Sustainable Catering at the University of Winchester

Why?

• New VC joined the University in 2006 and is passionate about animal welfare

• Departmental interest in sustainability and the environment.

• Vitally important that we all value the finite resources that we have.

• Catering staff share the ethos and this has helped to underpin the department’s values

• Corporate identity and CSR

What is LIFE

•Local

•Independent

•Fair

•Ethical

Our journey• 2003

Introduce waste segregation 2 years before recycling schemes introduced

• 2005 Department starts using Free Range eggs for all dishes using whole eggs

• 2007 University receives Fairtrade StatusSUPC sets up sustainabilty groupStart to monitor supplier mileage and continue to do soComposting of coffee grouts on site by University gardeners

• 2008Catering Department switches to using UK produced chicken

• 2009 Department creates “LIFE” brand and wins Good Egg award from Compassion in World FarmingWaste cooking oil sent to disabled charity for conversion to bio-diesel

Our journey• 2010

Catering Department commits to using only Free Range pork and chicken as well as Farm Assured, Red tractor for all other meats.

Committed to using only sustainable sourced fish, and not using any fish for the MCS’s “Fish to Avoid” list

Launches ethical procurement policy

First university to win CIWF Good Chicken award for using free range Chicken.

Receives Soil Association’s “Food for Life” Silver Award for Conference and Wedding menus

Starts using filtered water bottling system for Hospitality and Conferences to reduce waste by re-using bottles

Food waste collections begin for composting off site

Process moving to LIFE

• Discuss with management the plan of action• Discuss the plan of action with staff • Establish current meat costs • Establish predicted new meat costs• Compare difference and adjust recipes and

products if required• Sample new recipe ideas• Collect and monitor customer feed back• Launch new menus and market free range,

ethical and local produce to customers• Continue to monitor feedback from

customers

• Purchases are made though three methods– National Framework Agreements– Regional Framework Agreements – Independent Local Agreement

• Tender issues– Legal obligation not to use “local” on the tender specification– Ensuring that local suppliers are encouraged to tender– Supporting inexperienced suppliers through tender process– Final competition tender analysis to include further sustainable

criteria if required • Supplier monitoring to ensure products are to required

standard and meet initial agreed criteria

Procurement

Potential problems

•Deal with additional cost

•Supplier mileage – coffee supplier

•Supply fluctuation

•Financial implications for the future supply

•Cost to customers – how dealt with

Resolutions

•Adjust recipes to include more carbs, pulses and vegetables•Reduce number of deliveries per week from certain suppliers

•Pre-order from suppliers to ensure regular supply

•Monitor markets and news reports to see how regional/ world markets are affecting price.

•Some prices have risen marginally to account for increased costs. Other costs have been absorbed

Operational Problems