Sustainable Food

The University of Kent recognises its responsibility to carry out its procurement activities in an environmentally and socially responsible manner, and the considerable influence we have in using our buying power to encourage healthy and sustainable food production and consumption. With this in mind, October 2018 brings about the publication of the University of Kent's first sustainable food strategy.

This strategy is our road map for increasing the sustainability of our food offering from field to fork and beyond, and has been co-written by Kent Hospitality, Kent Sport, The Gulbenkian and the Estates Department, along with the Kent Union Environment Officer and student and staff reps. The strategy supports the University's aim to embed the Sustainable Development Goals into our operations.

You can read the full strategy here or read below for some highlights.



The Sustainable Food Steering Group

The Sustainable Food Steering Group is made up of representatives from across the outlets on our campuses, students and staff with an interest in sustainable food, the Estates Department and Kent Union. The group is responsible for reviewing the sustainable food strategy and leading on action to ensure its aims are met. The group meet quarterly and is chaired by the Sustainability Team. Progress against the strategy will be published on our sustainable food webpage and in the annual sustainability report.

If you would like more information about the group and/or strategy, or would like to provide any feedback, please email





The Estates Department- © University of Kent

The University of Kent, Canterbury, Kent, CT2 7NN, T: +44 (0)1227 764000

Last Updated: 01/10/2018