Sustainable and ethical purchasing and food policy statement 2017

Hospitality Services, Aberystwyth University

 

This Policy has been produced in recognition of Aberystwyth University’s Environmental Sustainability Policy and in order to reduce the environmental effects of food production and consumption. In addition, it has been written to recognise the actions that are already taking place and those in which we are seeking to source more sustainable alternatives and reduce the waste that is produced.

 

The Hospitality Services department aims to ensure a healthy, sustainable catering service is delivered with a minimum impact on the environment and is sourced with all due regard for social and ethical issues.

 

The Hospitality Services Department of Aberystwyth University therefore pledges to adhere to the following policy in all its procurement and departmental operation.

 

Seasonality, sustainability and local produce

 

  • The Hospitality Department continues to strive to increase the promotion and awareness throughout the academic year 2017/18 of the amount of seasonal produce that is used. This is through planning and promoting of menus that reflect regional produce seasonality to staff, students and public. 
  • The Hospitality Department shall continue to source as much of its Beef, Pork and Lamb from farms in Ceredigion and where possible from its own University Farms.
    • 100% of  Lamb is sourced from University farms;All beef and Pork is all Red Tractor certified.
  • The Hospitality Department shall continue to source as much of its fruit and vegetables from farms in Ceredigion.
    • This has been maintained at 19% for all fruit and vegetables for the department.
    • All potatoes sourced locally.
  • We only purchase milk from Welsh dairy farms and where possible from Mid Wales producers.
    • All Milk purchased from Highmead Farm in Wales and all yoghurts from Rachael’s Dairy in Aberystwyth.  
  • We shall work closely with our suppliers to ensure that all marine products used are from sustainable stocks as verified by the Marine Conservation Society. We shall also ensure that all marine products are fished in a sustainable and environmentally friendly manner and are from local waters where possible.
    • All Fish sold are from MCS approved fish list.
  • The Hospitality department shall seek to procure as much of its products as possible that have an ‘Assured Food’ standard, such as ‘The Good Egg Award Scheme’, Red Tractor, MCS and Fairtrade.
    • Free range Eggs accredited by the Good Egg Award.

 

Environmental impact and analysis

 

  • The Hospitality Department shall work closely with its suppliers to ensure that they seek to reduce the amount of packaging that is supplied with their produce.
    • This is achieved through the tender process of HEPCW and TUCO.
    • All Packaging received by Hospitality Services is now recycled. .
  • The Hospitality Department uses, where possible, disposable products that are either recycled or 100% biodegradable. This includes all packaging that is produced by the department.
    • This is achieved with the use of PVLA plastic cups, wooden cutlery and 100% bio degradable packaging for hot meals, sandwiches and baguettes.
  • The Hospitality Department shall endeavour to ensure local suppliers are given an equal opportunity to compete for supply to the University, to reduce the carbon miles of the products used.
    • This has been achieved by all local suppliers being assisted by the University in its tender process through HEPCW and TUCO
    • Tender Lots are broken down to accommodate small and local suppliers with limited product and delivery range.
  • All refuse generated by the department shall be recycled where possible and the remainder shall be disposed of in as environmentally friendly manner that can be sourced locally.
    • We have increased the amount of recycled waste by 15% as of March 2017 as audited with our nominated recycling company. This included our recycling of food waste from our main kitchens.
  • Reduce the water and energy usage in our production and operation.
    • To work with the estates department in the monitoring and reduction in our energy usage.
    • To propose efficiency saving in usage through work practices and new equipment.
  • To ensure that all new equipment is sourced and specified to reduce and improve our energy usage.
    • All new equipment to be rated above AAA for energy consumption.          
    • All equipment to have stand- by settings for overnight.
    • All display fridges to have covers over refrigerated area for out of hours.

 

Ethical and Well Being

 

  • The Hospitality shall promote, encourage and use Fairtrade products in line with the University’s Fairtrade Policy.
    • This is achieved through our promotion of Fairtrade fortnight.
    • We sell as standard Fairtrade coffee, tea, chocolate, bananas, wine, fruit juice and cakes and clothing.
  • The Hospitality Department shall continue to promote and encourage Health and Well Being.
    • This is achieved through the reduction in its use of artificial additives, salt and fats in all its foods.
    • We will continue to run the annual health and well being week with emphasis on balanced and nutritional food through promotion and price point.
    • We shall continue to follow and develop the nutrition policy as launched in 2015.  
  • The department shall encourage and promote a balanced diet for our students, through promotion, information and food labelling.
    • New Healthy option and logos launched in March 2015 that has at least 2 options for healthy main courses as well as nutritional information relating to the dishes.
    • Sample menus can be provided on request.
  • We promote Healthy options to the students through product pricing as wells as promotion.
    • We ensure that all fruit and water is priced at below the level of sweets and cakes.

 

This Policy Statement is produced by Hospitality Services in association with the Director of Commercial Services. This Policy is to be reviewed annually in a report that is presented to the Health and safety Committee of the University, which reports to the University Senior management.

 

This policy will be reviewed annually each year  

 

 

Jeremy Mabbutt

Head of Hospitality Services

Aberystwyth University