Sustainable food policy

1. Commitments

1.1 The University of West London maintains its responsibility to promote healthy and sustainable food to our staff, students and visitors. This policy is focused on the provisions and procurement of food by our contract catering supplier Elior and the educational activities in the London Geller College of Hospitality and Tourism.

1.2 The University is committed to continually improving its environmental performance and delivering a sustainable institution. The sustainable food policy sets our vision for ensuring the protection for the environment and animal welfare is achieved for all food and drink we produce, source, consume and dispose, and that this is all undertaken in the most sustainable manner. The below shows our policy commitments.

2. Sourcing

2.1 The University will:

• Build a long-term relationship with suppliers who have good environmental commitments, in accordance with the University’s sustainable procurement policy
• Develop a sustainable supply chain with emphasis on local and seasonal produce
• Frequently change our menus to incorporate seasonal produce

3. Circular economy model

3.1 The University will:

• Work towards a net zero carbon emissions from food waste by 2030
• Develop a sustainable food system that is underpinned by the circular economy model
• Continue to reduce packaging waste from catering supplies
• Design and test innovations to develop pioneer projects that solves the global problem around unsustainable food

4. Animal welfare

4.1 The University will:

• Ensure all suppliers comply with UK and EU animal welfare standards
• Adopt the Red Tractor standard for 100% of fresh meat from UK suppliers
• Reduce meat consumption by 30% by 2030, in accordance with the National Food Strategy
• Replace most meat-based meals with plant-based alternatives by 2030

5. Sustainable seafood

5.1 The University will:

• Ensure all suppliers comply with the Marine Conservation Society’s Good Fish Guide standard
• Replace most seafood-based meals with plant-based alternatives by 2030

6. Operations

6.1 The University will:

• Undertake regular audits of kitchens and food service areas to minimise waste production
• Divert 100% of food and packaging waste sent to landfill by 2030
• Deliver the University’s net zero carbon by 2030 target from kitchens, where possible
• Encourage suppliers to reduce carbon emissions associated with delivery of catering products

7. Monitoring

7.1 The University will:

• Undertake annual monitoring of all elements relating to this policy
• Continually improve the University’s ranking in the Sustainable Restaurant Association and Peas Please Pledge

8. Communication and engagement

8.1 The University will:

• Motivate key stakeholders to adopt sustainable cooking and healthy diets
• Deliver education in sustainable food to students enrolled into hospitality courses

9. Review

9.1 It is the role of the Environmental Operations Group to devise and deliver the policy commitments and report to the Vice-Chancellor’s Executive on progress.

9.2 Progress towards achieving the identified commitments will be communicated to all relevant stakeholders.

9.3 A summary of the University’s environmental sustainability performance will be included in the annual reports.

9.4 This policy will be reviewed annually.