This category includes all food, drink and hospitality aspects of healthy, sustainable institutions. Applications are to be beyond good practice and that standard credentials, as examples of good practice, will usually be in place (such as Food for Life Served Here; free-range eggs; Fairtrade; seasonal and local food; Marine Stewardship Council; health and well-being, food waste etc.). It includes innovative campaigns across institutions that show creativity and consideration for how healthy food and drink is procured and served and ultimately how behaviour change and where appropriate, health and well-being, has been encouraged across staff, students and the broader community.
In particular, judges will be looking for the whole life-cycle approach from concept to waste; promoting awareness (being informed); making informed choices (considering environmental and social issues); improving entire systems (by avoiding decisions that fix one problem but cause another) and informed selections (putting decisions in context with facts from all parts of the life-cycle).
Examples could include new and innovative ways of promoting food and/or health, the sourcing and provenance of food served on site, health and wellness focus across menu creation and provision or the design/layout of the hospitality space at large to cater for well-being and other needs. It could cover reduction in food waste, packaging or a drive to educate and grow awareness of a specific key challenge within the institution.
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From local sourcing to agricultural robotics
Enactus Nottingham - Foodprint
A DINEamic sustainable journey