Our catering operation is a critical – and highly visible – statement about our commitment to sustainability. Food brings together issues such as healthy eating, supply chain integrity, waste and packaging, cultural diversity, fair trade and carbon reduction.

Our catering contract has sustainability at its heart:

Our Catering Policy sets targets for all our key sustainability objectives and our Procurement Strategy specifies that tenders for our catering supplier have a 15% weighting applied to sustainability criteria and awards marks for 4 key sustainability accreditations.

We are proud of our partnership with pioneering caterers, BaxterStorey, who have sustainability integrated across their business model as well as dedicated staff training.


Our Sustainable Food Policy sets targets on:

  • Maintaining the Fairtrade University status we have held since 2006
  • Sourcing of local, free range and organic food
  • Provision of fresh, healthy and nutritious food
  • Promotion of equality and diversity through culturally varied menus
  • Minimising catering waste including disposables and wrapping
  • Our Annual Sustainability Report reports on our performance against these targets as well as new projects with local suppliers such as our triple-certified UoG coffee and our local cooking oil supplier R-Oil. In 2018 researchers at our Countryside and Community Research Institute released the Mi-Larder app to help people locate and use local food suppliers more easily across our region.

We’ve made solid progress so far:

  • All campuses and food outlets have Gold Soil Association ‘Food for Life’ Catering Mark
  • All our catering outlets are certified to Marine Stewardship Council standards – and all fish is purchased from MSC certified supplier, M&J Seafoods
  • All meats are British and Red Tractor accredited
  • All eggs purchased are free range and organic
  • A minimum of 81% of dishes are prepared fresh on site
  • Over 61% of food offered at each outlet is vegetarian or vegan
  • Free drinking water is available at all campuses and refectories
  • Our cooking oil is made by pressing rapeseed grown at R-Oil Farms in the Cotswolds.
  • 61.5% of all suppliers used are from region or adjacent county
  • Our showcase hospitality menu is 100% locally sourced and home made

In 2014 we were Finalists in the Food and Drink category of the competitive UK Green Gown Awards, for our performance on sourcing, produce, income, wellbeing, education and waste.

Help us achieve even more:

  • Volunteer on our allotments – home grown fruit, salad and herbs are used by our chefs through the year. To find out how contact our Sustainability Engagement Manager
  • Think about disposables – bringing your own reusable mugs and water bottles to avoid adding to plastic waste.
  • Order hospitality menus that specify only crockery and glass.
  • Try veggie and vegan options or different menu choices.

Find out more: