WRAP - Guardians of Grub
Looking to engage with your Catering Department on sustainability? Find more information through the Sustainability Engagement Guide
The benefits of introducing a joint role between the Catering Department and Sustainability Team.
The University of Cambridge’s Sustainable Food Policy aims to reduce the central catering department’s impact on the environment through, among other initiatives,...
The University of Westminster is take a different approach to communicating the benefits of going vegetarian by using the 'Part-time Carnivore Loyalty Card'
Food is something everyone has an opinion on, and increasingly discussions around food include not only health and wellbeing, but also its impact on the planet and...
Advanced Procurement for Universities and Colleges Scotland (APUC) provide Responsible Procurement and Supply Chain Guides for relevant procurement streams. These...
EAUC-Scotland have launched a UK-wide series of workshop webinars to engage professional departments in sustainability as part of a larger project. They are also offering to...
On 20th October 2017 EAUC-Scotland and Soil Association Scotland hosted a webinar to cover Food for Life Served Here. The session gave an in-depth overview into the impact...
EAUC-Scotland's 'Promoting Sustainable Behaviours Sharing Series' October edition discussed Minimising Single Use Cup Waste. We have produced this best practice...
You are what you eat Nottingham Trent University (NTU) is one of the largest and most popular universities in the UK. Nearly 27,000 students study with us across three...
As one of the world’s leading universities, the University of Cambridge aims for excellence in everything it does. In November 2015, the University’s catering...
University of Winchester present their Sustainable Food Procurement Policy 2016.
To say Liverpool Hope University’s hospitality and catering department has gone through a period of change over the last five years would be something of an...
This guide suggests ways to reduce food waste at banquets, meetings and events from the contractual and client engagement aspects, to food ordering and production and service...
Since joining TUCO, Sefton Council’s school meals service has saved an average of 10% on a wide range of products. But it is the due diligence around food safety that they...
Conwy Council’s education catering team uses TUCO to boost supplier standards and guarantee EU compliance. But the cashable savings have also stacked up with whole basket...
A decade ago the University of Reading’s catering service was losing £600k a year. But following a major re-organisation and refurbishment, the in-house operation...
Lancaster University’s in-house food operation has gone from making a loss to generating a healthy profit, in just three years.
Denbighshire Council has saved an average of 8% on school meals, keeping costs low and supplier standards high.
In 2007 MMU’s catering department had a deficit of £780k. To reduce these losses and break even, a new employment model was introduced, along with an...
Halton Council’s schools catering service has saved up to 21% on many different contracts. They now have increased buying power, higher supplier standards and staff have...
Not many universities have an on site farm. Harper Adams has used theirs to create a farm to fork university catering philosophy.
UAL is the first University to achieve Gold accreditation for the Soil Association’s ‘Food for Life’ certification scheme. This has challenged the University...
Through the development of a sustainable framework, which supports both education and learning, the University has undertaken a number of pieces of work towards this,...
The SRA approached Darren Procter and his team about working together to tailor the SRA’s sustainability rating to meet the specific requirements of universities and...
Download a pdf of the guide, which folds to credit-card size, so that you can see for yourself the type of information or advice contained in it
A factsheet from the Sustainable Restaurant Association about how the Producer Responsibility Obligations (Packaging Waste) Regulations may affect you and how Valpak can help.
A factsheet from the Sustainable Restaurant Association about food seasonality
A factsheet from the Sustainable Restaurant Association about how to deal with the discarding of fats and mitigate the environmental issues associated with irresponsible waste...
This example is from Royal Agricultural University and is about Catering at the RAU - the sustainable way.
This toolkit provides information, guidance and templates to assist you with realising cost and material savings by improving the resource efficiency of your FM services
BaxterStorey have a duty to students and staff to continuously improve and build upon the level of sustainability demonstrated at the University of Gloucestershire’s (UoG)...
The University of Manchester’s 6 year vision specifically expresses the need ‘To embed environmental sustainability as a key priority across the full range of its...
University of Edinburgh aims to contribute to the improvement of society as a whole by the creation of sustainable food systems
Plymouth University is delivering a model of sustainable catering which is founded upon local and ethical sourcing, increasing community access to healthy and fresh food, and...
South Devon College has developed/written its own in house system that allows it to link its learner database (EBS) to the system and scan learners ID cards at a point in its...
Since its launch in 2014 the Working on Waste campaign has engaged with nearly 2 million people nationwide, raising employee awareness of household food waste and sharing tips...
The University of Manchester catering service strives to offer healthy, sustainable catering that is produced, processed and traded in ways that; contribute to the local...
A presentation from the EAUC annual conference 2014 on the good food agenda in FHE communities, stories from a Student Coop, a University Chef, and the Soil Association's...
This e-learning module is a guide to the sustainable procurement of the catering and food services.
EAUC Member responses about Keep Cup and other ways of encouraging the use of recyclable cups.
A case study from Nottingham Trent University's Environment Team about their journey to achieve Catering Mark standards.
EAUC Member responses which provides a comparison of food waste processing in the sector.
EAUC Member responses about the use of food waste bins for restaurants.
In this EAUC Member Spotlight, see how the University of Winchester deal with carbon management, energy management, waste and catering in the most sustainable way.
Durham University’s Procurement Service and Catering Department have worked in unison to provide a range of services to its 10 fully catered colleges and other catering...
EAUC Member responses about sustainable food policies and reduced meat catering.