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As the University's Executive Chef, I am responsible for the development and production of our Catering offer to our students, staff and visitors. My commitment to the sustainability agenda is evidenced in the various innovative approaches I have initiated to ensure that our customers continue to enjoy delicious, healthy food on our campuses.
Working with a range of diverse partners such as our Students Union, a local social enterprise, catering suppliers and waste management providers have resulted towards the contribution of the University's environmental targets as well as increased engagement with our customers and local communities.
This work has been recognised with a 3 star rating from the Sustainable Restaurant Association (SRA) in 2017.
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