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.