Our Catering Team is passionate about delivering a sustainable service in line with our Sustainable Food Policy. We are exerting considerable influence through our buying power to encourage healthy and sustainable food production and consumption as well as reducing our direct environmental impacts from energy use, transport, (primarily supplier deliveries) and waste. Catering also has significant impacts on health and improving the nutritional value of the food we present is a key element of our sustainable approach.

Find out more on the Catering webpages.

Our key objective is to minimise our consumption of non-renewable and environmentally sensitive resources by embedding integrated life-cycle approaches in our decision making.

Our current target is to achieve a minimum of 60% of total catering food spend on sustainable produce on an on-going basis. Our December 2011 baseline is 45%.

Catering is also working towards wider UEA targets e.g. for waste and GHG emissions, and is embracing wider sustainability issues such as health and nutrition. 

Get in touch

To give us your comments and suggestions on our catering issues please get in touch at: catering.services@uea.ac.uk.

Want more information?

• Sustainable Fish policy

• UEA Sustainable Purchasing Policy
  
• Fairtrade Organisation
 
• Student guidance on sustainable purchasing
 

Can’t find what you’re looking for?

Contact the Sustainability Team sustainability@uea.ac.uk 01603 593535.