Our sustainability policies

Sustainable and locally sourced food

• Where possible we source regional and seasonal produce
• We develop menus to maximise the use of seasonal produce
• Our fish is from a sustainable source
• We support local suppliers where possible

Fairtrade

• Our coffee, tea and sugar are Fairtrade (read more about our Fairtrade policy)

Recyling and waste

• We have consolidated our deliveries to reduce food miles
• We train our teams to ensure they use best practice methods for reducing energy waste
• Our kitchens use the most energy efficient equipment where possible
• Crockery, cutlery and glasses are being used to minimise waste
• Serviettes, table cloths and all disposable items are from a sustainable source and compostable
• Packaging is minimised when displaying our dishes
• All food waste is recycled into compost
• Our waste oil is converted to bio-diesel which is used in the University fleet
• Our coffee grounds are converted into compost
• All compostable disposables are recycled

Healthy and home-made

• Our team of Chef’s freshly prepare all of our menus
• All sandwiches and salads are home made
• Exciting healthy menu options are always available
• Healthier cooking practices are used as the norm