Green Gown Awards 2015 – Food and Drink - University of Wales, Trinity Saint David - Finalist
Food for Thought – Our Sustainable Approach
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, strengthening this approach. This project, led by its Catering Department, has resulted in a change in behaviour within the University towards food and drink resources. This has helped to:
- Produce sustainable ‘home grown’ menus on each campus
- Support the ’cradle to grave’ approach by engaging school children and young users of the onsite crèche to play a role within growing foods on the allotment which is based at the Carmarthen Campus
- Highlight the benefits of ‘Grow your Own’ to a wider audience
- Reduce food waste by promoting composting i.e. kitchen waste
- Promote Fairtrade, ethical and local purchasing to students, staff and suppliers
- Reduce waste by promoting the use of coffee thermal mugs rather than single-use disposable cups
- Reduce travelled miles by bulk buying products.
Top 3 learnings
1. Making growing fun by using what has been grown in a fun recipe i.e. courgettes in muffins
2. Understanding that Fairtrade and ethical purchasing can also include LOAF (Locally produced, Organically grown, Animal friendly, Fairly traded.)
3. The number of miles a product travels to its final destination. Reduce this and you can reduce the CO2 emissions.