Sustainable Food

Food Made Good

In 2024, the University's Aramark catering outlets achieved the Sustainable Restaurant Association's 2 Star Food Made Good Award. This award focuses on three key elements - sourcing, society and environment. This award covers the majority of the University's catering outlets. Some of the initiatives that helped us to achieve this award include:

• Aramark's Wipe Out Waste campaign - our catering outlets use items commonly considered as waste products, such as vegetable peelings and coffee grounds, to create new and original recipes
• Every Friday, leftover food from the week is used to create delicious loaded chips, ensuring minimal food is wasted
• The University has a variety of recycling campaigns such as reverse vending machines, cup recycling, food recycling and the Scrapp Separation station to encourage positive recycling behaviours at our catering outlets
• Aramark recently launched 'Foodprint' which shows customers the carbon footprint rating of the food they are buying so they can make an informed decision
• Our catering outlets always support National and University sustainability campaigns and initiatives such as Go Green Week and Fairtrade Fortnight
• The University of Derby Aramark team are passionate about making a difference in the local community, regularly organising Easter egg appeals, Christmas food bank donations and volunteering time and resources to help local charities

Sustainable Food Policy

At the University of Derby, we want sustainability to be at the heart of all that we do, including our food and catering provisions. We recognise that the food we provide our staff and students has a significant environmental, social and financial impact. 

This policy applies to the food and drink sold in all the catering outlets at the University, including those managed by Aramark, the Union of Students and Buxton and Leek Catering. 

Reducing our Carbon Footprint

• In line with the University's ambitions to reduce its carbon footprint, we are committed to raising awareness of the carbon emissions associated with food among our students and staff
• Where possible, we provide a carbon footprint rating of the food we produce
• We recognise that meat and dairy often have a high environmental impact. Vegetarian and vegan options are therefore always available at our catering outlets 
• We use seasonal food to reduce the need for imported food with high food miles
• Food waste is monitored and kept to a minimum 

Responsible sourcing

• We ensure that the meat, dairy and eggs we use are sustainably sourced. All our eggs are free-range in the food we produce. 
• We supply Red Tractor meat and dairy
• We do not purchase fish listed as 'fish to avoid' in the Good Fish Guide, as defined by the Marine Conservation Society. Our fresh and frozen fish is sourced from the Marine Stewardship Council Certified Suppliers 
• As a University with Fairtrade status, we are committed to selling a variety of Fairtrade products as well as supporting Fairtrade Fortnight each year and actively promoting Fairtrade to our students and staff

Healthy eating

• We provide healthy and nutritious options, minimising the use of preservatives and salt in the food we produce on site
• Where possible, the number of calories associated with each meal is provided so that students and staff can make informed choices 
• Access to free drinking water can be found across all sites

Waste and recycling

• We separate out the food waste produced in our kitchens so it can be recycled. Food waste is monitored and kept to a minimum
• All our cooking oil is recycled so it can be used as a biofuel
• We are continually looking for opportunities to reduce disposable items and promote reusable alternatives. Students and staff are encouraged to use reusable cups which are sold in our catering outlets
• An additional charge is added to the price of hot drinks when a disposable cup is used. The money raised through this charge is used for sustainable projects at the University
• Buxton and Leek College Catering operate a discount scheme for those with a disposable cup rather than a cup levy
• We aim to divert as much viable food away from the waste stream as possible 

Signed

Professor Kathryn Mitchell

Vice-Chancellor 

Date: 31/08/23