Catering Sustainability

The University of Edinburgh (Accommodation, Catering and Events) was the first University in Scotland to achieve the Food For Life Catering Mark at Bronze level for all student meals served in catered halls which number over 750,000 meals served over the student semesters.

'Food For Life Served Here' Catering Mark at Bronze level

In 2014 the University achieved the "Good Egg Award" in recognition of the University's commitment to using only free-range whole/shell eggs across 100% of their catering.

Good egg award

Accommodation, Catering and Events is also a member of the Sustainable Restaurant Association and has achieved a two-star rating through evidence of best practice over a range of areas including food sourcing, Society, and the Environment.

Sustainable Restaurant Association

We have made a commitment to cut down waste in our catered campus, Pollock Halls, where breakfast and dinner is served at the JMCC Restaurant. Take a look at this video which highlights our goals and successes.

Pollocks to Waste

Sustainability in Catering procurement, Supply and Waste Management

A key aspect of ensuring that cost-effective catering services are provided, and as the largest University in Scotland we benefit from the lowest food prices, is a full commitment to Collaborative Procurement with other public sector organisations.

In addition, we will look where financially feasible at a range of sustainability actions in our procurement and waste management to include:

  • Reduction in food miles
  • Food seasonality
  • Local Produce with a commitment to provenance
  • Meat is Farm Assured to maintain the highest levels of animal welfare, a requirement for our “Food Made Good” award and Food For Life Catering Mark
  • Fairtrade\ethical foods (note: trade-off impact on food miles)
  • Full commitment to recycling including compliance with the Scottish Food Waste regulation introduced in January 2014, so that all food waste is split from mixed recyclables, and general waste/landfill

It should be clearly noted that first and foremost there is a commitment to collaborative procurement and food contracts both at a UK and Scotland Level, and only where there is a direct benefit to the institution will it move away from these contracts to support greater initiatives on sustainability and can demonstrate a "Single Source Justification".

Catering Procurement and Supply

National contracts
(UK Level - The University Caterers Organisation Ltd)

www.tuco.ac.uk

These are the largest agreements and offer the most competitive prices

  • Alcohol
  • Catering Light & Heavy Equipment
  • Confectionery, Snacks, Cakes & Ancillary Products
  • Disposables & Kitchen Chemicals
  • Fresh Seafood
  • Fruit and Vegetables
  • Fresh/Frozen Meat and Poultry
  • Frozen and Chilled food
  • Grocery, Provisions & Chilled Foods
  • Innovative Food and Drink Concepts
  • Hot Beverage
  • Sandwiches
  • Soft Drinks and Associated Products

Scottish contracts
(National level - Advanced Procurement of Universities and Colleges)

APUC as a procurement organisation also have an Environmental policy, Sustainability policy, Supply Chain Sustainability Policy and Code of Conduct

APUC as a procurement organisation also have an Environmental policy, Sustainability policy, Supply Chain Sustainability Policy and Code of Conduct

http://www.apuc-scot.ac.uk/#!/devsus

  • Meat
  • Fresh Fish & Seafood
  • Bakery
  • Milk/dairy

The majority of activity currently in reducing food miles and working with local suppliers is on Scottish contracts, but the University has also “come off” contract on certain items in order to increase sustainability/ethical progress

  • On TUCO Ltd National contracts have gone sole supply with a company to supply both products from the Grocery, Provisions & Chilled Foods, Frozen food contract and Disposables and Kitchen Chemicals Contract, so one vehicle used per site for delivery and split into four sections to thus reduce food miles and carbon footprint. This all is distributed from their depot in Newbridge, Edinburgh.
  • Through the dry good contract, all biscuits supplied by Reid of Caithness, Thurso and gluten and vegan options from Nairns, Edinburgh served with all tea and coffee for meetings and events.
  • Fruit and Vegetables supplied by a supplier in Newbridge Edinburgh with the majority sourced from the Edinburgh and Glasgow fruit markets with balance in the main from Europe.
  • Milk and Dairy from a supplier in Bridge of Allan and all sourced from dairy herds from Scottish farms.
  • Meat and Fresh fish and seafood – same supplier for fish and meat-based in Bonnyrigg enables rationalisation of deliveries from one two vehicles into one. 90% of all beef is Scottish will full farm traceability and fish from Scottish Waters and not on the red list as key criteria for the Food For Life Award and Sustainable Restaurant Association Awards
  • Bakery from a Glasgow supplier
  • Rice – all Fairtrade and specific University only contract with all rice fairly traded from Malawi
  • Fairtrade sugar– 627,000 sticks and 2,190kg used over 2017/18
  • Coffee & Tea – all supplied from two Scottish companies who fully roast, grind and distribute in Scotland with all products Fairtrade but with another paying for local community project e.g. planting of fruit orchards working with local community groups.
  • In 2017/18 we served as fair trade hot beverages
    • Tea – 665,000 cups
    • Coffee – 2.7 million cups
    • Hot Chocolate – 789,000 cups
  • Using a local Glasgow company for organic and Fairtrade products including, oats, seeds, muesli bars etc.
  • Fair Trade bananas – 3,300 consumed (17/18)
  • Eggs – 289,410 free-range eggs supplied from a sole supplier in Northumberland
  • Bulk Fairtrade apple juice – specific contract with a supplier in Fife to supply bulk bag-in-box Fairtrade apple juice to the main Pollock Halls of residence for students and all vacations when fully commercial.

Waste Management

  • From introducing the sustainable and re-useable KeepCup into catering outlets in 2011, over 25,000 have now been sold
  • In August 2018 a 25p disposable cup tax was introduced on all disposable cups as well as the addition of more drinking water points and sales of water bottles. See: https://www.ed.ac.uk/about/sustainability/news/university-encourages-reusable-cups-bottles
  • All coffee grounds have been diverted from the organic (food) waste stream (which would have gone to anaerobic digestion). The coffee grounds produce a soil conditioner, which is mixed with other compost and the University Landscaping Division use it as an alternative to fertiliser.
  • Oil – all cooking oil is fully recycled and taken away to be converted to bio-diesel. By Olleco see: http://www.ollecoscotland.co.uk/