Sustainability

In the UK alone, an estimated 2.5 billion disposable cups make their way into landfill every year, prompting coffee chains and local government to roll out a myriad of initiatives and disincentives to boost recycling and drive change.

“Here for U is taking a leap into a plastic free world by implementing changes that makes a positive impact now and for the future”.

 

What are we currently doing?

. We turn our waste cooking oil into bio-diesel and is used to run the vehicles that deliver our food to our outlets .

. Our food waste is collected and taken to an anaerobic digester plant – for food compost and methane by-product to turn into fuel .

. We try and source suppliers within a 50 mile radius where possible to reduce our carbon footprint .

. Buying seasonal and local food and veg where possible .

We recycle all our packaging cardboard .

The fish we serve is MSC certified or sustainably sourced .

Our meat is Red Tractor approved .

All our take away cutlery is recyclable .

We are committed to not using products containing palm oil .

All our shelled eggs are Red Lion quality, from free range hens .

Our Sustainable Food Policy

The Sustainable Food Policy is owned and developed by Leicester Services Partnership. It is approved by the Estates and Infrastructure Strategy Committee on the recommendation of the Environmental Management Working Group. Leicester Services Partnership provide food services across campus to: retail catering outlets, Halls of residence catering, conference and event catering.

LSP recognises its responsibility to provide healthy and sustainable food to its customers. We will work to incorporate environmental, ethical and social considerations into the products and services provided. Recognising that it is our responsibility to encourage our suppliers and contractors to minimise negative environmental, ethical and social effects associated with the products and services they provide. And striving to ensure that local and smaller suppliers are not discriminated against in the procurement process and through our specifications.

To see our full report of our sustainability policy plans and measures Click here

Our Aims

Source food and other products locally where possible in order to sustain the local economy and reduce environmental impacts.

Ensure that through the supply chain and distribution mechanisms our suppliers are working to reduce their carbon footprint.

Ensure that animal welfare standards are adhered to for any animal produce purchased and to insist on Red Tractor standards as minimum where applicable.

Support suppliers who share our values.

Communicate to customers, staff and suppliers our commitment to serving sustainable food.

Improve our recycling scheme in the kitchens to increase the number of waste items that can be recycled.

How we will meet our aims

Enhance staff, customer and supplier awareness of relevant environmental and social effects of a sustainable diet via promotional guidance, product information and awareness campaigns.

Work with our suppliers to progress the sustainability agenda.

Set sustainability targets and measure our performance against these annually.

Work with the Environment team to follow best practice and ensure that our local aims are aligned to the University strategic aims.

Examine this Sustainable Food Policy annually, amend targets and communicate findings (including progress and gaps) to customers.

We commit to

Actively support Fairtrade Fortnight and provide year round information and products which support Fairtrade initiatives.

Using Fairtrade products where applicable.

Locally source all fresh products, where possible, within a 50 mile radius.

Using sustainable fish and raising awareness of alternative species.

All our fresh meat, milk and fruit and vegetables are Red Tractor assured.

All our fresh eggs are free range.

Offering a range of seasonal produce and providing customer communications which will clearly state this.

Continued operation of our recycling policy within all of our kitchens to achieve a minimum of 55% waste being recycled.

Making at least 40% of the daily menu vegetarian.

Ensuring that all in house products are labelled to indicate sustainability features, including where possible, provenance of product, welfare status and trade status.

Improve the availability of healthy and sustainable foods in our outlets.

All water supplied on campus for meeting rooms and functions is bottled through our bottling plant on site using reusable bottles.

Raising awareness of sustainable foods by utilising marketing tools available to us, including targeted promotions and events.

All oil waste is collected by our main grocery supplier which is then turned into fuel for their delivery vehicles.

All food waste from the main production kitchen is collected and reprocessed using an anaerobic digester. This produces methane which is turned into energy and the bi-product is used as a soil conditioner.

Fairtrade

Increase the Fairtrade product range providing a specific Fairtrade area within each retail outlet. Raise awareness of fair-trade campaigns organised throughout the year

Attend local Fairtrade events and forge links with local fair-trade organisations attending monthly meetings

Continue to provide Fairtrade tea, coffee, sugar and bananas as Fairtrade (subject to supply)

Continue to provide 60% of our chocolate confectionary products as Fairtrade or ethically sourced.

Become a member of the Worker’s Rights Consortium

Fish

Continue to provide all fish as demonstrably sustainable with all wild-caught fish meeting the FAO Code of Conduct for Responsible Fisheries (includes Marine Stewardship Council certification and Marine Conservation Society ‘fish to eat’) and become an accredited provider of MSC fish dishes

Utilisation of diverse species of fish to reduce pressure on sensitive stocks and provision of information at the point of sale to inform our customers

Continuing to use farmed fish which are raised to high standards of welfare and fed only with proven sustainable feed.

Continue to avoid using fish as listed on the Marine Conservation Society’s ‘fish to avoid list‘ and provision of information at the point of sale to inform our customers

Fruit & Vegetables

Maintaining our daily plant origin dishes as an alternative to meat and fish. We now have a dedicated menu which is 100% vegetarian every Monday in one of our restaurants and we will continue to offer a vegetarian alternative every day in all LSP outlets

Continue to actively promote the value in both sustainability and health of increasing vegetarian meals within the weekly diet and put a proposal forward to provide a Vegan outlet on our city campus.

All fruit and vegetables to be Red Tractor Assured or equivalent and if from the UK should be Grade 1 or 2 (where Grade 2 relates only to appearance) and wherever possible using seasonal produce.

Where products are not available from the UK (and not available under the Red Tractor Assurance Scheme) they will need to be fully traceable.

Products to be ethically traded/sourced (including Fairtrade certified and/or Rainforest Alliance certified)

Meat & Poultry

Continue to provide all raw meat and poultry as Red Tractor Assured or equivalent as a minimum standard.

Where appropriate and required, certified Halal meat is used and labelled as such.

Procurement of meat provides minimum standards of welfare for animals and where possible these are RSPCA monitored Freedom Food accredited or equivalent. This specification will be adopted within procurement tender criteria

Where possible local produce is used and carbon footprint utilised as a measure during tender process

Dairy

Continue to provide all milk as Red Tractor Assured or equivalent as a minimum standard.

All British cheese is made from British milk and is Red Tractor Assured, i.e. traditional British cheeses such as Cheddar must be British.

Procurement of dairy products provide minimum standards of welfare for animals

Where possible we only use local produce and carbon footprints are utilised as a measure during tender process

Ensure that organic milk is available for purchase by the bottle in some retail outlets

Eggs

Continue to ensure that all fresh eggs and all egg products are free range and where British eggs are used they carry the Lion Mark. All eggs are ethically traded / sourced.

Water

All bottled water to be from sustainable on site self-bottling system.

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