Sustainable Food Policy University of Essex by tonze.danzel

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									Hospitality Essex

Sustainable Food Policy


    Hospitality Essex recognises its responsibility to provide
    choice of food options, including healthy and sustainable
    food to our students, staff and visitors, and to contribute to
    thriving local economies and sustainable resources. We are
    committed to providing a quality service that ensures a safe
    and healthy workplace for our staff and customers and
    minimises our potential impact on the environment. We will
    strive to operate in compliance with all relevant
    environmental legislation and endeavour to use
    environmental best practices in all we do. We will:
•   Wherever possible incorporate environmental and social considerations into the
    products and services we provide.

•   Encourage our suppliers and contractors to minimise negative environmental and
    social effects associated with the products and services they provide.

•   Consider all environmental concerns and impacts when forming the decision
    making process of all our activities.

•   Promote environmental awareness among
    our employees and customers and
    encourage them to work in an
    environmentally responsible manner.

•   Train, educate and inform our employees
    about environmental issues that may affect
    their work, or the community as a whole.

•   Promote healthy and sustainable practices
    in all aspects of our food sourcing,
    production and service.
•   Endeavour to adopt the recognised principles of sustainable food; use local and
    seasonal; use certified farming methods; limit foods of animal origin; exclude 'at
    risk' fish; use certified Fairtrade products; promote health and wellbeing by careful
    choice of ingredients.

•   Encourage water drinking for health reasons but discourage use of water that is
    bottled off-site. We will provide free drinking water in all catering facilities; we will
    provide on-site filtered water in reusable glass containers for hospitality events.

•   Take environmental impact and energy saving features into consideration when
    purchasing new equipment. We will regularly service equipment to ensure it
    operates efficiently and safely. We will dispose of obsolete equipment in an
    environmentally friendly way.

•   Reduce waste through re-use and recycling and by purchasing recycled,
    recyclable or re-furbished products and materials where these alternatives are
    available, economical and suitable.

•   Promote efficient use of materials and resources throughout our facility including
    water, electricity, raw materials and other resources, particularly those that are
    non-renewable.

•   Avoid unnecessary use of hazardous materials and products, seek substitutions
    when feasible, and take all reasonable steps to protect human health and the
    environment when such materials must be used, stored and disposed of. We will
    endeavour to use products, equipment and methods that have minimum
    environmental impact while ensuring a safe, clean environment.

•   Actively encourage and provide facilities for recycling plastic, cans, cardboard,
    glass, paper, print cartridges and food, and we will reuse printed paper, envelopes
    and packaging when practical. We will have our waste cooking oil collected for use
    as bio fuel.

•   Communicate our environmental commitment to clients, customers and the public
    through our website and impact report and encourage them to support it.

•   Strive to continually improve our environmental performance and minimise the
    social impact and damage of activities by annually reviewing our environmental
    policy in light of our current and planned future activities.
Our Initiatives to Reduce the University’s
Carbon Footprint:
University of Essex Thermal Mugs - October 2012 sees
the launch of a brand new, modern reusable mug to
replace the stainless steel mugs which we introduced in
                   2007. Our new insulated “takeaway”
                   style cup in University colours is made
                   from durable plastic and features a rubber grip and screw on lid.
                   They are available to purchase in all our outlets for just £3.00 which
                   includes the cost of your first drink. You then save 10p off the price
                   of any hot drink or 12 oz soda every time you use the mug. This
                   eliminates wastage of takeaway cups and also makes a great
                   souvenir of your time at Essex! Stainless steel mugs and any other
                   suitable mugs from home are also welcome and also save you 10p
                   when used.


Biodegradable Packaging - our trendy new cardboard and paper packaging for
items such as sandwiches and salads has eliminated all plastic bags, cutlery and
takeaway containers.

Herb Garden introduced in 2009 and situated in the
northern amphitheatre below Food on 3, our fantastic
new garden now supplies all our outlets with fresh
herbs thus reducing food costs and delivery fuel
costs and creating tastier dishes! Due to the success
of the fresh herbs, we are now working on plans to
start growing our own vegetables and salad produce.

Purified Drinking Water Bottling System - installed in 2009, our new system has
replaced pre-bottled mineral water on our hospitality menu, providing customers with
high quality purified water from the most local source, in re-usable glass bottles
bearing the University logo, thus eliminating the need for costly and polluting
transportation and packaging. The water is purer than most spring and mineral waters
and tastes every bit as good and even costs less than mineral water.

Recycling Old Cooking Oil - waste oil from our catering outlets is taken to a local
farm for use in the production of bio-diesel.
                      Soil Association Award - We are working towards
                      accreditation from the Soil Association whose ethos is "healthy
                      soil, healthy people, healthy planet" by introducing a variety of
                      organic products to our menus. For more information please
                      see here.



Preservation of World Fish Stocks - We are working
to reduce the effect of overfishing, the greatest threat
to marine wildlife, by only selling fish that do not appear
on the Marine Conservation Society "at risk" lists. All
fish on our menus are in good supply, thus maintaining
stocks and ensuring sustainable levels. If you would like to know which fish you
should avoid buying, please follow this link.

                   Free Range Eggs - Hospitality Essex gained accreditation from
                   Compassion in World farming with their good egg award,
                   recognising the use solely, of free range eggs and free range egg
                   products.

                   Red Tractor Assured Meat - all meat bought within the
                   department is Red Tractor assured. Red
                   Tractor Assured food is world class. It is
                   produced on farms that are managed by
                   highly professional, well-qualified and
                   caring farmers and marketed, transported
                   and processed by skilled and expert
                   businesses throughout the food industry.
                   For more information please see here.

Organic Milk - is available in all of our catering outlets, and is an option for any
internal hospitality customers to order.
2012 Review of Sustainable Food Policy:
•   Introduction of recycling bins in all kitchen/wash up areas has been extended. All
    Kitchens have now introduced recycling for aluminium, tin, plastic, cardboard and
    glass. All offices now have recycling bins.

•   Menus continue to be seasonal with locally sourced food where appropriate to
    reduce the carbon foot print of Hospitality Essex. Many Local suppliers are used to
    cut down on food miles.

•   Increased use of pollock and river cobbler and the reduction of Cod and skate.

•   Hospitality Essex are working with Estates Management and Wivenhoe House
    Hotel for the provision of a composting facility for all food waste on site, negating
    the need for landfill use.

•   Waste oil continues to be disposed of in an approved manner, to an approved
    supplier for the conversion into bio diesel.

•   2012 has seen an increase in the number of Hospitality thermal mugs being used.
    This has contributed to a reduction of approx 45,000 paper cups from campus to
    landfill.

•   Herb garden has been extended with two new hardy varieties now planted.

•   All takeaway consumables from Zest have been sourced from biodegradable
    supplies.


•   All takeaway noodle boxes, together with all chopsticks have been sourced as bio
    degradable products within the newly opened Fusion Restaurant in Jan 2012.




www.essex.ac.uk/catering

								
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