Net Zero eating is the future; it endorses self-sustainability and strives to produce food without any negative environmental impacts. Every step of the food production process...
Love Food Hate Waste - brought to you by WRAP
Dial in to EAUC's Sharing Series to hear from some peers in the sector about Ethical Food Standards such as Fairtrade, The Soil Association standard and The Sustainable...
For this session we heard from Anya Doherty at Foodsteps about calculating carbon foot prints for food and catering outlets and Bekki Laycock on community gardens and NUS...
SRUC have conducted a research project into reducing emissions from farming in order to make food production more sustainable. Researchers at SRUC form part of a new...
'Our Sustainable Food Journey’, a report on the University of Cambridge’s Sustainable Food Policy, in particular quantifying the impact this has had since its...
The University of Cambridge Sustainable Food Policy was launched two years ago, and has been widely recognised for its innovative approach (including with a Green Gown Award!),...
This session offered insights from a research project entitled ‘Transition to more sustainable lives?: the impact of infrastructure and services on students’...
From research to practice: Developing interventions with influence. Bring Your Own Bowl (BYOB) is a food waste behaviour change and student community building intervention.
Integrating Food into Urban Planning
Looking to engage with your Catering Department on sustainability? Find more information through the Sustainability Engagement Guide
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 benefits of introducing a joint role between the Catering Department and Sustainability Team.
The University of Westminster is take a different approach to communicating the benefits of going vegetarian by using the 'Part-time Carnivore Loyalty Card'
The session gave an in-depth overview into the impact that food choices have on our health, environment and communities and how institutions have the power to positively...
This workshop presentation is from the “Global Goals: Local Action” EAUC Annual Conference 2017, presented by Joe Bourne, Student Engagement Manager - Lancaster...
UCL Press has announced the publication of an open access book by Robert Biel entitled : Sustainable Food Systems: The Role of the City. Download it free from...
Review of food and packaging waste recycling at Queen Margaret University
When NUS launched our food growing programme Student Eats in 2015, we conducted some research among students to find out more about their eating habits and attitudes.
University of Winchester present their Sustainable Food Procurement Policy 2016.
WRAP have produced information to help the hospitality and food service sector understand relevant legislation on food waste prevention. There is also specific guidance for...
Plan Zheroes is a social network, where relationships are built between food businesses and charities, communication is quick and simple and food reaches those in need, safely...
Food waste is one of the issues being addressed by the Scottish Government and this study was implemented to identify opportunities to reduce restaurant plate waste through...
FareShare save good food destined for waste and send it to charities and community groups who transform it into nutritious meals for vulnerable people. The food they...
WRAP has produced a series of information sheets to support businesses in the hospitality and food service sector in taking action on waste. The information sheets have been...
A set of PowerPoint slides to help you spread the word about how to take action on food and packaging waste with your staff, clients or customers.
Sodexo took part in a food waste monitoring trial evaluating the use of manual monitoring and smart meters at six of its UK and Ireland sites. The project was funded...
WRAP provides a comprehensive range of resources to support the Hospitality and Food Service sector. To help you find information relevant to your needs the supporting...
FoodSave is a project to help small and medium-sized food businesses in London reduce their food waste, put surplus food to good use and dispose of unavoidable food waste more...
Save costs in your professional kitchen by reducing food waste with the help of Unilever's food waste reduction tips and waste management app.
Emily Dunning, Living Laboratory for Sustainability Coordinator, University of Cambridge emailed the Members’ network to ask, “Does anyone have a sustainable food...
Do you want to help your business take action on food waste prevention? WRAP's series of interactive digests, tailored to ten different themes such as fresh produce and...
Future preschool teachers are given a session on how the theme 'food' can be implemented in a sustainable way among preschoolers, with a balance between theory and...
FEVIA Trophy and Ecotrophelia are innovation competitions for food. They are aimed at the Flemish education sector and are organised by FEVIA, the Belgian Food Industry...
"Food Futures: from business as usual to business unusual" is WRAP's ground breaking new report analysing 15 critical areas in the UK food system,
Greening RMIT is a student-run project dedicated to promoting sustainable food and gardening on campus. Through hands-on education and community building events, we hope to...
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...
For Wirral Council, one of the biggest benefits of buying school meal ingredients through TUCO is the time it frees up for catering and Procurement staff.
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...
A coalition of students, staff and local residents have come together under the Transition Town banner to undertake a range of sustainability projects tackling climate change...
The Green + Blue Space is the Union´s hub for environmental engagement. Starting each semester with a buzzing home and kitchenware give away, it hosts a wide variety of...
Environmental health practitioners (EHPs) can access free advice on how to help hospitality and food service businesses tackle food waste by watching these four screencasts...
An interactive presentation for engaging staff on taking action on Hospitality and Food Service waste
WRAP has published three documents about legislation which clarify how food safety fits with food waste prevention actions.
Good menu planning can be a great way of preventing food waste within your organisation and to help put profits on the bottom line.
The true cost of food waste to the UK hospitality and food service sector is over £2.5 billion a year – on average that’s 1 in 6 of meals served. ...
Food waste is a constant challenge for commercial kitchens, which creativity in the kitchen can really help to tackle. Watch WRAP's chef masterclasses to get practical tips...
This case study shares more about an initiative where staff and students at Aston University are being given the opportunity to grow their own food thanks to a new initiative...
A blog post from De Montfort University (DMU) sustainability team that shares some useful tips on keeping your food fresher for longer.
A useful website to help you ensure your institution is 'eating the season'.
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...
A factsheet from the Sustainable Restaurant Association about how the Producer Responsibility Obligations (Packaging Waste) Regulations may affect you and how Valpak can help.
This Exchange presentation from the “Challenging Connections” EAUC Annual Conference 2015, presented by University of Roehampton falls under the Partnership and...
This presentation is from the Student Sustainability Summit 2015, in partnership with NUS and People & Planet, presented by Incredible Edible, NUS and Leeds University Union.
This Exchange presentation from the “Challenging Connections” EAUC Annual Conference 2015, presented by Resource Futures Ltd falls under the Learning, Teaching and...
This toolkit will help you to reduce food waste, reduce your business costs and reduce your impact on the environment.
Information sheets for suppliers of Hospitality and Food Service businesses on how to reduce waste
One of Nottingham Trent University’s strategic aims is to ‘provide a learning and working environment that inspires and promotes a culture of ambition, community and...
Our DIY food waste audit provides a simple step-by-step guide to measuring your food waste streams, so you can find out where food waste is coming from and put actions in place...
Day 7 of EAUC Sustainable Christmas is Procurement and Supplier Engagement Thinking about your suppliers and what you're purchasing at Christmas is one of the most...
Field to fork, bringing the veg back home was the University of Brighton’s vision to see locally grown fruit and vegetables being served across all food and beverage...
Growhampton is a sustainability initiative with a big focus on food – from the seed to plate and palate, from its edible campus, to its bee hives and The Hive sustainability café
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...
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...
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...
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
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 the...
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
Love Food Hate Waste aims to raise awareness of the need to reduce food waste and help us take action. It shows that by doing some easy practical everyday things in the home we...
'How is it recycled?' is a series of videos produced by the Waste and Resources Action Programme (WRAP) and 'RecycleNow' providing useful information about...
EAUC Member responses about sustainable food policies and reduced meat catering.