Visit Kent Hospitality's catering pages to see their latest sustainable food news.
Launched in 2018, Kent's first sustainable food strategy outlines how we are baselining our activities and targeting key areas of sustainable food.
Here are some of our achievements from the first year of the strategy.
In this blog post we look at what is it that makes food 'sustainable.'
1 October 2018 saw the launch of the University’s first ever sustainable food strategy, which provides a road map for increasing the sustainability of our food offering from field to fork and beyond. The strategy supports the University’s overall response to the climate crisis and meets ever increasing demand for more sustainable options across our campuses’ menus.
The strategy is delivered by each of the catering outlets and overseen by the Sustainable Food Steering Group which has student and staff representatives on it alongside, catering managers from each of the outlets, the Student Union and the Sustainability Team.
Sustainability Champion Dan, Food and Beverage Manager has been leading the efforts at the Gulbenkian to improve the sustainability of their catering outlet.
All wild caught fish served in our dishes across our campuses are Marine Stewardship Council Certified meaning we know that it was fished responsibly and where it came from.
We were due to review our strategy this year and publish a strategy refresh in 2020 prioritising our next steps. Unfortunately, due to the Covid-19 pandemic, we have had to prioritise other things so this is now delayed. Our aim though is to continue this work as soon as it is possible and when our catering outlets are able to accomodate this.