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Showcasing Local Produce, and promoting healthier options
The food we consume accounts for around 30% of the UK’s carbon footprint, according to Sustain, WWF and the Food Climate Research Network.
Universities have a significant role to play in the food chain, as procurers and providers of food to over 2 million students each year. We are committed to producing food in an environmentally and socially responsible manner. We also know that it’s one of our responsibilities to encourage healthy and sustainable food production and consumption. This applies to all catering managed by the University, and we use our experience to spread good practice across campus.
Product
We are focused, together with our partners and suppliers, on offering a wide choice of quality products, including healthy and certified alternatives. We follow these standards for all food served on campus:
livestock produce (meat, dairy, eggs) is, as a minimum, Red Tractor assured and where possible, RSPCA Assured
whole fresh eggs are free-range
eliminating the use of fish from the Marine Conservation Society’s ‘Fish to Avoid’ list, and aim to only serve fish with a ‘best choices’ rating from the MCS Good Fish Guide
purchase palm oil free or certified sustainable palm oil products (International Palm Oil Free Certification Trademark, Orangutan Alliance, and Roundtable on Sustainable Palm Oil) where possible
tea, coffee and sugar is Fairtrade and/or Rainforest Alliance certified
Procurement
Local and smaller suppliers are encouraged to participate in tendering processes, and we provide advice and guidance where appropriate. We also continue to increase the number of supply agreements with locally based companies and place particular emphasis on locally sourced fresh ingredients.
Find out more about our procurement policies here:
Environment
We are dedicated to minimising our consumption of non-renewable and environmentally sensitive resources. When replacing equipment, we ensure replacement catering equipment is the most energy and water efficient available. All food waste is sent for anaerobic digestion, and we actively promote alternatives to disposables such as keep cups and mugs.
Drinking water is provided at all catering outlets and across campus: re-use your bottle instead of buying a new one to reduce your environmental impact.
We regularly monitor and audit our practices to reduce waste and improve reuse and recycling through:
minimising packaging
reducing food waste; leftover food is offered through the 'Too Good To Go' app
converting waste cooking oil into biodiesel
Community Initiatives
UEA Vegbox
The VegBox Scheme is supplied by an organic supplier in Norfolk who delivers fruit and vegetables to us every week during term time. When you order, you're guaranteed to get local, seasonal, fresh and healthy produce, while supporting your local farmer rather than a big chain supermarket.
The group takes orders in advance, and collections are weekly.
Getting Involved
Find out more about community food initiatives, volunteering opportunities and other ways to get involved.