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...
WRAP provides an online tool with advice and information for businesses in the hospitality and foodservice sectors, including actions and processes that can prevent food and...
The Hospitality and Food Service Agreement is a voluntary agreement funded by all four nation’s governments to support the sector in reducing waste and recycling more
Throwing food away costs much more than just the waste disposal bill; there is the cost of the food itself, the fuel used to cook it and the wages paid to staff to prepare it...
EAUC Member responses about Keep Cup and other ways of encouraging the use of recyclable cups.
EAUC Member responses from a question about experiences of managing halls waste and communicating instructions to students, including international students.
A case study from Nottingham Trent University's Environment Team about their journey to achieve Catering Mark standards.
Summary and resources from the joint procurement and waste topic support network Monday 22 April 2013, hosted by University of Edinburgh There was a great buzz about...
Eat your campus - a project to develop Loughborough University as an edible landscape as a presentation from Day 2 of the 17th EAUC Annual Conference 2013.
EAUC Member responses which provides a comparison of food waste processing in the sector.
A two page document about fruit - one of the 14 key commodity/service areas chosen to cover the main areas of procurement relevant to poverty issues.
A two page document about Beverages - one of the 14 key commodity/service areas chosen to cover the main areas of procurement relevant to poverty issues.
A two page document about seafood - one of the 14 key commodity/service areas chosen to cover the main areas of procurement relevant to poverty issues.
A two page document about vegetables - one of the 14 key commodity/service areas chosen to cover the main areas of procurement relevant to poverty issues.
EAUC Member responses about the use of food waste bins for restaurants.
This is a video of a presentation from the Day 2 Keynote Address at the 2011 Annual Conference from Martin Hulme, Managing Director, Co-operative Estates.
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...
An insight guide which is offered free to EAUC Members to help you to create and manage your own sustainable events.
Nottingham Trent University (NTU) is the first University to receive the Silver Food for Life Catering Mark by the Soil Association for producing a large volume of student meals