chicken and pig meat while respecting religious requirements of customers
Investigate ways of increasing higher welfare meat through cost neutral methods such as portion size and looking for value cuts
Investigate ways of reducing the amount of meat used, focusing on appropriate portion sizes and zero wastage

6. Dairy

Investigate the demand from customers for organic milk
Investigate opportunities to use other organic dairy products

7. Eggs

Investigate the demand from customers for free range eggs
Promote the use of free range eggs at every opportunity

8. Dry Grocery

Investigate purchasing organic and / or Fair trade supplies of rice, pasta, flour, pulses, tinned products, coffee, tea and sugar

9. Water

Ensure tap water is available at every catering outlet

10. Disposables

Review all disposable products moving to bio degradable alternatives where possible
Measure and reduce the amount of disposables used. This will be measured as a value percentage of sales

11. Cleaning Materials

Review cleaning materials used assessing their impact on the environment and source less harmful alternatives

12. Waste

All waste oil to be collected by approved contractor and recycled
Continue to work with suppliers to reduce the amount of cardboard and packaging at source

13. Transport

Seek to reduce the number of deliveries made to each site by suppliers and ascertain from suppliers the sustainable credentials of their transport fleet

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This is in line with Glyndŵr University’s Environmental Policy commitment to “procure in a sustainable manner, taking social and environmental factors into consideration”. As part of this commitment, the catering department will seek to embed sound ethical, social and environmental practises when procuring goods and services required for the delivery of hospitality across all its food outlets and campuses. To this end, Glyndŵr University‘s catering services will: Improve access to healthy food and support regional suppliers Comply with all relevant legislation Provide food that is not from genetically modified sources and increase the use of sustainable fish (as defined by MCS) Prepare seasonal menus and increase the use seasonal food Where possible, support small scale, sustainable agriculture that is environmentally sound, economically viable, socially responsible and not exploitative to workers Use resources, including water and energy, as efficiently as possible and dispose of our waste in ways which minimizes impact on the environment Strive to continually improve our targets and increase the scope of issues covered by our sustainable food policy Communicate this policy to staff and students, customers and suppliers In order to continue to make progress on objectives and targets this policy will be monitored and reviewed annually by the Sustainability Advisor Group which reports to the Finance and Resource Committee. We will report annually on our performance against our chosen goals starting 1st April 2011. There are already a significant number of best practices in place within the catering department of Glyndŵr University; Recycling stations in all food outlets for plastic bottles, glass and cups All waste oil is collected and disposed of in an approved manner, but will in time consider the conversion of such oil into bio diesel Cardboard from delivery packaging is all recycled, and further work is being done by suppliers to reduce packaging at source Menus are seasonal with locally sourced food where appropriate to reduce the carbon foot print of University catering No fish is served from the MCS ‘fish to avoid list’ All cafes serve Fair Trade coffee and promote fair trade goods All disposable cups are biodegradable SUSTAINABLE FOOD POLICY: TARGETS 2010-2011 1. Customer engagement Increase awareness of the sustainable food policy through weblinks, newsletters etc Promote and raise awareness of the sustainable food options available to customers by holding a series of theme days 2. Fair Trade Renew Fair Trade status by April 2011 Investigate all relevant food categories for Fair-trade alternatives and purchase those where possible Hold a minimum of 5 events to support and raise awareness of fair-trade fortnight 3. Fish Aim to eliminate the use of any fish species that are assessed as at risk by the Marine Conservation Society (MCS) and increase the amount of fish on the menu which is certified by the Marine Stewardship Council (MSC) Promote sustainable fish to customers 4. Fruit and Vegetables Promote seasonal fruit and vegetables to customers Engage suppliers to measure the amount of seasonal fruit and vegetables used Identify baseline and Set targets for increasing use of seasonal produce on previous year Increase the amount of products meeting ethical trading standards such as Fair-trade 5. Meat Look to increase the amount of meat reared under systems with higher animal welfare. This is particularly relevant for chicken and pig meat while respecting religious requirements of customers Investigate ways of increasing higher welfare meat through cost neutral methods such as portion size and looking for value cuts Investigate ways of reducing the amount of meat used, focusing on appropriate portion sizes and zero wastage 6. Dairy Investigate the demand from customers for organic milk Investigate opportunities to use other organic dairy products 7. Eggs Investigate the demand from customers for free range eggs Promote the use of free range eggs at every opportunity 8. Dry Grocery Investigate purchasing organic and / or Fair trade supplies of rice, pasta, flour, pulses, tinned products, coffee, tea and sugar 9. Water Ensure tap water is available at every catering outlet 10. Disposables Review all disposable products moving to bio degradable alternatives where possible Measure and reduce the amount of disposables used. This will be measured as a value percentage of sales 11. Cleaning Materials Review cleaning materials used assessing their impact on the environment and source less harmful alternatives 12. Waste All waste oil to be collected by approved contractor and recycled Continue to work with suppliers to reduce the amount of cardboard and packaging at source 13. Transport Seek to reduce the number of deliveries made to each site by suppliers and ascertain from suppliers the sustainable credentials of their transport fleet	About Glyndwr University Recent initiatives Making a difference Staff suggestions IT Services Easy ways to save energy Sustainable food
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