Guided by our Good Food Policy, the University takes a whole institution approach to food and its connection to health and sustainability.
Accepting that the current food system contributes to climate change and other sustainability challenges, the University is working to support more sustainable food systems by embedding ‘Good Food’ across our institution.
We define Good Food as food and drink that is tasty, healthy, good for the environment and good for the people who make it. It is produced, purchased, transported, consumed and disposed of within food systems that are environmentally, socially and economically sustainable.
In August 2016, the University approved its first Good Food Policy to drive progress in five key areas – Sourcing, Provision, Practice, Research Learning & Teaching and Leadership & Culture.
The Policy was developed in partnership by the Department for Social Responsibility and Sustainability (SRS), the Department for Accommodation, Catering and Events (ACE) and the Procurement Office. It builds on previous ACE achievements the University’s Fair Trade Policy and our Procurement Strategy.
Our departments will be working together to ensure implementation of the policy. More detailed actions and targets will be made available in due course.
Download Good Food Policy documents:
For further information, or if this policy is required in an alternative format, please contact Jane Rooney.