The University of Surrey’s Catering Team is celebrating a series of sustainability achievements as it continues to embed environmentally responsible practices across all food and drink operations on campus. The team has been working to prioritise sustainable, healthy and accessible food options for the whole University.
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As part of Catering’s evolving Sustainable and Ethical Food Plan, the team have already delivered a number of impactful initiatives to reduce waste, cut carbon and enhance ethical sourcing across the University’s nine catering outlets.
Making sustainable choices easier for everyone:
All catering outlets now offer plant-based alternatives across main meals, soups, ‘grab and go’ items and drinks, helping staff and students make lower carbon dietary choices.
Two outlets — The Hideout on Stag Hill and The Hub at Surrey Research Park — have reduced plastics to the bare minimum, removing unnecessary single-use plastics from customer facing areas.
Cutting single use waste at scale:
One of the most impactful schemes implemented by the Catering Team is the rollout of the Cauli Cup reusable cup programme, which will save almost 30,000 single-use coffee cups every year across campus.
In addition, the introduction of pulpex water bottles and canned drinks, removing all single-use plastic bottled beverages from university outlets, is expected to eliminate around 50,000 single-use plastic bottles annually from Surrey’s waste stream.
With 70% of all marine plastic coming from single-use (WWF), both these initiatives are incredibly important and are already having a significant positive impact in reducing the University’s single-use waste.
Championing ethical, responsible food:
Reflecting Catering’s strong commitment to sustainable and healthy food, the team has achieved Three Stars — the highest possible rating — from the Sustainable Restaurant Association through its Food Made Good accreditation. The accreditation covers reducing carbon emissions and water use, management of waste, as well as minimising impacts in the supply chain including animal welfare, sustainable fish sourcing, biodiversity and human rights.
Achieving significant milestones:
All of these achievements represent important steps forward as the Catering Team continues to develop its Sustainable and Ethical Food Plan.
Martin Wiles, Head of Sustainability, celebrates the team’s achievements: ‘Over the last 12 months, the Catering Team have gone above and beyond to consider how they can make a sustainable difference. The actions they’ve taken to reduce their waste, provide staff and students with healthy, accessible home-produced meals, whilst maintaining a high level of service is something to be commended and should be celebrated across the University’
Debbie Nottridge, Head of Catering, highlights that the team remains dedicated to ensuring food served on campus continues to support a healthier community and planet: ‘Our goal is to make sustainable choices the easy choices for everyone on campus. We’re proud of the progress we’ve made so far, but we know there’s more to do. We’ll continue to innovate, work closely with our suppliers, and listen to our community to ensure our food and drink offer supports both people and the planet’.
Find out more about sustainable catering at Surrey.
