Sustainable food

What is sustainable food?

Sustainable food is generally considered to be food that is produced, processed and traded in ways that:

Contribute to thriving local economies and sustainable livelihoods – both in the UK and, in the case of imported products, in producer countries

Protect the diversity of both plants and animals (and the welfare of farmed and wild species), and avoids damaging natural resources and contributing to climate change
Provide social benefits, such as good quality, safe and healthy products, and educational opportunities.

Bottled water is no longer available at hospitality events – tap water is provided in the University’s own branded glass bottles.

We recognise that it is our responsibility to encourage our suppliers and contractors to minimise negative environmental and social effects associated with their products and services they provide. We will also strive to ensure that local and smaller suppliers are not discriminated against in the procurement process and specifications; within the parameters of our overall purchasing strategy. The University has set a number of targets and objectives to help us achieve these aims within an annual sustainable food action plan.

Targets Include:

On an ongoing basis, a minimum of 30% of our total food spend will be spent on sustainable produce;
100% of eggs (in shell) and dried are free range;
Maintain the level that at least 75% of dishes served over the counter are freshly prepared at the St John Campus;
At least 10% by value of primary commodity (i.e. raw ingredient) food and drink is produced to certified or assured higher level environmental standards (e.g. organic, LEAF );
Add at least 5 more Fairtrade products per year;
At least 50% of the volume of desserts available is based on fruit – which can be fresh, canned in fruit juice, dried or frozen;
At least 50% of meat and meat products, breads, breakfast cereals, soups and cooking sauces, ready meals and pre-packed sandwiches (procured by volume) meet Responsibility Deal salt targets and all stock preparations are lower salt varieties (i.e. below 0.6g/100mls);
At least 50% of breakfast cereals (procured by volume) are higher in fibre (i.e. more than 6g/100g) and do not exceed 12.5g/100g added sugars.
At least 50% of hard yellow cheese has a maximum total fat content of 25g/100g; at least 75% of ready meals contain less than 6g saturated fat per portion; at least 75% of milk is reduced fat; and at least 75% of oils and spreads are based on unsaturated fats.
Communicate food policy initiatives to students staff and visitors
Not serve red meat in the dining room on at least one day per week during semester.
Seasonal produce, menus are designed to reflect in-season* produce and in-season produce is highlighted on menus.
All fish are demonstrably sustainable with all wild-caught fish meeting the FAO Code of Conduct for Responsible Fisheries (includes Marine Stewardship Council certification and Marine Conservation Society ‘fish to eat’).

The University of Worcester caterers, Aramark, are continually extending the range of healthy foods on offer in our dining facilities and are working in partnership with Heart of England Fine Foods, the regional food group for the West Midlands which represents local producers who offer both diversity and quality.

Find out more about Heart of England fine foods at www.heff.co.uk or read about the range of regional food and drink now available at the University.

Healthy Eating

Sustainable food considers the impact of what we eat - looking at whether the food is healthy, fresh and nutritious, and contributing to the UK Government's overall objective of achieving a better quality of life.

Like many other educational establishments, the University promotes healthy eating options and offers nutritional advice and information.

Healthy option breakfasts and lunches, a salad and fruit bar, sandwiches which are less than 300 calories and gluten and sugar-free snacks from the vending machine are always available.

The Student Experience Team, in collaboration with the Students’ Union, holds a number of events aimed at giving students advice and tips on nutrition and healthy eating and promoting the variety of healthy meals available in the University’s dining areas.

Two healthy eating booklets have been written by one of our MSc Nutritional Therapy students and give recipes and tips on adopting a healthier lifestyle. Copies are available from Student Services or can be found in the download section to the right.

Herb Garden

Following on from the popularity of the herb gardens planted in front of Abberley and Teme Halls last year, the Grounds Team has recently created another herb garden outside the Security office located in St John's Halls of Residence. This patch contains lovage, celery leaf, marjoram, mint sage, curry plant, chicory, golden balm, curly spearmint and lime mint.

Staff, students and summer visitors are encouraged to use these herbs in the healthy recipes.

Allotments

For several years, allotments have been made available to students on patch of ground near the university's Severn Gate. This initiative was extremely successful and a wide variety of vegetables were grown. Projects this year include reusing windows to build cold frames, relocating a shed and planting a small orchard to grow cider apples.

The plots are free and usually offered on a first-come first basis but depending on demand you may be asked to share a plot. For more information on getting a plot contact the Student Sustainability Officer, sustainability@worc.ac.uk