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. We recognise 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. We will also strive 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
- 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 - by end 2017 Fish - by end 2017 Fruit & Vegetables - by end 2017 Meat & Poultry - by end 2017 Dairy - by end 2017 Eggs - by end 2017 Water - by end 2017
Fish - by end 2017
Fruit & Vegetables - by end 2017
Meat & Poultry - by end 2017
Dairy - by end 2017
Eggs - by end 2017
Water - by end 2017