Other resources that you may be interested in
Tags: food | policy | green | 2019 | influence2019 | influence | gown | supply chain | Cambridge | free | Sustainable Food Policy | meat | amy | peter | ruminants | lumb | munroe | faure
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!), most strikingly for the complete removal of ruminant meat from menus.
While initially the policy was rolled out within the University Catering Service, over the last two years extensive engagement has taken place to involve the Cambridge Colleges, the wider local supply chain and sector. This session shared insights into influencing customers, suppliers, and partners on the topic of sustainable food, outline some of the innovative approaches that have been adopted to secure buy-in, as well as share our approach to measuring and monitoring the impact of the policy to date.
This session was part of Influence, the EAUC’s 2019 Annual Conference. All resources from the day can be found here.
The number one resource
for sustainability in post-16 education
Sign up for sustainability news and updates from EAUC