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. We have key performance indicators that are aligned with our sustainable food strategy in our catering contract. The University has set several targets and objectives to help us achieve these aims within an annual sustainable food action plan. New initiatives on food waste for this year have been the introduction of Too Good to Go and Olio.

Sustainable food targets

Staff sell local food lunches

Sustainable food SMART targets 2021/22

  • Retain Sustainable Restaurant Association 3-star certification
  • Retain MSC status
  • Retain Fairtrade Status in June 2023

Some examples of how are we going to achieve this target?

  • Re -launch SU Eatable Life One Planet Plate research project with Sustainable Restaurants Association during November 2021. Here is our Lebanese stew video from this project.
  • Review implement, measure and report on the defined key performance indicators outlined in the catering contract covering, reducing negative environmental impacts, promote positive societal and ethical impacts associated with food products and services.
  • Continue to promote Food bank collections amongst students and staff to support people struggling to feed themselves. 
A picture of the food bank collection container in the Hines building on St John's Campus
The Foodbank collection unit located in the University's Hines Building


Student projects

University Allotment


An exciting food project this year saw the creation of a cob 'earth' oven built by design students as part of their Green Design module on the University student and staff allotments.   There have been many pizza parties this year using the oven and picking food directly from the allotments. The student Residential Life Team used the oven in their summer training. Read Klara's story on how chef Julien inspired the day. The cob oven plinth, generously donated from re-use supplied by Envirotech provides shelter for wood to dry which is collected by the grounds staff from tree management projects.  

sustainable restaurant association logo

Sustainable Restaurants Association

The Sustainable Restaurants Association’s Food Made Good programme is currently supporting 10,000 plus food service sites across the UK to reduce their food waste, improve energy efficiency, and improve their supply chain. The holistic accreditation covers 10 key areas of sustainability, under sourcing, society and environment, and makes it an ideal accreditation system for Universities who often provide the infrastructure, utilities etc even in outsourced catering contracts. We are proud to have achieved 3-star rating in 2019 and continued to be awarded it again in 2022, the highest rating possible. This covers all the food service provisions throughout the university.

Free Drinking Water

There are many drinking water fountains throughout all the university sites, including the Students' Union and the main dining room, and these are shown on these maps which cover the three university campuses. 

St John's Campus

City Campus

Severn Campus

Download our full current qualitative and quantitative targets and progress against targets from Carbon Management & Targets page


The SDG logos for 1.No Poverty 2. Zero Hunger 12.Responsible Consumption and Production 14. Life Below Water 15.Life and on Land

Jim talks about Sustainability at the University of Worcester